Pappardelle with Artichokes

Preparation info

  • Serves


    • Difficulty


Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

I am sorry to be pedantic with the egg measurements but unfortunately some ‘large’ eggs are quite small these days and the volume is important. This recipe makes quite a lot of pasta, but the dough will keep for a couple of days if kept in a plastic bag in the fridge.


  • 4 baby artichokes
  • juice of 1 lemons
  • 1 glass of


To make the pasta, sift the flour with the salt and place in an electric mixer. (You can, if you prefer, make the dough by hand on a marble slab or in a food processor.) Beat the eggs and yolks together very well and then, using the beater attachment on the slowest speed, slowly pour the eggs into the flour. Let the machine continue to knead until the mixture forms a homogenous dough. If it res