Homemade Pappardelle

Recipe courtesy Michael Chiarello for Food Network Magazine

Rated: 4 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Prep Time:
40 min
Level:
Easy
Yield:
about 20 ounces pasta

Times:

Prep: 40 min
Inactive Prep: 40 min
Cook: --
Total:: 1 hr 20 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Michael's Banana Coffee Muffins

Photo: Homemade Pappardelle

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-6 of 6

View all 6 Pasta Collections

Comments & Reviews

recipe Homemade Pappardelle
Denise Deltona, FL 07-28-2009
Flag

Loved It!
Rated: 5 stars out of 5

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 Read more
recipe Homemade Pappardelle
Angelique Denver, CO 02-19-2009
Flag

Easy and worth a try
Rated: 4 stars out of 5

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. Read more
recipe Homemade Pappardelle
Nancy Hudsonville, MI 02-19-2009
Flag

Wonderful pasta!
Rated: 5 stars out of 5

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.Read more
recipe Homemade Pappardelle
RYAN Vancouver, WA 01-31-2009
Flag

Worth the work-
Rated: 5 stars out of 5

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!Read more
recipe Homemade Pappardelle
dana monroe, LA 01-18-2009
Flag

Problems with Dish
Rated: 1 stars out of 5

Very chewy and grainy. I was not please. Look for another recipe.
recipe Homemade Pappardelle
marisa beaufort, SC 01-15-2009
Flag

needs liquid!
Rated: 1 stars out of 5

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.Read more