Homemade pappardelle

Making homemade pappardelle is a rewarding and delicious experience. Here’s a step-by-step recipe to guide you through the process:

Ingredients:

• 2 cups (240g) all-purpose flour
• 2 large eggs
• 1 tablespoon olive oil
• A pinch of salt
• Water (as needed)

Instructions:

1. Prepare the Dough:
   1. On a clean work surface, mound the flour and create a well in the center.
   2. Crack the eggs into the well, add the olive oil and a pinch of salt.
   3. Using a fork, gently beat the eggs and gradually incorporate the flour from the edges of the well.
   4. Once the mixture becomes too thick to mix with a fork, use your hands to knead the dough.
   5. If the dough is too dry, add a small amount of water, a teaspoon at a time.
   6. Knead the dough for about 10 minutes until it becomes smooth and elastic.
   7. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
2. Roll Out the Dough:
   1. Divide the rested dough into 2-4 pieces to make it easier to handle.
   2. On a lightly floured surface, roll out each piece of dough into a thin sheet (about 1-2mm thick). Alternatively, you can use a pasta machine to roll out the dough.
   3. If using a pasta machine, start with the widest setting and gradually work your way to the desired thickness, lightly flouring the dough as needed to prevent sticking.
3. Cut the Pappardelle:
   1. Once the dough is rolled out, lightly dust the sheet with flour.
   2. Fold the dough sheet loosely, dusting with flour between layers to prevent sticking.
   3. Using a sharp knife, cut the folded dough into wide strips (about 1 inch or 2.5 cm wide).
   4. Unfold the strips and lay them out on a floured surface or a clean kitchen towel to dry slightly while you prepare the rest.
4. Cook the Pappardelle:
   1. Bring a large pot of salted water to a boil.
   2. Add the pappardelle and cook for 2-4 minutes, or until al dente. Fresh pasta cooks much faster than dried pasta.
   3. Drain the pasta, reserving a bit of the pasta water in case you need it for your sauce.
5. Serve:
   • Toss the cooked pappardelle with your favorite sauce. Pappardelle pairs particularly well with hearty sauces such as a rich ragu, wild mushroom sauce, or a creamy Alfredo.

Tips:

• Ensure the work surface and rolling pin (or pasta machine) are well floured to prevent sticking.
• Resting the dough is crucial as it allows the gluten to relax, making it easier to roll out.
• If not using immediately, you can dry the pasta on a pasta drying rack or form into nests and freeze for later use.

Enjoy your homemade pappardelle!