Pappardelle is a type of broad, flat pasta that originates from Tuscany, Italy. It’s perfect for hearty sauces, especially those made with meat or rich vegetables. Making fresh pappardelle at home is a rewarding experience! Here’s a simple recipe for homemade pappardelle pasta.
Homemade Pappardelle Recipe
Ingredients
For the Pasta:
- 2 cups all-purpose flour (plus extra for dusting)
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil (optional)
Instructions
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Make the Dough:
- On a clean surface or in a large bowl, mound the flour and make a well in the center. Add the eggs, salt, and olive oil (if using) into the well.
- Using a fork, beat the eggs gently, gradually incorporating the flour from the edges of the well until a dough begins to form.
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Knead the Dough:
- Once the dough starts to come together, use your hands to knead it. Knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax, making it easier to roll out.
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Roll Out the Dough:
- After resting, divide the dough into four pieces. Keep the pieces you’re not using covered to prevent them from drying out.
- Using a pasta machine or a rolling pin, roll out one piece of dough at a time into a thin sheet (about 1/16 inch thick). If using a pasta machine, start with the widest setting and gradually move to thinner settings.
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Cut the Pappardelle:
- Once you have rolled out the dough, dust it lightly with flour to prevent sticking. Fold the sheet of pasta loosely into thirds or roll it up gently.
- Using a sharp knife or a pizza cutter, cut the rolled pasta into strips about 3/4 inch wide to create pappardelle. Unroll the strips and lay them flat on a floured surface or a clean kitchen towel.
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Cook the Pappardelle:
- Bring a large pot of salted water to a boil. Add the pappardelle and cook for about 2-4 minutes, or until al dente. Fresh pasta cooks much faster than dried pasta, so keep an eye on it!
- Reserve a cup of pasta water, then drain the pasta.
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Serve:
- Toss the cooked pappardelle with your favorite sauce. It pairs beautifully with rich sauces like a slow-cooked ragu, mushroom sauce, or a simple garlic and olive oil sauce. If the sauce is too thick, add a little reserved pasta water to help combine.
Tips:
- Storage: If you’re not cooking the pappardelle immediately, you can dry it for a few hours and store it in an airtight container for a few days. Alternatively, you can freeze it for longer storage.
- Flavor Variations: You can add ingredients like spinach or beet puree to the dough for colored pasta. Simply blend the ingredient with the eggs before mixing with the flour.
- Sauce Pairing: Pappardelle is excellent with hearty sauces, such as a beef or lamb ragu, creamy mushroom sauce, or even a simple tomato sauce with fresh basil.
Enjoy your homemade Pappardelle! It’s a delightful pasta that’s sure to impress your family and friends.