Want to make fresh pasta, but don’t have pasta machine? No problem! All you need to make these rustic noodles is a sturdy rolling pin and sharp knife. The key to perfecting this pappardelle recipe is to roll the dough extremely thin. Thicker strands will become tough after boiling.
| Level: | Intermediate |
| Total: | 3 hr |
| Active: | 1 hr 30 min |
| Yield: | 4 servings |
Ingredients
- 2 cups “00” or all-purpose flour, plus more for dusting
- Fine sea salt
- 2 large eggs plus 2 egg yolks
- 1 tablespoon extra-virgin olive oil
- Semolina flour, for dusting
Instructions
- Whisk the “00” flour and 3/4 teaspoon salt in a large bowl, then make a well in the center. Whisk the whole eggs and egg yolk with the olive oil and 2 tablespoons water in a measuring cup, then pour into the well. Stir together until a craggy dough forms. (If the dough is too crumbly, add up to 1 more tablespoon water.) Turn out the dough onto a generously floured surface and knead, folding the dough onto itself, until smooth, about 10 minutes. Wrap in plastic wrap and let rest at room temperature for 1 hour or refrigerate overnight; bring the dough to room temperature before using.
- Cut the dough into 4 equal pieces. Cover 3 of the pieces and set aside. On a semolina- dusted surface, roll out the remaining piece of dough as thin as possible with a rolling pin so it is nearly see-through. Roll up the sheet into a thin log. Slice crosswise into 3/4-inch-thick strips. Transfer the pasta to a baking sheet dusted with semolina, then sprinkle with more semolina. Repeat with the remaining dough. Cover with plastic wrap until ready to cook.
- Bring a pot of salted water to a boil. Add the pappardelle and cook until tender, 5 to 6 minutes. Drain, reserving 1 cup cooking water. Toss with your sauce, adding the reserved cooking water as needed to loosen.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 315 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 11 g |
| Cholesterol | 166 mg |
| Sodium | 227 mg |