Homemade Pappardelle

Name: Homemade Pappardelle
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT3H0M0.000S
Yield: 4 servings
Ingredients: 2 cups “00” or all-purpose flour, plus more for dusting; Fine sea salt; 2 large eggs plus 2 egg yolks; 1 tablespoon extra-virgin olive oil; Semolina flour, for dusting

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Level: Intermediate

Total: 3 hr
Active: 1 hr 30 min

Yield: 4 servings

Want to make fresh pasta, but don’t have pasta machine? No problem! All you need to make these rustic noodles is a sturdy rolling pin and sharp knife. The key to perfecting this pappardelle recipe is to roll the dough extremely thin. Thicker strands will become tough after boiling.

Level: Intermediate

Total: 3 hr
Active: 1 hr 30 min

Yield: 4 servings

Ingredients

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2 cups “00” or all-purpose flour, plus more for dusting

Fine sea salt

2 large eggs plus 2 egg yolks

1 tablespoon extra-virgin olive oil

Semolina flour, for dusting

Directions

Whisk the “00” flour and 3/4 teaspoon salt in a large bowl, then make a well in the center. Whisk the whole eggs and egg yolk with the olive oil and 2 tablespoons water in a measuring cup, then pour into the well. Stir together until a craggy dough forms. (If the dough is too crumbly, add up to 1 more tablespoon water.) Turn out the dough onto a generously floured surface and knead, folding the dough onto itself, until smooth, about 10 minutes. Wrap in plastic wrap and let rest at room temperature for 1 hour or refrigerate overnight; bring the dough to room temperature before using.
Cut the dough into 4 equal pieces. Cover 3 of the pieces and set aside. On a semolina- dusted surface, roll out the remaining piece of dough as thin as possible with a rolling pin so it is nearly see-through. Roll up the sheet into a thin log. Slice crosswise into 3/4-inch-thick strips. Transfer the pasta to a baking sheet dusted with semolina, then sprinkle with more semolina. Repeat with the remaining dough. Cover with plastic wrap until ready to cook.
Bring a pot of salted water to a boil. Add the pappardelle and cook until tender, 5 to 6 minutes. Drain, reserving 1 cup cooking water. Toss with your sauce, adding the reserved cooking water as needed to loosen.

Cook’s Note

We suggest serving this pasta with a mushroom cream sauce. To make it: Heat 3 tablespoons each olive oil and butter in a large skillet over medium-high heat. Add 1 minced shallot; cook 2 to 3 minutes. Add 3 minced garlic cloves; cook 1 minute. Add 1 pound chopped assorted mushrooms and cook until tender, 10 to 12 minutes. Add 4 teaspoons chopped thyme and season with salt and pepper. Add 1/4 cup white wine, scraping up the pan; cook until nearly evaporated. Add 1 cup broth and 1/4 cup heavy cream and cook until thickened, 6 to 8 minutes. Stir in 3 tablespoons grated Parmesan. Toss with pasta, 1/4 cup pasta-cooking water and another splash of heavy cream. Top with parsley.