Pappardelle Ripiene

Goat Cheese-Stuffed Broad Noodles

Preparation info

  • Difficulty


  • For

    4 to 6


Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

The soup raviolini with ricotta, whose recipe appears, moved me to devise this new shape for homemade stuffed pasta. A very thin strip of pasta is daubed with a mixture of goat cheese, Parmesan, egg, and nutmeg, doubled over, and trimmed into 6- to 7-inch-long narrow rectangles. Each rectangle looks like a short, broad, double noodle with a slightly plump center. I call them pappardelle, the broad noodles they resemble more closely than any other pasta cut.

The sauce I prefer for them is the nippy lemon sauce from the fettuccine recipe. Another good choice would be butter and sage, made by sizzling some butter for a few moments together with 3 or 4 whole sage leaves. Even more simply and no less good, toss with 2 to 3 tablespoons of fresh butter and a fistful of grated Parmesan.


  • ΒΌ pound creamy, mild goat cheese
  • 1 cup freshly grated parmigiano-reggiano (Parmesan)
  • 2 eggs
  • Black pepper in a grinder
  • β…› teaspoon grated nutmeg
  • Salt
  • Homemade pasta dough made with 2 large eggs and about 1Β½ cups flour, as described


  1. Put the goat cheese, Parmesan, eggs, liberal grindings of pepper, and the nutmeg in a bowl and mix to an even consistency with a fork. Taste and correct for salt.
  2. Make the pasta, thinning it out to the narrowest setting on the machine. Lay each strip of pasta flat and, using a rubber spatula, spread a thin coating of the cheese mixture over the entire length, but only half the width, of the strip. Do not coat the pasta to the very edge of the strip, but stop about Β½ inch short of it.
  3. Fold the uncoated side of the strip of pasta over the other half, meeting it edge to edge, but not pressing down on it.
  4. With a pastry cutting wheel cut the pasta into long, narrow rectangles about 6 to 7 inches long and 1 inch wide. Make sure all edges are sealed tight. Spread the cut pasta on a towel laid flat on a counter. If you are not going to cook it immediately, turn it over from time to time. Make sure the stuffed strips do not overlap or touch each other.
  5. To cook, drop into a pot of abundant boiling salted water. Drain when still firm to the bite. Toss with the lemon sauce from and serve at once.