pappardelle pasta

The classic combination of cauliflower and cheese gets a bit of a gourmet upgrade.

Creamy cauliflower and blue cheese pappardelle

tbs olive oil, plus extra to drizzle

red onion,

garlic cloves, crushed

(60 grams) chopped hazelnuts

dried pappardelle pasta

thickened cream

gorgonzola dolce, crumbled

Finely grated zest of ½ a lemon

baby rocket

black pepper,

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5348771529001-5977447755001

With just 2 ingredients, flour and eggs, use this pasta dough recipe to make make any fresh pasta shape you like; pappardelle, fettuccini, ravioli and more. It's an all purpose dough.
For timing, the process is broken up into 3 parts: making the dough, rolling the dough into pasta sheets, and cutting the pasta into noodles. Tips shared below for using a Kitchen Aid Stand Mixer, food processor and doing it by hand.

How to Make Perfect Pappardelle Pasta 

300 g Tipo 00 Flour*

eggs*

Olive oil

Semolina flour, for dusting

Kitchen Aid Stand Mixer (w/ pasta roller attachment)

Pasta Machine

Rolling pin

Add the flour to a large bowl. Make a well in the center; add the eggs and yolk.

Whisk together with a fork, and then combine with the flour. When the texture becomes stiff, finish by hand to form a rough dough. If dry bits of flour remain after a few minutes of mixing (be patient, it’s a dry dough) add a few drops of water or olive oil to bring the dough together. 

Form the dough into a ball, cover with an upturned bowl or with plastic wrap, and let rest at room temperature for 10-15 minutes- it will be easier to knead.

Knead the dough for 5-7 minutes. Do this by folding the dough over itself, pushing it forward with the heel of your hand, turning slightly as you go. I literally rock the dough back and forth (watch the video). The texture will be very stiff at first- it’s not bread dough. But rest assured, by the 2 minute mark it will start to soften. Keep kneading until the dough is soft, malleable and has a talcum-like finish. It should &#8220;bounce back&#8221; slowly when poked.

Form the dough into a ball, cover tightly with plastic wrap, and rest at room temperature for 30 minutes.

Step #1: Make The Dough

Dust your work surface with semolina flour. Cut the pasta dough into 4 pieces. Working with one piece at a time, flatten the dough into a 6-8inch oval patty. Keep the remaining doughs covered in wrap otherwise they will dry out. 

If using a KitchenAid stand mixer, set the pasta roller to #1 which is the lowest/widest setting. With the machine running, send the dough through the roller. Now, send it through again (so, 2x total). Note: if using a hand crank pasta machine instead, refer to the manufacture&#8217;s specific instructions for rolling the dough (the settings might differ but the rolling process is the same). You can also use a rolling pin to roll the dough as thin as you can, about 1/16 inch (1-2 mm).

Continue to roll the dough through settings #2-4, (2x) on each setting. Do not pull on the sheet as it comes through the roller; just guide it along gently. If at any point the dough becomes sticky, dust with semolina flour. I keep my work surface dusted with semolina at all times. This way I can coat both sides of my pasta sheet easily and quickly while I work.

Your pasta sheet is ready when it’s beautifully thin and somewhat translucent (you should be able to see your hand underneath). Don’t worry if the ends are not perfectly straight; you can always trim them with a knife.

To finish, dust the pasta sheet generously with semolina, fold it in half, and place onto your floured sheet pan. Cover with a kitchen towel. Repeat the rolling process for the remaining 3 doughs.

Step #2: Roll The Dough Into Pasta Sheets

Before cutting, I like to dry my pasta sheets ever so slightly. This firms up the final texture giving the strands a more “leathery” finish, rather than a soft and doughy feel (this will prevent the pasta from sticking together later on). 

To Semi-Dry: drape the pasta sheets over the back of a chair for about 10-15 minutes or so. Keep your eye on the time; you don’t want the sheets to dry out completely. You will be able to feel the difference.

To Cut: take a pasta sheet and cut it in half. Trim the ends, if you like. Run the sheet through your desired pasta cutter attachment to create strands. Alternatively, cut the dough by hand.

Step #3: Cut Pappardelle Pasta 

Lovely! Exactly the way my mother taught me to make the noodles for our chicken noodle soup - the only difference is we make the noodles thicker so they will soak up the broth the first day. Then we eat it the second day. Absolutely delicious! After you make your own pasta/noodles, you'll never want to eat store-bought. I remember the first time I had store bought noodles (I was a teenager and was having dinner at a friend's home). The noodles felt like they were just slithering down my throat with no flavor. I told my mother later that I felt so sorry for them, eating food that tasted so bad - and they didn't know any better because they'd never had homemade noodles.

https://www.youtube.com/watch?v=n9POQ2ymZVM

Learn how to make fresh pappardelle pasta at home, using the hand cut method (no machine required). All you need is 1 minute or less! 

Full recipe here: https://bit.ly/3OlT0JX

Timestamps:
0:00- How to Make Pappardelle Pasta
0:10- Fold Pasta Sheet
0:20- Fold Pasta Sheet (again)
0:27- Cut into Sections
0:35- Separate Pasta into Ribbons
0:50- Gather into a Nest

How to Make Pappardelle Pasta (hand cut)

Learn how to make homemade pappardelle pasta at home! This simple traditional egg pasta dough recipe made with all-purpose flour, semolina, and eggs. Make a traditional version or use homemade beet puree to give it a beautiful pink hue.

