Pappardelle Pasta
Recipe courtesy Emilie Raffa
Make homemade pappardelle pasta from scratch with only
two ingredients: whole eggs and 00 flour. Hand-cut for wide, silky ribbons that
pair perfectly with Bolognese, mushroom ragù or basil pesto.
For timing, the process is broken up into 3 parts: making
the dough, rolling the dough into pasta sheets, and cutting the pasta into
noodles. Tips shared below for using a Kitchen Aid Stand Mixer, food
processor and doing it by hand.
300 g Tipo 00 Flour*
3 large eggs, room temperature*
1 large egg yolk, room temperature
Olive oil*
Semolina flour, for dusting
*Note: For the Tipo 00 flour, I recommend Molino Grassi or Caputo. For the eggs & yolk, the total
combined weight (cracked) should be 185 g. Because egg size varies, make up the
difference, if needed, with an extra egg yolk or olive oil. Olive oil makes the
dough more soft, supple and satisfying to work with.
Step #1:
Make The Dough
There are 3 different ways to
make pasta dough: by hand, in a stand mixer or with a food processor. Choose
one of the following options below.
The Traditional Way (by hand):
1.
Add the flour to a
large bowl. Make a well in the center; add the eggs and yolk.
2.
Whisk together with
a fork, and then combine with the flour. When the texture becomes stiff, finish
by hand to form a rough dough. If dry bits of flour remain after a few minutes
of mixing (be patient, it’s a dry dough) add a few drops of water or olive oil
to bring the dough together.
3.
Form the dough into
a ball, cover with an upturned bowl or with plastic wrap, and let rest at room
temperature for 10-15 minutes- it will be easier to knead.
4.
Knead the dough for
5-7 minutes. Do this by folding the dough over itself, pushing it forward with
the heel of your hand, turning slightly as you go. I literally rock the dough
back and forth (watch the video). The texture will be very stiff at first- it’s
not bread dough. But rest assured, by the 2 minute mark it will start to
soften. Keep kneading until the dough is soft, malleable and has a talcum-like
finish. It should “bounce back” slowly when poked.
5.
Form the dough into
a ball, cover tightly with plastic wrap, and rest at room temperature for 30
minutes.
Stand Mixer Instructions:
Fit the machine with the dough
hook. Add the flour and eggs to the bowl. Mix until combined. Knead on speed #1
or #2, about 4-5 minutes. Form the dough into a ball, cover tightly with
plastic wrap, and rest at room temperature for 30 minutes.
Food Processor
Instructions:
Add the flour and eggs to the
bowl. Pulse several times until the dough comes together. Remove the dough to
your work surface and let rest for 1 minute. If the dough is a bit sticky after
resting, add a sprinkle of flour. Knead by hand for 1-2 minutes (the food
processor does most of the kneading for you). Form the dough into a ball, cover
tightly with plastic wrap, and rest at room temperature for 30 minutes.
Step #2:
Roll The Dough Into Pasta Sheets
This can be done using a
KitchenAid stand mixer with the roller attachment, with a hand crank pasta
machine or by hand with a rolling pin.
1.
Dust your work
surface with semolina flour. Cut the pasta dough into 4 pieces. Working with
one piece at a time, flatten the dough into a 6-8inch oval patty. Keep the
remaining doughs covered in wrap otherwise they will dry out.
2.
If using a
KitchenAid stand mixer, set the pasta roller to #1 which is the lowest/widest
setting. With the machine running, send the dough through the roller. Now, send
it through again (so, 2x total). Note: if using a hand crank pasta machine
instead, refer to the manufacture’s specific instructions for rolling the dough
(the settings might differ but the rolling process is the same). You can also
use a rolling pin to roll the dough as thin as you can, about 1/16 inch (1-2
mm).
3.
Continue to roll the
dough through settings #2-4, (2x) on each setting. Do not pull on the sheet as
it comes through the roller; just guide it along gently. If at any point the
dough becomes sticky, dust with semolina flour. I keep my work surface dusted
with semolina at all times. This way I can coat both sides of my pasta sheet
easily and quickly while I work.
4.
Your pasta sheet is
ready when it’s beautifully thin and somewhat translucent (you should be able
to see your hand underneath). Don’t worry if the ends are not perfectly
straight; you can always trim them with a knife.
5.
To finish, dust the
pasta sheet generously with semolina, fold it in half, and place onto your
floured sheet pan. Cover with a kitchen towel. Repeat the rolling process for
the remaining 3 doughs.
Step #3:
Cut Pappardelle Pasta
1.
Before cutting, I
like to dry my pasta sheets ever so slightly. This
firms up the final texture giving the strands a more “leathery” finish, rather
than a soft and doughy feel (this will prevent the pasta from sticking together
later on).
2.
To
Semi-Dry: drape the pasta sheets over the back of a chair for about 10-15
minutes or so. Keep your eye on the time; you don’t want the sheets to dry out
completely. You will be able to feel the difference.
3.
To Cut: take a
pasta sheet and cut it in half. Trim the ends, if you like. Run the sheet
through your desired pasta cutter attachment to create strands. Alternatively,
cut the dough by hand.
To Store: Arrange the pasta flat on a sheet pan dusted
heavily with semolina flour. Doing so will keep the pappardelle’s broad and
flat shape- it won’t curl. Cover with plastic wrap and hold at room temperature
if cooking within 1-2 hours. Alternatively, refrigerate until ready to cook, up
to 12 hrs. It’s best to cook homemade pasta on the same day it’s made,
otherwise it might oxidize, discolor and stick together if chilled past 24 hrs.
To Freeze: Allow the pasta to air-dry, uncovered, for up to 20
minutes before freezing. This helps to prevent sticking. Portion into Ziploc
bags and freeze, up to 1 month. Cook directly from frozen, no need to defrost
first.
To Cook: Add the pasta to a large pot of boiling water. Make sure
to generously salt it first. Cooking time will depend on the pasta’s thickness.
For pappardelle, plan on 5-7 minutes for al dente (soft but with a bite), but
taste it first to be sure it’s ready. When finished, use tongs to transfer the
pasta directly into the sauce.
