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 RachelanneG
on January 23, 2013
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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!
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
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