FRESH PASTA MADE SIMPLE: HOW TO MAKE PAPPARDELLE, TAGLIATELLE, AND FETTUCCINE
Making fresh pasta at home is simpler than it looks - especially with the right tools. Using our Signature Cooks Knife and 316 Series pans, you can turn a handful of everyday ingredients into beautifully crafted pasta that feels truly special. From wide ribbons of pappardelle to classic tagliatelle and delicate fettuccine, fresh pasta is an accessible and rewarding way to elevate home cooking.
Ed Cudlipp, also known as ‘Cud Cooks,’ uses 00 flour (pronounced double-zero) for homemade Pappardelle pasta in his recipe Short Rib Ragù. 00 is a finely milled Italian wheat flour, traditionally used for pasta and pizza. The 00 refers to how finely the flour is ground - the finest grade in the Italian classification system. 00 flour makes fresh pasta easier to work with and results in pasta that is smoother, lighter, and more refined on the plate.
ED CUDLIPP’S TOP TIP ON MAKING PASTA
“Don’t rush the resting stage. After kneading, wrapping the dough and letting it rest at room temperature for at least 30 minutes makes a huge difference. It allows the gluten to relax, which makes the dough far easier to roll thin and gives you a smoother, silkier pasta in the end.”
HOW TO MAKE FRESH PAPPARDELLE RIBBONS
INGREDIENTS
400g 00 flour
4 eggs
Splash of olive oil (c. 1 tbsp)
METHOD
Combine the flour and salt on a work surface. Make a well and add the eggs and olive oil. Gradually bring together into a dough and knead for around 10 minutes until smooth. Wrap in cling film and rest at room temperature for at least 30 minutes.
Roll the dough through a pasta machine, starting on the widest setting and folding it back on itself a couple of times until smooth. Continue rolling through the pasta machine, reducing the setting one notch at a time, until the dough is thin enough that you can just see your hand through it. You will now have a long rectangular sheet. Lay the sheet flat, dust lightly with flour, then fold the sheet into multiple layers (much like how you would fold a letter to get it into an envelope), or roll it up, and then cut with a Signature Cooks Knife into wide ribbons (around 2-3cm thick) to form pappardelle. Gently separate the ribbons and dust again with a little flour to prevent sticking.
Cook the pasta in a 316 Series pan for 2-3 minutes in well-salted boiling water until just tender, then transfer directly into the ragù with a splash of pasta water. Toss to coat.
Pappardelle’s generous width makes it ideal for rich, slow-cooked sauces, as each strand holds flavour beautifully.
CLASSIC TAGLIATELLE
Using the same dough, tagliatelle offers a slightly narrower cut that is perfect for lighter meat or vegetable sauces. After rolling the dough thin, fold it gently and slice into neat, even strands. Precision knives ensure uniformity, giving the pasta an elegant, professional finish that cooks evenly and looks refined on the plate.
DELICATE FETTUCCINE
For a finer style, fettuccine is cut into slimmer ribbons. This style pairs well with creamy or butter-based sauces. A smooth work surface, a steady rolling pin, and a sharp knife are all you need to create pasta with clean edges and a silky texture.
Fresh pasta cooks quickly - just a few minutes in generously salted boiling water until tender. Using our 316 cookware ensures even heat and perfect results every time.