authentic pasta

Pappardelle Pasta

Free range eggs (Room temperature)

Tipo 00 (14.10 ounces. or plain/all-purpose flour)

Homemade pappardelle pasta dough starts with good quality flour. Measure up to 100g/3.5oz per person and include one egg each.

Create a mound of flour on your bench, adding some extra to the side to use while you knead.

Then, make a well in the middle, and crack the eggs into it, before whisking together using a fork or mixing with your hands.

Slowly drop in the flour from the sides of the well, mixing it through and being careful not to let any of the egg escape.

Once the egg is mixed in with the flour, you can use a fork to drag any excess from your board back into the dough before starting to mix it together with your hands.

Press down and forward with the palm of your hands, then fold back in and repeat.

If you find the pappardelle pasta dough is too dry, wet your hands with some water and then continue to knead – don’t add water to the dough itself, it shouldn’t need it! If the dough is too wet, gradually add flour and keep mixing.

Knead the egg pasta dough for around 10 minutes or until it smooths out and softens in consistency.

Create a ball with your homemade pappardelle pasta dough and cover it tightly with cling wrap or a bowl then leave to rest for 10-20 minutes.

After your pasta dough has rested, check that it is soft and smooth then cut a nice thick piece, sprinkle flour on the top and bottom and press down with your fingers slightly flattening it.

How to roll out the pappardelle pasta:

Cut a small piece of dough (less than a third of the ball) and flatten it slightly with your hands then make sure to sprinkle flower on both the top and bottom.

Sprinkle flour on top of the pasta machine (where you will feed the dough through) and twist the dial to the widest setting.

Take the dough through the machine, then fold it in half, turn it on its side and take it through the same setting again. Repeat this 3 x times.

Then change the setting to the next one up, feeding the pasta sheet through every time, up to (and including) the sixth setting. (My pasta machine goes from 1-7, so I stop at 6. If yours only goes to 5, stop at 4)

Once you have a beautiful sheet of pasta, sprinkle flour on your board, place the sheet on top then cover both sides with another sprinkle of flour!

Now, fold the pasta sheet in half, then again and repeat 2 x more times.

Using a sharp knife or pastry cutter, slice strands approx. 2-3cm apart, then unravel them to reveal your beautiful pappardelle pasta!

Once you have made the pasta, wrap a few of the strands around your fingers, creating nests and leave to rest on a tray lined with baking paper.

Sprinkle with flour and leave until you are ready to cook OR put the tray in the freezer until the pasta is frozen, then transfer into zip lock bags or air-tight containers.

E ora si mangia, Vincenzo’s Plate….Enjoy!

This authentic Spaghetti alla Nerano is made with a simple, creamy zucchini sauce and cheese.

Spaghetti alla Nerano

6.5 oz spaghetti

zucchini (tiny sliced)

Provolone del Monaco cheese

Parmigiano Reggiano cheese (grated)

Basil

garlic (slightly smashed and with the skin on)

Extra virgin olive oil (as needed)

Salt & pepper (as needed)

Place a large pot with water over medium-high heat. While waiting for the water to boil proceed with the recipe.

Heat a good amount of olive oil in a pan over medium heat and fry the zucchini until slightly brown.

Place zucchini on a plate lined with paper towels to remove excess oil.

Once the zucchini are all fried sprinkle with a pinch of salt and a few hand-torn basil leaves.

Add salt to the pot with water and cook the spaghetti until very al dente.

While the pasta is cooking, heat 1 tablespoon of extra virgin olive oil in a sauté pan over medium-high heat.

Stir the garlic until fragrant, then remove it from the pan.

Add the fried zucchini to the pan, reserving some for garnish.

Pour a ladleful of the cooking water and cook for about one minute.

Drain and add the pasta to the pan, then add the provolone and about 3 tablespoons of Parmigiano cheese.

Pour in another ladleful of the cooking water, and more hand-torn basil. Then turn off the heat.

Stir vigorously for one minute or until the cheese has melted and turned into a creamy sauce that coats perfectly the pasta.

Place spaghetti on a serving plate. Garnish with the zucchini you reserved before, freshly cracked pepper, and more Parmigiano cheese.

Italian cuisine, renowned for its simplicity and deep-rooted traditions, has given the world a culinary masterpiece, homemade Italian pasta! 

Authentic Homemade Pasta

all purpose flour (300 grams)

00 flour (300 grams)

eggs (room temperature)

salt

olive oil

On a flat surface place the flour and make a well in the middle, add the eggs and gently start to combine the the two, add a drizzle of olive oil and the salt, continue to bring the ingredients together and knead to form a smooth and elastic dough.

Cover the dough with a clean cloth and let rest. This step is extremely important as it allows the gluten to relax, the flavors to blend together for the dough to achieve the perfect texture. After resting, the dough is then sliced and gently flattened with the palm of your hand.

Then roll the dough out into thin sheets, be sure to keep the dough well floured to avoid it sticking, either with a machine or by hand, or shaped into a variety of forms. We decided to use the machine again to cut into fettucine, then place the pasta on a floured flat surface, be sure to lightly dust the pasta again with four to keep it from sticking.

In a large pot of boiling salted water, (adding a drizzle of olive oil), cook the fettuccine until al dente, drain and toss with your choice of sauce and serve with a sprinkle of parmesan cheese if desired.

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Top 3 authentic pasta recipes from across the web

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Pappardelle Pasta

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Authentic Homemade Pasta

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