| Level: | Intermediate |
| Total: | 1 hr 35 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 5 min |
| Yield: | serves 4 as a main course or 8 as a first course |
Ingredients
- 1 pound all-purpose flour
- 4 whole eggs, plus 1 yolk
- 1/4 cup extra-virgin olive oil
- Kosher salt
Instructions
- Place the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and 1 to 2 tablespoons water.
- Using a fork, beat the eggs together with the olive oil, water (or more if needed) and salt. Using the fork, begin to incorporate the flour into the egg mixture, be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don’t worry about the lumps. When enough flour has incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
- When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
- When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately, do not refrigerate.
- To roll the pasta: Cut off 1/3 of the pasta dough, reserve the rest and keep it covered.
- Squash the pasta with the heels of your hands to facilitate it going through the pasta roller. Dust with flour. Put the pasta through the roller set on number one. Roll the dough through 2 times, dusting it with flour if it feels sticky or tacky.
- Fold the pasta into thirds and put it through the machine on number one again.
- Change the setting on the pasta roller to number two and run the pasta through. Continue to roll the pasta through the machine, changing the setting each time to a larger number (this will make the opening on the pasta machine smaller). When you get to the desired thin-ness (I recommend number six), cut the pasta into 10-inch lengths. Flour the dough generously and stack them in a pile. Cover the stack with plastic or a clean tea towel and proceed rolling the rest of the pasta.
- When the pasta is all rolled, take 3 sheets of pasta and fold both ends of the pasta over each other until they meet in the middle.
- Using a sharp knife, cut the pasta rolls into 1-inch widths. Unroll the pasta “ribbons” and dust with semolina and reserve on sheet trays.
- When ready to use, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 2 to 3 minutes. Drain.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 594 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 3 g |
| Sugar | 0 g |
| Protein | 17 g |
| Cholesterol | 160 mg |
| Sodium | 395 mg |
| Serving Size | 1 of 4 servings |
| Calories | 594 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 3 g |
| Sugar | 0 g |
| Protein | 17 g |
| Cholesterol | 160 mg |
| Sodium | 395 mg |
Reviews
Chef Anne Burrell’s recipe foonr this pasta is EXCELLENT! I use semolina while rolling out and cutting with the.pasta machine.
Delicioco with ground beef, grated onion, minced garlic, tomatoe wine sauce, parmigiano reggiano, olive oil and seasonings along with fresh herbs
Delicioco with ground beef, grated onion, minced garlic, tomatoe wine sauce, parmigiano reggiano, olive oil and seasonings along with fresh herbs
Ahh, Chef Anne, I use this recipe of yours for pasta, exclusively. Perfect everytime, for not only Pappardelle, but angel hair, noodles. I have NEVER had a problem with this recipe. Ever! Love the feel of it. Thank you so much!
This recipe got me started with making homemade pasta. I highly recommend making sure you follow through to the 6th setting for the last run through the pasta maker – perfect pasta every time!
I love Chef Anne’s pasta recipe. This dough comes out with the most amazing texture and flavor. I have just started making pasta and this is one of the reasons why…this dough is forgiving. I do use my mixer for instead of the well method and I have never had an issue. If the dough appears dry…add water by the tablespoon. I have never had to add more than 2. And keep kneading…it is the key to what makes this pasta so amazing!!
I make slight variations to Anne’s outstanding recipe for pasta. The difference is in the flour and mixing. I use 1 7/8c bread flour and 1 5/8c all purpose flour, (this equals just under 3 1/2c.)
I am required to use a stand mixer to process the dough. Believe me, I would be thrilled to work out some frustration on this lovely chunk of dough while nurturing it to perfection, but that’s not happening anymore. My shoulders are a bit damaged from my old surfing days, as well as I’m limited because I have a debilitating autoimmune disease that has weakened my joints, muscles and stamina, and a whole bunch more gripes.
I put the measured flour, eggs, oil and salt in the mixing bowl and lightly combine with a fork. I then use the paddle attachment until well incorporated, which takes about two minutes on the first speed. Then, I switch to the pastry hook–turn it on to the first speed for 1 minute, then up to the second speed for another minute or so. You’ll figure it out by comparing your dough to pictures of the process available that are done by hand. If the dough seems too dry and is crumbling, since our eggs may vary in size, then sprinkle lightly with water until you have a formed a ball. I wrap the ball tightly in plastic wrap or in a plastic bag with the air removed and let it rest in the refrigerator for an hour, but never more than 24 hours. I’m fortunate to have an electric pasta machine to complete my job of rolling and cutting for a specific recipe or just to have around. If I have some fresh pasta available for family coming by that want to cook something up, I just let them go at it and be creative with a sauce.
Anne, I hope you don’t object to my alterations, but it works for me and I’m so grateful you offer your expertise to us.
WOW!!! I did not know pasta could be so light!
Soooo worth the hard kneading work! You will never have dried, out-of-the-box noodles from the store again! Even these dried have a silky, soft texture with a little tooth in your mouth! Awesome recipe!