Servings: 4
Calories: 307kcal
Equipment
- Roll-pin
Ingredients
- 1 cups flour 00 flour
- 2 tbsp flour 00 flour
- 2 tbsp flour durum wheat flour
- 4 eggs
- 3 tbsp water (see notes)
- 1 pinch salt
- 1 tbsp olive oil extra virgin
- 2 tbsp rock salt
Instructions
STEP 1: MAKE THE HOMEMADE PASTA DOUGH
- Form a wheel with the flour, previously sifted. Add the salt, the EVOO, and break the eggs into the wheel, whisking them with a fork. Incorporate the flour as you whisk. You might need to add a bit of chilled water to make the dough more loosely, but add a bit at a time, otherwise, you will have a mushy dough that will not be easy to adjust to maintain the ratio of flour to eggs.
- Alternatively you can use the dough in a stand mixer, even if doing it by end will allow you to feel the dough. Feeling the dough is important to understand the right level of elasticity that will result in a much better quality of fresh pappardelle.
- Knead the dough on a floured work surface, until you have a final dough that is smooth and elastic. Cover the dough in a plastic wrap, place it in the refrigerator for 30 minutes.
STEP 2: ROLL OUT THE DOUGH
- Remove the dough from the refrigerator, divide it into 4 parts and cover them with a linen towel to prevent your dough to dry.
- With a rolling pin well-floured, start by rolling each piece from the center to the outer part on a floured countertop. When it reaches around 1/8 inch of thickness, you are then ready to roll the cut the pasta sheet you just obtained into pappardelle.
STEP 3: CUTTING THE ROLLED PASTA DOUGH INTO PAPPARDELLE
- At this point I use a pasta machine and pass the dough through its rollers. I use the thickness of 0 at first, then I pass it to more times into thinner thickness. I usually proceed from 0 to 2, then 3, then 4 and then 6. By doing this, you will obtain the lasagna, which is a wide stripe of pasta. You will know it is the right thickness when you will see clearly the shadow of your hands if you will elevate your sheet against the window.
- Do not cover the long sheet, so that the moist surface will dry slightly before cutting it, resulting in a neat cut. Now you can cut the pappardelle. Fold the dough into half, by rolling the dough from the longest side. Then fold it in half again. At this point with a sharp knife cut the fettuccine 3/4 to 1 inch wide.
- Once you have cut the sheet, you will need to open the pappardelle and make some nice nest. Place them on a lightly floured surface, better if it is a wooden-board. I insist on the importance of a well-floured counter-top, rolling pin and wooden board to avoid the pasta to stick to any of these surfaces.
STEP 4: COOK THE PAPPARDELLE PASTA
- Bring to boil a pot of water. Add salt when the pasta is at roaring boil. Add the pasta and cook it for 5 minutes. Using a pasta drainer, drain the fresh homemade pappardelle pasta into the pot where you have your favorite sauce.
Notes
- You can use all-purpose flour. Durum-wheat flour gives a better tenure during the cooking.
- Add the water carefully, otherwise, you will have to review the ratio of flour to eggs.
- Use a wooden rolling pin, well-floured, it will prevent the dough to stick to it while you are rolling it out.
- This recipe yields 1 pound of pasta, ideal for 4 servings as a main course or for 6 serving as first serving.
Nutrition
Serving: 1serving | Calories: 307kcal | Carbohydrates: 45g | Protein: 14g | Fat: 9g | Sodium: 3562mg | Potassium: 332mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 49mg | Iron: 3mg
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