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Fresh Pappardelle

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.

Dough: Simple Egg Pasta Dough or Semolina Egg Dough

Region: Northern and Central Italy

Traditional Sauce: Usually with a hearty meat sauce.

Check out our Wild Boar Ragù

For portioning, I do 100g of flour for 2 people for a starter and 100g per person for a main course

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Courses ,
Time
Prep Time: 15 min Cook Time: 2 min Rest Time: 30 min Total Time: 47 mins
Servings 2
Description

Wide homeme fresh pappardelle pasta made with egg dough. 

Ingredients
  • 200 grams Pasta flour
  • 2 Eggs
Instructions
  1. 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.
  2. 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

  3. 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.
  4. 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.
  5. Cook

    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.