Homemade Pappardelle Pasta Recipe

(70 g) unbleached all-purpose flour

(85 g) semolina flour

Diamond Crystal kosher salt

egg, egg

(100 g) unbleached all-purpose flour

beet puree (see notes for directions)

If you are preparing both pasta doughs (for a dual-color effect once cooked), prepare each dough, one at a time, according to the instructions below. If you prefer to make one pound of just one type of dough, double the recipe quantities for that dough and proceed as follows – but portion the kneaded dough into four pieces for rolling, instead of just two.

Prepare the pasta dough: In a small bowl, whisk together the all-purpose flour, semolina, and salt. Place the dry ingredients in a pile on a clean countertop and create a well in the center with your hands. Make sure the sides of the well are deep enough to hold the wet ingredients.

Add the eggs (and beet puree, if preparing the beet pappardelle). Using a fork, whisk the eggs together. Continue to whisking the eggs, slowly adding the flour mixture from sides of the well into the egg mixture. Keep working until the dough is shaggy and just beginning to come together, and the egg mixture is no longer runny.

Using floured hands (or a bench scraper), continue to incorporate any remaining dry ingredients into the dough until it comes together. Knead the dough, dusting it with all-purpose flour as necessary to keep it from sticking to the countertop, for 10 minutes until it is smooth and very elastic. It should be slightly tacky, but not sticky. Divide the dough in half, flatten into a thick disk using your palm, and wrap each portion tightly in plastic wrap. Allow the dough to rest at room temperature for 30 minutes or up to 1 hour.

Roll the Pasta Dough: Line a sheet pan with parchment paper (or dust lightly with semolina flour) and set aside. Working with one portion of dough at a time, unwrap the dough from the plastic wrap and lightly dust with flour (as it rests, it will absorb the flour and become more tacky). Flatten the dough into an oval that is no more than ½-inch thick. Gently feed the dough (at the largest-width setting) through an electric or manual pasta machine. Repeat four more times, dusting the dough lightly with flour if it is sticking.

Continue to roll the pasta dough through the machine, adjusting the knob by one turn – slowly narrowing the opening with each turn –  until you reach setting “4” on your pasta machine (or to your desired thickness). Cut the sheet of pasta in half. At this point, you can trim and discard any scraggly ends or sides. Place the sheets on the parchment-lined baking sheet and allow to dry for about 5 minutes before cutting. Lightly dust the top of the pasta sheet with flour and fold in half. Dust lightly and fold in half once more. Using a large chef’s knife, cut the pasta lengthwise into ½-inch wide strips. Don’t worry if they are not perfect. Dust with noodles with semolina and gently transfer them to the parchment lined sheet pan (I like to gather them in several small loose nests to make it easy to add them to the past water) until ready to cook. Repeat this process with the remaining portions of pasta dough.

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pappardelle pasta, and stir to prevent any sticking. Cook the pasta, stirring occasionally, until until al-dente (*depending on the thickness of your pasta, the time will vary but it should only take about 2 to 3 minutes at most). Drain and serve pasta as desired.

It doesn't get much better than this mix of fresh herbs, lemon and garlic with these pappardelle egg noodles. This is a fast and easy pasta recipe.

Fresh Herb Pappardelle Pasta Recipe

olive oil

garlic (thinly sliced)

salt

black pepper

red pepper flakes

Parmesan cheese

lemon

parsley

chives

basil leaves (larger leaves torn)

Cook the pasta until al dente in a large pot of salted boiling water according to package instructions. Save 1/2 cup pasta cooking water before draining it in a colander.

Heat the oil over medium low heat in a dutch oven. Gently fry the garlic until it is light golden brown, about 2-3 minutes.

Add the salt, pepper and red pepper flakes.

Stir in the pasta, coating it in the oil and garlic.

Stir in the lemon juice and zest and reserved pasta water.

Fold in the Parmesan cheese.

Stir in the parsley, chives and basil leaves.

Divide into bowls and top with additional Parmesan before serving.

https://content.jwplatform.com/videos/6gCEYn24.mp4

With garlic, lemon and a mix of fresh herbs, you need to add this pappardelle pasta recipe to your list of easy pastas. It has just 11 ingredients and 3 of those are herbs including parsley, basil and chives. And before you ask, you absolutely can customize this combination depending on what you have in your kitchen. You also can add other ingredients like roasted tomatoes or sautéed mushrooms.
Music: Last Summer by @iksonmusic

Fresh Herb Pappardelle Pasta

A recipe for Braised Pork Ragu Pappardelle pasta. Juicy braised pork with tomato with pappardelle. Freeze this sauce for a quick weeknight dinner!

Braised Pork Ragu Pappardelle

vegetable

pork shoulder, fat

½ yellow onion, diced

carrots,

celery stalks,

garlic cloves,

thyme leaves

sage leaves

rosemary

tomato paste

dry red wine

(28 ounce) can whole tomatoes

salt and pepper

dry pappardelle

Preheat oven to 325˚F.

Place a Dutch oven over medium-high heat. Cut pork shoulder into four equal pieces and season all over with salt and pepper. Pour 1 tablespoon oil into Dutch oven and sear pork for 3 to 4 minutes on each side. Remove pork from pan and set aside.

Drain all fat from pot and add remaining oil. Add onion, carrot and celery and sauté for 4 to 5 minutes or until the onions begin to sweat and become slightly translucent. Add garlic and season with salt and pepper. Stir together.

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The most viewed pappardelle pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine