Everyone should try to make fresh homemade pasta at least once in their life and what better pasta to make than Pappardelle. Make sure that when you decide to make pasta you give yourself the time to enjoy the process and don’t rush it.
Quality ingredients is the key to this recipe (actually the key to any great recipe). Eggs, I prefer pasture raised and grass fed. The yolk should be bright orange which will give your pasta that rich and vibrant color. Flour, Italian “00” Flour (doppio zero) is ideal but I have made pasta many times with all-purpose light baking flour and it turns out beautiful every time.
The consistency of the dough is something that may change each time you make fresh pasta dough, as there are so many different factors that affect the consistency. If your dough seems too wet, add some additional flour a little at a time until you are happy with your product. If your dough is too dry, add olive oil.
For rolling out the dough you would ideally use the KitchenAid pasta roller or a manual pasta maker. This will save you a lot of time and will produce an even and perfect product every time.
Pappardelle Pasta
Ingredients
4 Eggs, beaten
2 Egg yolk, beaten
2c 00 Flour
1t. Olive Oil
1t Sea Salt
Directions
Sift the salt and flour onto a clean work surface (marble works best) and make a mound with a well in the center.Pour the beaten eggs and olive oil into the middle of the well. Gradually mix the egg mixture into the flour using a fork, pulling down the sides a little at a time. If the dough is too wet add a little flour. If the dough is too dry add a little olive oil until you achieve the right consistency.
Once the dough is well combined begin kneading. You can use a KitchenAid with a dough hook or knead it by hand, 5 minutes.
Cover the dough with plastic wrap and let rest for a least 30 minutes.
Cut pasta dough into four equal portions. On a lightly floured work surface, roll the pasta dough into a rectangle, so it is thin and narrow enough to fit through the widest setting on your pasta roller. Roll it through setting 1 (the widest setting) 3 to 4 times until you get a silky-smooth pasta sheet. Gradually move up a setting after each pass through. Setting 5 is my final setting for pappardelle pasta. You can trim and discard any scraggly ends or sides. Place the sheets on a parchment-lined baking sheet and allow to dry for about 5 minutes before cutting.
Lightly dust the pasta sheets with flour and fold in half. Dust lightly and fold in half once more. Using a large chef’s knife, cut the past lengthwise into ¾-inch wide strips. Gather them in several small loose nests.
Cibo E Famiglia 