This homemade Mustard Pappardelle brings a vibrant, tangy twist to traditional fresh pasta. The dough is enriched with eggs and a generous amount of grainy mustard, creating a vibrant yellow hue and a savory depth that pairs beautifully with hearty sauces. The wide ribbons of pappardelle offer a satisfying texture, perfect for coating thick ragùs or creamy sauces. This dish is ideal for weeknight dinners when you want something special yet manageable. The fresh pasta cooks in just a few minutes, allowing you to enjoy a restaurant-quality meal at home. Serve with a rich meat sauce, brown butter and sage, or simply with high-quality olive oil and Parmesan. It is a versatile base that elevates any meal with its robust flavor and homemade charm.
Mustard Pappardelle
Description
This homemade Mustard Pappardelle brings a vibrant, tangy twist to traditional fresh pasta. The dough is enriched with eggs and a generous amount of grainy mustard, creating a vibrant yellow hue and a savory depth that pairs beautifully with hearty sauces. The wide ribbons of pappardelle offer a satisfying texture, perfect for coating thick rag&# 195;¹s or creamy sauces. This dish is ideal for weeknight dinners when you want something special yet manageable. The fresh pasta cooks in just a few minutes, allowing you to enjoy a restaurant-quality meal at home. Serve with a rich meat sauce, brown butter and sage, or simply with high-quality olive oil and Parmesan. It is a versatile base that elevates any meal with its robust flavor and homemade charm.Ingredients
Directions
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In a food processor, combine 2 cups of the flour, salt, and pepper.
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Add the whole eggs, egg white, and mustard, and pulse until the mixture resembles coarse meal.
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Add enough of the remaining 1/2 cup of flour to make a dough that feels firm but pliable when pressed together.
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Transfer the dough to a floured work surface.
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Divide and press into 2 disks; cover with plastic wrap.
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Using a pasta machine, roll each ball into a sheet of pasta slightly thinner than a dime.
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Alternatively, with a rolling pin, roll out the dough on a lightly floured surface.
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With a large knife, cut the pasta sheets into ribbons about 3/4 inch wide and 8 inches long.
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Set aside in a single layer on the counter, covered with clean kitchen towels, until ready to cook.
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Bring a large pot of salted water to a boil.
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Add the pasta and cook until al dente, 3 to 4 minutes.
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Drain well and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 606.8kcal
- % Daily Value *
- Total Fat 5.0g8%
- Saturated Fat 1.2g6%
- Cholesterol 93.2mg32%
- Sodium 5022.5mg210%
- Total Carbohydrate 116.5g39%
- Dietary Fiber 4.5g18%
- Sugars 1.1g
- Protein 20.6g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Pasta that is not being cooked within an hour may be spread on a baking sheet and frozen, then stored in a plastic bag in the freezer for up to 2 months. Cook from frozen, adding 1-2 minutes to the cooking time.
Serving Suggestion: This recipe yields about 1 pound of fresh pasta. It pairs exceptionally well with Slow-Braised Chicken & Mushroom Ragù, as suggested in the original source.
Ingredient Note: "Such as pommery" in the ingredients list likely refers to a brand of cider vinegar or mustard, but given the context of grainy mustard, ensure you are using a high-quality grainy mustard for the best flavor.
