Description: Pappardelle gets its name from the Tuscan dialect meaning to eat. The width of the pasta varies from region to region but is typically 2-3cm wide. These are the perfect shape for a nice meaty sauce.
Region: Northern and Central Italy
Traditional Sauce: Usually with a hearty meat sauce.
For portioning, I do 100g of flour for 2 people for a starter and 100g per person for a main course
Wide homeme fresh pappardelle pasta made with egg dough.
Prepare the pasta dough
Add flour to a bowl or make a make a well in the flour on the counter. Add the eggs and mix together to form a shaggy dough.See our pasta dough recipe link in description for more details on making the dough.
Knead the dough
Continue to knead the dough for 5-10 minutes or until elastic and smooth.
Wrap and set in the fridge for 30 minutes
Roll out the dough
Remove the dough from the fridge. Cut a section of the dough and keep the other wrapped to avoid it from drying out. Lightly dust the dough and your surface area with flour. Starting with the thickest setting of your pasta press, run the dough through. Move down 1 size every 2 times of passing the dough. If it starts to get too long, cut the dough in half and keep pressing until you get to the lowest setting.You can use a rolling pin if you do not have a pasta press.
Shape the pappardelle
Cut the rolled dough into the desired length. Dust with flour and gently roll up lengthways. Cut into 2-3cm widths. Scoop up the tagliatelle with your fingers and let fall down. This will open and separate the pasta. Gently flour and set in a nest.See gallery for pictures.
Fresh pasta cooks very quickly. Drop into a bot of well salted boiling water for around 60-90 seconds.
Toss into your sauce of choice.