| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 40 min |
| Inactive: | 40 min |
| Yield: | about 20 ounces pasta |
Ingredients
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1 cup semolina flour, plus more for dusting
- 6 large eggs, at room temperature
- 4 teaspoons extra-virgin olive oil
- Salt
Instructions
- Make the dough. Sift both flours together on a large work surface and make a well in the center. Place the eggs, olive oil and a pinch of salt in a bowl, then pour into the well; with a fork, break up the eggs, then gradually mix the wet ingredients into the flour mixture just until combined.
- Knead by hand. Gather the dough into 2 equal-size balls; flour the surface. To knead each piece, push the dough away from you with the heel of your hand, fold the dough over itself and turn it counterclockwise. Continue pushing, folding and turning until the dough is smooth and elastic, 4 to 5 minutes.
- Rest the dough. Pat each piece into a ball. Flatten slightly, wrap in plastic and refrigerate for at least 30 minutes or overnight. (You can freeze 1 ball for later, or roll out both and freeze the cut pasta.)
- Roll out the dough. Place the dough on a lightly floured surface and dust with flour. Starting in the middle, push away from you with a rolling pin, easing up on the pressure as you approach the edge. Continue rolling the dough into a sheet, turning occasionally, until you can see your fingers through the bottom. Let dry about 10 minutes.
- Cut the pappardelle. Dust the top of the sheet of dough with flour and loosely roll it into a cylinder. Using a sharp knife, cut into 3/4-inch-wide slices. Unwrap the noodles; dust with semolina and gently toss to separate. Place on a sheet pan and cover with a tea towel until ready to cook (or freeze in freezer bags for up to 2 months).
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 248 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 10 g |
| Cholesterol | 140 mg |
| Sodium | 205 mg |
Reviews
I believe the ratio of liquid to flour is wayyyyy off, I have had to add at least a full extra cup of flour to get it to an even manageable consistency. Most recipes use at least 2 cups flour to 3 eggs. Would avoid this recipe
i halved the recipe- 3/4 cup + 2 tbsp white flour, 1/2 cup of semolina, 3 large eggs and around 2 tsp of olive oil. didn’t measure the salt- just eyeballed it.
i wound up gradually incorporating an extra 1/4 cup of semolina flour to reduce the stickiness of the dough.
i rested it for about 5 minutes then stuck it in the refrigerator.
i’m going to let it chill for about 4 hours then see how it turns out. will make sure to roll it very thin, using a hand cranked pasta maker. it’s a very simple recipe and i’m not concerned about the lightness of the pasta, so i’m sure it will be fine.
This pasta was inedible and turned grey
I didn’t need the full amount of eggs/ oil but with one less egg and one less tsp oil the dough turned out perfect.
Wonderful and toothsome! I think I need a pasta machine though! I love kneading bread dough, but pasta is an art <3
Made this pasta a week ago and it’s the best pasta recipe I’ve ever used, tasted really good and was easy to make
This is an excellent recipe. I made the pasta according to instructions and it turned out perfectly.
The egg to flour ratio is off, the mixture is too wet to knead and a significant amount of extra flour is needed to make the ball(s) workable-significantly enough to change the recipe’s amt. of flour. I don’t know how much flour I added total because I did it in small amounts at a time but you’ll definitely need more than this. I’m covering it overnight in my fridge so I’ll see how the pasta turns out tomorrow
Such a standard, old (yet fabulous recipe which I have been using for years. I, however, just throw everything into the food processor and run it until it is like large crumbs — do not let it form a ball which will be too wet. Never fails.
I cannot say enough about how grateful I am to have found this recipe! A few hints on how to make it really work for you:
Trouble with the eggs running off the worktable? Do that part in a large bowl, then use a flexible bench scraper to move the dough to your tabletop.
Get the ball semi-cohesive and let it sit a couple of minutes while you clean up your workstation.
Split the dough in half, and work each ball for about six minutes. Do not fold as you knead like bread dough, just push away with the heel of your hand, and turn quarter turns as you go. It will become beautifully smooth. Add flour as you go if needed (I did.
Split each half into halves, and wrap in plastic and let sit a half hour on the countertop.
The quarters will roll out easily, leaving plenty of counter space to get it very thin!
Trouble with the eggs running off the worktable? Do that part in a large bowl, then use a flexible bench scraper to move the dough to your tabletop.
Get the ball semi-cohesive and let it sit a couple of minutes while you clean up your workstation.
Split the dough in half, and work each ball for about six minutes. Do not fold as you knead like bread dough, just push away with the heel of your hand, and turn quarter turns as you go. It will become beautifully smooth. Add flour as you go if needed (I did.
Split each half into halves, and wrap in plastic and let sit a half hour on the countertop.
The quarters will roll out easily, leaving plenty of counter space to get it very thin!
Great results, great taste (though it could have used a tiny but more salt and enough leftovers
to freeze for later use! Enjoy!