Homemade Pappardelle

Total Time:
1 hr 20 min
Prep:
40 min
Inactive:
40 min

Yield:
about 20 ounces pasta
Level:
Easy

Ingredients
Directions

Make the dough. Sift both flours together on a large work surface and make a well in the center. Place the eggs, olive oil and a pinch of salt in a bowl, then pour into the well; with a fork, break up the eggs, then gradually mix the wet ingredients into the flour mixture just until combined.

Knead by hand. Gather the dough into 2 equal-size balls; flour the surface. To knead each piece, push the dough away from you with the heel of your hand, fold the dough over itself and turn it counterclockwise. Continue pushing, folding and turning until the dough is smooth and elastic, 4 to 5 minutes.

Rest the dough. Pat each piece into a ball. Flatten slightly, wrap in plastic and refrigerate for at least 30 minutes or overnight. (You can freeze 1 ball for later, or roll out both and freeze the cut pasta.)

Roll out the dough. Place the dough on a lightly floured surface and dust with flour. Starting in the middle, push away from you with a rolling pin, easing up on the pressure as you approach the edge. Continue rolling the dough into a sheet, turning occasionally, until you can see your fingers through the bottom. Let dry about 10 minutes.

Cut the pappardelle. Dust the top of the sheet of dough with flour and loosely roll it into a cylinder. Using a sharp knife, cut into 3/4-inch-wide slices. Unwrap the noodles; dust with semolina and gently toss to separate. Place on a sheet pan and cover with a tea towel until ready to cook (or freeze in freezer bags for up to 2 months).

Photograph by James Baigrie


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    9 Reviews
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    Such a standard, old (yet fabulous recipe which I have been using for years. I, however, just throw everything into the food processor and run it until it is like large crumbs -- do not let it form a ball which will be too wet. Never fails.
    I cannot say enough about how grateful I am to have found this recipe! A few hints on how to make it really work for you: 
    Trouble with the eggs running off the worktable? Do that part in a large bowl, then use a flexible bench scraper to move the dough to your tabletop. 
    Get the ball semi-cohesive and let it sit a couple of minutes while you clean up your workstation.  
    Split the dough in half, and work each ball for about six minutes. Do not fold as you knead like bread dough, just push away with the heel of your hand, and turn quarter turns as you go. It will become beautifully smooth. Add flour as you go if needed (I did. 
    Split each half into halves, and wrap in plastic and let sit a half hour on the countertop.  
    The quarters will roll out easily, leaving plenty of counter space to get it very thin! 
     
    Great results, great taste (though it could have used a tiny but more salt and enough leftovers 
    to freeze for later use! Enjoy!
    This was my first time making pasta myself and this recipe was simple and produced excellent results. I followed the instructions very closely since this was a new process to me, and had excellent results. I did not have any trouble with the eggs running out of the flour. I simply made sure that the crater in the middle was large enough, and was totally surprised at how little flour was needed to hold in the eggs. I would mix the eggs up in the middle and slowly scrape away at the flour walls until the mixture was thick. My only note to somebody trying this for the first time would be to roll the pasta out as thinly as possible. I was able to get it pretty thin for my limited workspace, but if I could have made it even thinner it would have been outstanding. (When he says so thin you can see through it, he means it. Otherwise it gets a dumpling-esque texture.) Great recipe for the newbie at pasta making.
    I saw the recipe in the magazine and decided to give it a try. It is much better than the box stuff. Not being a Chef, the only problem is when you put in the eggs, they tend to run and you need to be fast to catch them. But this recipe is worth trying. I have made it twice now and will add it to our family favorites. Thank you very much Food Network & Michael Chiarello
     

     
    Denise Taylor
     
    I first saw this recipe in the magazine and planned to try it out, however I then read the review on this site and had my doubts. I decided that the ingredients were inexpensive enough and the effort minimal so it was worth at least one try. The first time I try a recipe I really try to follow it to a T as much as possible so I can assess the recipe fairly. I encourage even the most seasoned home chef to do the same.
     

     
    Here was my experience:
     
    1 - The eggs were too much for the well so I had run-away eggs on my counter. However, It was easy enough to wrangle them back into the fold.
     
    2 - I found that the dough was TOO wet after mixing the ingredients so I had to add small amounts of flour as I worked the dough.
     
    3 - It didn't seem like there was that much dough that I needed to split it into two balls when I left it to rest in the fridge. However, once it came to rolling it out, I realized a smaller ball was far more manageable.
     
    4 - Once you cook the pasta it tends to get thicker, so it's critical to roll the dough out as thin as you can.
     
    5 - I did not think the rolling out was difficult in the least. It took maybe 5 minutes...and it was fun watching it transform.
     
    6 - I cooked my pasta right away and it still was slightly dusted with flour from rolling it out, so I did not toss it in semolina. I think if I had tossed it in semolina, then I can see that it might get gritty.
     

     
    I also made the "quick bolognese" that is an accompanying recipe in the magazine. I took more issue with that recipe and had to make many more adjustments as I went...but it still turned out great! My family thoroughly enjoyed it...and I took a great deal of pride in now being able to say I have made pasta from scratch.
     

     
    Doing these things from scratch is sooo much easier than most people realize. I strongly encourage anyone considering it to give it a try at least once.
     
    The recipe was very easy. The dough was wonderful to work with, easy to knead and roll out and very smooth. I have made them several times and last weekend rolled it out for lasagna, 3" wide, and it was tender and delicious (don't need to boil them first for the lasagna). I used the whole recipe for 5 layers of lasagna; half the recipe for the bolognese and froze the other half. I don't know why others had problems but I found it super easy to work with. I did make sure the eggs were room temperature and you do have to chase them around a little as they break through the flour "dam", but well worth the effort. My family all loved them. Thanks, Michael.
    Homemade pasta isn't hard per se, it's just time consuming. I also added a few sprinkles of warm water in the flour well along with the oil, salt & eggs. Once you're to the rolling out process, as long as you can get it even throughout and truly let it dry the 10-12 minutes, you're going to cook up some tasty pasta. It does take patience and diligence to roll it thin and EVEN! Overall, follow the directions to the "T" with exception of the water addition and you'll be pleased with the result, I know my whole family was... and fun to boot!
    Very chewy and grainy. I was not please. Look for another recipe.
    Thank you for putting the recipe up. It gave me a chance to try out making homemade pasta without the help of the pasta machine. First I have to say that I cut the recipe in 1/2 as it was much too much as it was presented. Secondly, I had a hard time kneding the dough without adding warm water. Fortunately I remembe my mother and my aunt- I am Italian- making home made pasta and I am 100% certain they always added water to the flour well. Anyway, having added the much neeed water, and after rolling the dough- very hard work!-I did make the pappardelle and we enjoyed them very much. So, I learned , thanks to you, to make homemade pasta and recreate memories of my childhood with relatives in the Old Country.
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    This recipe is featured in:

    Italian Cooking Basics