pappardelle pasta recipe

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

pappardelle pasta

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

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Top 2 pappardelle pasta recipe recipes from across the web

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Homemade Pappardelle Pasta Recipe

Fresh Herb Pappardelle Pasta Recipe

The most viewed pappardelle pasta recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine