Pappardelle I (Pasta)

This recipe yields a versatile, silky-smooth fresh pasta dough ideal for making wide pappardelle ribbons. By combining all-purpose flour with eggs, olive oil, and a touch of warm water, you create a supple dough that is easy to handle and roll out. The addition of olive oil adds a subtle richness and helps keep the dough pliable. These wide noodles are designed to hold up beautifully against robust sauces, such as braised duck, wild boar rag&# 195;Â¹, or creamy mushroom mixtures. Making your own pasta from scratch offers a superior texture and flavor compared to dried store-bought versions. It is a rewarding weekend project that allows you to control the quality and taste of your Italian main course. Serve fresh or dry for later use.

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 852.9

Dietary: Vegetarian

Description

This recipe yields a versatile, silky-smooth fresh pasta dough ideal for making wide pappardelle ribbons. By combining all-purpose flour with eggs, olive oil, and a touch of warm water, you create a supple dough that is easy to handle and roll out. The addition of olive oil adds a subtle richness and helps keep the dough pliable. These wide noodles are designed to hold up beautifully against robust sauces, such as braised duck, wild boar rag&# 195;Â¹, or creamy mushroom mixtures. Making your own pasta from scratch offers a superior texture and flavor compared to dried store-bought versions. It is a rewarding weekend project that allows you to control the quality and taste of your Italian main course. Serve fresh or dry for later use.

Ingredients

3 1/2 cup Flour, all purpose
2 lg Eggs
1/4 teaspoon Salt
1 teaspoon Oil, olive
3/4 cup Water, warm (approximately)

Directions

1
Place 3 cups of flour on a clean work surface.
2
Make a well in the center of the flour mound.
3
Beat the eggs together with the salt and pour into the flour well.
4
Stirring the eggs with your fingertips, gradually incorporate the flour from the inner walls of the well.
5
When about half of the flour has been incorporated, drizzle 1 teaspoon of olive oil over the egg-flour mixture.
6
Stir the oil into the mixture.
7
Use a little of the remaining 1/2 cup of flour to rub any sticky bits from your fingers.
8
Add the unincorporated flour alternately with warm water, until you have worked in all of the flour and just enough water to form a mass that is supple but not sticky.
9
Knead the mixture until very smooth and silky (about 10 minutes), adding flour if it becomes sticky, or a little warm water if it becomes too firm.
10
Cover the dough and let rest for 30 minutes.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 852.9kcal

% Daily Value *
Total Fat 8.8g14%
Saturated Fat 2.3g12%
Cholesterol 186.5mg63%
Sodium 1285.0mg54%
Total Carbohydrate 160.2g54%
Dietary Fiber 5.7g23%
Sugars 1.2g
Protein 27.5g56%

* 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

This dough is specifically designed to be paired with a heavy sauce, such as the Duck in sauce mentioned in the original source.

Storage: Wrap the rested dough tightly in plastic wrap. It can be refrigerated for up to 2 days or frozen for up to 3 months.

Rolling: After resting, roll the dough out very thin using a pasta machine or rolling pin. Cut into wide ribbons (approx. 1 inch wide) for pappardelle.

Cooking: Fresh pasta cooks very quickly, usually in 2-3 minutes. Cook in plenty of salted boiling water until al dente.

Note on Vegan Tag: The ingredients list contains eggs, so this recipe is not vegan. The tag in the source metadata appears to be incorrect.

Keywords: fresh pasta, pappardelle, italian pasta, homemade noodles, pasta dough, egg pasta, wide ribbons, italian cooking, flour, eggs, olive oil, handmade, dough, kneading, resting, ribbon pasta, fresh noodles, pasta making, italian cuisine, scratch pasta

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