Homemade Fresh Pasta

Place the flour on your work surface, forming a well in the centre.

Add the salt and olive oil, then break the eggs into the centre. Start to incorporate the eggs with a fork or your fingers, gradually bringing in the flour from the edges. Add a little water, just enough until the dough starts to come together.

Knead by hand until the dough becomes smooth, elastic and uniform. Dust lightly with flour to make the surface even, cover with a cloth and let it rest for about 20–30 minutes.

Roll out the dough with a rolling pin or a pasta machine until thin but firm. Roll it up and cut into pappardelle with a sharp knife. Unroll gently and place on a floured surface.

You can cook them right away or let them dry for a few hours if you want to store them.

Bring a pot of salted water to a boil and cook the fresh pappardelle.

For the sauce, we recommend using one of our De Luca Spicial Sauces — in this case, Tomato Tandoori — to save time without giving up quality.
Heat the sauce in a pan for a minute, adding a ladle of pasta water to make it creamier.

Drain the pasta and toss it directly in the sauce, mixing well.
Finish with a drizzle of extra virgin olive oil and a sprinkle of grated cheese.

And now… enjoy your homemade pappardelle — genuine, fragrant, and perfect with De Luca Family Food sauces.