Mustard Pappardelle

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;Â¹s 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.

Cooking Method: Boiling, Braising

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 606.8

Dietary: Vegetarian

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;Â¹s 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

2 1/2 cups All-purpose white flour -- (up to 2)
1 teaspoon Salt
1/4 teaspoon Freshly ground black pepper
2 large Eggs
1 large Egg white
3 tablespoons Grainy mustard
Such as pommery

Directions

1
In a food processor, combine 2 cups of the flour, salt, and pepper.
2
Add the whole eggs, egg white, and mustard, and pulse until the mixture resembles coarse meal.
3
Add enough of the remaining 1/2 cup of flour to make a dough that feels firm but pliable when pressed together.
4
Transfer the dough to a floured work surface.
5
Divide and press into 2 disks; cover with plastic wrap.
6
Using a pasta machine, roll each ball into a sheet of pasta slightly thinner than a dime.
7
Alternatively, with a rolling pin, roll out the dough on a lightly floured surface.
8
With a large knife, cut the pasta sheets into ribbons about 3/4 inch wide and 8 inches long.
9
Set aside in a single layer on the counter, covered with clean kitchen towels, until ready to cook.
10
Bring a large pot of salted water to a boil.
11
Add the pasta and cook until al dente, 3 to 4 minutes.
12
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 RagÃÂ¹, 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.

Keywords: fresh pasta, mustard, pappardelle, homemade, italian, dough, eggs, flour, grainy mustard, pasta making, vegetarian, dinner, ribbon pasta, italian cuisine, comfort food

Read it online: https://www.chefs-mate.com/recipe/mustard-pappardelle/