Pappardelle recipes are some of the most delicious meals no matter what time of year it is. Summer evenings? Twirl the pasta! Cold winter nights? Get some pappardelle pasta! There is something about recipes with pappardelle noodle recipes that is flavorful, filling, and honestly fun to make!
Some of these dishes are easy and will leave you with leftovers for days.
That’s why these recipes can be even handier when you are feeding an army of children! Or do you know what I do?
I hide the leftovers for myself! It’s that good and that’s why I want to share some great recipes from mushroom lovers to pappardelle bolognese style! Whatever you are dreaming of we have it!
Does anyone else feel like Chef Boyardee when you hear the word ragu? Well, this recipe starts the list off with a bang because the flavor is packed in this one.
This meal is easy to make and will only take about a half-hour in total. There is no forgetting the portobello mushrooms or pappardelle in this case but the real secret ingredient taste lies in the chili flakes. It gives it a kick!
You could however slightly alter the recipe with a red wine vinegar instead of a balsamic!
Don’t you love thick and creamy pasta? I know I do which is why this is one of my favorite recipes.
The heavy cream here is essential because it makes the cream sauce however you could try to use a half and a half if you wanted to cut calories a little.
What blends nicely with the cream is the garlic which gives us that fragrant flavoring. While I am not sure if you would want to take anything out you could add parmesan cheese to make it thicker and tastier!
Ever feel like you ate too much after eating pappardelle pasta? A great pappardelle pasta recipe is one that has all the goodies but doesn’t feel like you are eating heavy.
That’s why this shrimp, garlic, and olive oil blend is the perfect combination of flavor and texture. Now, this next part may seem weird but shrimp has so many substitutes.
Keep in the olive and garlic but try it with lobster or scallops for a change-up! These are protein-packed switches and still taste delicious.
What is a pappardelle recipe list without a serious bolognese sauce contender? This is one of the more simple pappardelle recipes that also saves you a pretty penny.
This meaty-garlicky-onion tomato sauce is what we have been waiting for. This recipe offers a mix of beef and pork making it slightly more flavorful. But if you want to make it leaner try throwing in some ground turkey!
However, do not, we repeat, do not skip the Italian seasoning!
Need some amazing pappardelle pasta ideas? Well, this is one of our absolute favorites. This one takes some time so make sure you set out a chunk of your day for it.
There are so many different ingredients that go into this recipe which means there is a little wiggle room. You can change out some of the vegetables for any of your favorites.
But this recipe gets its flavor from the bouillon cubes and parmesan cheese. They pair great together and absorb the chuck beef! .
Want to know what one of the most underrated pappardelle pasta dishes is?
Pesto Pappardelle. Most assume that the egg noodles must go with a thick creamy sauce or bolognese but little do they know that a great pesto recipe is a complete game-changer.
You can’t do without the lemon juice, basil, or garlic. These three flavors make it. But what you can try is taking out the macadamia nuts and trying pine nuts! Classic!
Possibly one of the quickest dishes to make is this creamy lemon pasta with pappardelle noodles. The total time is 20 minutes which is great for a school night!
Lemon and heavy cream are what makes the sauce so thick and tasty. Normally you wouldn’t think the two work together but it pairs well!
You can try to sub out the parmesan for another salty cheese like asiago but personally, we love parm!
When it comes to farmer’s markets we always think about fresh vegetables. It’s no different here! This spin on a pappardelle dish creates a lot of health benefits while also tasting delicious.
What I love about this recipe is the different colored cherry tomatoes that are fresh and juice when you bite into them.
But I tried switching out snap peas for shredded carrot and loved it a lot more!
We loved this recipe so much the first time around that we thought we’d bring another spin. Doesn’t the recipe just sound fancy?
This recipe calls for some white wine and it is really what makes this flavor stand out. Of course, we love the parm and like others, you can try something different like an Asiago!
Be sure to keep the garlic in as it is a potent flavor that balances on the lemon!
Want a second bolognese sauce to make leftovers again? Your wish is our command. This bolognese calls for a lot of similar ingredients but also a few change-ups altering the taste slightly.
This dish uses just ground beef. That’s the traditional version. Keep that so we can compare it to the earlier recipe.
What you can change up however are the seasonings. Try adding thyme over the oregano!
Want a complete change-up? Ok, try this arrabbiata sauce for starters. Let’s start by saying that it is a spice kick from the red pepper flakes. One we love.
The yellow onion also adds a pretty strong flavor which is why we’re saying instead of substituting the onion bring some tri-color bell peppers into the recipe.
The main source of taste> The Archives. This makes the recipe so don’t forget them!
Just some straight-up good italian recipe right here. You have a choice. Do you want to use sweet or spicy sausage? Either way, the recipe turns out great.
While not the main ingredient of flavor, the egg yolks are an important part of the recipe so and consistency so keep that in mind!
You can play around with the white wine and try white vinegar or even chicken broth.
We know what the title says and let us tell you! It does not feel like a cheat recipe. This recipe is as delicious as any of them.
It’s also one of the easiest. It’s served for two and us thirty minutes to cook. The chopped tomatoes are a must for this dish.
And the parmesan and noodles start to make it feel like lasagna so if there is something to add it’s definitely basil to the plump tomato sauce!
We said that pappardelle was for all seasons, right? This light dish is another great addition but instead of going the lemony route we bring it back to plump tomatoes and arugula!
Anything in the title must stay in the dish but if you are looking for one ingredient to change it up for a second time it’s definitely the bacon. We love bacon, don’t get us wrong but ham and Canadian bacon are also great.
Ending with a complete bombshell as nothing goes together as nicely as a salty salmon in a creamy pasta sauce. This recipe really is to die for.
The whisky and cream actually make this recipe stand out. The intense flavors come from this combo and we recommend keeping them together.
Again, any seafood substitute would work great such as clams, scallops, lobster, and more!
- 1 3/4 c all-purpose flour
- 4 tsp extra-virgin olive oil
- 6 eggs
- 1 c semolina flour
- Combine both flours together and place them over a large space to work with a well in the center.
- Combine eggs, olive oil, and salt, in a bowl. Pour into the well and break the eggs up with a fork. Now mix all the ingredients together in this working space.
- Combine the dough into two equal balls. Put some flour on the surface so it doesn’t stick. Now you will knead the dough by taking the heel of your palm and pushing the dough away from you. Fold it over and turn it counterclockwise. Repeat the kneading process. This will take you four to five minutes to turn it into an elasticity material.
- Return each piece to a ball patting it softly and refrigerate for 30 minutes.
- Lightly flour a new surface where you can roll out the dough. Start in the middle with a rolling pin and push down and out. Roll it thin enough that you could see your finger through the bottom
- Now let the dough dry for 10 minutes. After 10 you can cut the pappardelle. To do so, roll the pappardelle into small cylinders. Take a night and cut into ¾ inch-wide slices. Now you can unwrap your pappardelle and lightly coat it with semolina to separate. When ready you can cook your pasta!