Basil and Black Pepper  Pappardelle

October 17, 2011

Author Notes: In fall and winter I turn to comfort foods and nothings speaks comfort more in my opinion than homemade pasta. Of course you can use packaged pasta but if you have the time and the inclination making it from scratch will yield a delicious pasta and I find the kneading therapeutic. I gathered a handful of fresh basil from my garden and added to the pasta dough along with some freshly ground black pepper. You can make any type of pasta you like with this recipe but I chose pappardelle partly because its easy the wide noodles are less work and I really do like it. I adapted a recipe for pasta by Michael Chiarello. I like to serve this with a hearty beef sauce and a generous grating of pecorino romano or parmigiana.sdebrango

Serves: 6-8 depending on serving size


  • 1 3/4 cups all purpose flour
  • 1 cup semolina
  • 1/2 teaspoon kosher salt
  • 4-6 turns of pepper mill
  • 6 large eggs at room temperature
  • 1 tablespoon olive oil
  • handful fresh basil cleaned and torn
  • 2 tablespoons water
In This Recipe


  1. To the food processor add the flours, salt and pepper and pulse once. Lightly beat your eggs in measuring cup, add olive oil,water and basil. Turn machine on and pour the egg and basil through the feeding tube, turn machine off when dough comes together. Empty onto floured work surface. Knead the dough until it becomes smooth and elastic, Divide the dough into two balls, flatten slightly and wrap each in plastic wrap. Let rest for at least an hour up to overnight in the refrigerator. If making lesser amount of pasta one of the disks of dough can be frozen.
  2. On floured work surface roll out your dough starting from the middle of the ball and working outward. Roll into a square shape as thinly as possible, it takes some work to get the dough into a thin square, make sure its thin enough that when lifted you can see your finger through the dough. Sprinkle with semolina and loosely roll into a cylinder, slice 3/4 inch thick pieces, open them and lay on sheet pan on parchment and toss with more semolina, lay loosely on pan and let them sit uncovered for 10 minutes. Cook in large pot of salted boiling water

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