Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Homemade Pappardelle
- Level: Easy
- Yield: About 1 pound
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 235
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 42
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 8
- Cholesterol
- 80
- Sodium
- 178
- Total: 1 hr 15 min
- Prep: 40 min
- Inactive: 30 min
- Cook: 5 min
Ingredients
3 1/2 cups all-purpose flour, plus more for rolling
3/4 teaspoon salt
4 farm fresh eggs, lightly beaten
1 teaspoon extra-virgin olive oil
Semolina flour, for dusting
Directions
- Add the flour and salt to the center of a large wooden board. Use your hands and make a well in the center of the mound. Whisk together the eggs and olive oil in a bowl and pour into the well. Use a fork to whisk the eggs into the flour, incorporating slowly into the rim of the flour until it is completely incorporated.
- Once incorporated, knead the pasta for about 8 minutes, adding just a bit more flour if the board is sticky. If the dough feels too dry, add a drop of water as you go. The dough should feel elastic, smooth and a bit sticky. Shape the pasta dough into a ball and wrap in plastic wrap. Let rest for at least 30 minutes to 1 hour at room temperature to let the gluten relax so rolling will be easier.
- Set your pasta machine to the widest setting. Divide the dough into 4 pieces. Roll each piece out from the widest setting to the thinnest. Hand cut the pasta into pappardelle.
- Gather the strands together in your hands and shake loosely so they don't stick together. Toss with some semolina flour. Divide into portions on a sheet tray.
- Bring a pot of salted water to boil. Boil the pasta until al dente and drain, about 3 minutes.