Follow the instruction for making your pasta dough into a sheet. For Pappardelle, I like to go as thin as possible with the machine, but some folks go as thick as a "5" setting.
Use a cutting tool (pizza cutter works if no other option), cut into about 1"-2" wide strips. Put the noodles on a damp cloth or towel if you're going to use them immediately.
If planning to store, or use later, place on a drying rack for about 3 hours.