Homemade Pappardelle Pasta
Fresh pappardelle from scratch gives wide, silky pasta ribbons that lift both ragù and creamy sauces. This recipe for homemade pappardelle pasta shows how a sim…
Ingredienser
Instructions
Add tipo 00 flour, salt, eggs and egg yolks to a stand mixer. Knead with a dough hook for at least 5 minutes on low speed, until the dough comes together.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Roll the pasta dough thinly with a pasta machine or rolling pin, to about 1 mm thick.
Sprinkle a little flour over the dough and fold it loosely.
Cut the dough into about 2 cm wide strips.
Unroll the pasta ribbons and let them air dry for about 30 minutes before cooking.
Nutrition per serving
Energi ca. 1193 kcal
Protein 48.3 g
Fett 23.4 g
Karbohydrater 189.6 g
Fiber 6.3 g
Sukker 1.8 g
Salt 0.4 g
Tips & tricks
Let the pasta dough rest well before rolling. Resting makes the dough more flexible and the ribbons easier to roll thinly without cracking.
Did you know?
Pappardelle are wide pasta ribbons that work especially well with rich sauces because they have a large surface area. A pasta dough with both eggs and egg yolks gets good elasticity, richer flavor and a silky texture after cooking. The width helps the pasta catch ragù, butter sauce and mushroom sauce well.
