Photo: Homemade Pappardelle Recipe
Ingredients
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1 cup semolina flour, plus more for dusting
- 6 large eggs, at room temperature
- 4 teaspoons extra-virgin olive oil
- Salt
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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By Brauny42
on May 01, 2011
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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.
By taylordenisema_...
Deltona, 48
on July 28, 2009
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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
By angeliquemanley...
Denver, CO
on February 19, 2009
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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.
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