Pappardelle is perfect with so many of your favorite pasta sauces, and it’s incredibly easy to make, too. We’re walking you through it with an easy tutorial and delicious homemade pasta dough.
3½cupssemolina flour (can substitute all purpose or use a mixture)
4eggssize large
water, 2 tablespoons at a timeup to ¼ cup
Instructions
Combine – In a stand mixer or mixing bowl, combine flour, eggs and water. Add an additional tablespoon of water at a time until you reach the desired consistency on speed 4.
Knead – With a stand mixer, knead for two minutes, or knead by hand on a lightly floured surface .
Make Pasta Sheets – Set the pasta roller attachment on level 1. Make a flat dough ball and feed through the roller until you have even, flat pieces. By hand: roll out on a floured surface with a rolling pin.
Cut – Place your flattened dough on a clean, lightly floured countertop or large cutting board. Next, use a pappardelle attachment to cut, or use a rolling cutter specifically designed for pappardelle if you wish. You can also cut the dough into strips with a pizza cutter, or use a knife, just be sure to flour it to prevent sticking as you cut.
Cook pappardelle for three minutes in a pot of boiling, salted water.
Video
Notes
You don’t want the dough to be crumbly or sticky…just doughy!
You have to gauge your dough…if it’s too sticky, add a little flour to your hands and recreate your dough ball. If it’s a little too dry and not smooth enough, add a touch of water to your hands and recreate your dough ball.
If your noodles are a touch crumbly or gummy, the dough might be under developed and should have been kneaded for longer.
You can let your pasta dough rest for 30 minutes after kneading to let the gluten relax.
Be sure to use a floured surface and roll the dough evenly and thinly if you’re doing it by hand. Any extra flour will shake off as you cut the pasta or rinse off in the boiling water when cooking.