pappardelle recipe

Begin this recipe at least 3 hours ahead.

Pappardelle with slow braised pork and fennel recipe

(60 milliliters) extra virgin olive oil

garlic, bruised

pork neck,

brown onion, chopped

carrot, chopped

celery stick, chopped

fennel seeds

fennel bulb, thinly sliced, reserving fronds

tsp finely chopped rosemary

red wine

can chopped tomatoes

(750 milliliters) beef or chicken stock

bay leaves

pappardelle

Pappardelle originally come from Toscana, a region known for rich, intense – and generally meaty – sauces. This pasta’s Tuscan origins date back to the 14th century. However, due to their extensive popularity, today pappardelle can be found throughout all regions of Italy. Pappardelle dishes are generally served in the winter months, due to the decadent nature of these strands and the rich sauces they are usually paired with. The word pappardelle comes from the verb pappare, meaning “to gobble up”. We guarantee once you've had the first bite of your incredible handmade pappardelle, you will truly understand the origins of their name.

How to Make Fresh Pappardelle Pasta

‘00’ Flour (plus more for work surface)

eggs

The first step to making pappardelle pasta, like many Italian pasta shapes, starts with a traditional egg-based pasta dough. Never made pasta dough before? No problem. Simply follow our Definitive Guide to Making Homemade Pasta which has simple step-by-step instructions on the whole process. 

As you now have sheets of rolled-out pasta dough, called sfoglia, you are ready to cut your pappardelle. First, ensure that your sfoglia is homogenous, with a thickness of about 1-2mm. 

To make sure your pasta does not dry out before you have the chance to cut it into the pappardelle ribbons, cover any sheets not being worked with a clean cloth. 

Choose one of the sheets of dough and place it on a clean and lightly floured cutting board or work surface. 

If you are using a rolling pin cutter designed for pappardelle (with ridges about 10-15mm apart), simply cut the dough into strips, trimming uneven edges if necessary. 

Alternatively, if using a knife, sprinkle enough flour to prevent the dough from sticking to itself and roll the dough carefully. Trim the end edges of your roll to be even, then cut into strips with a width of 10-15mm.

Gently lift the pasta strips in the air and place them carefully onto a dishtowel, make sure they are separated.

Repeat with the remaining sheets of dough.

At this point, you know how to make pappardelle and are ready to cook your pasta. If you find you've made too much, you can keep your pasta in the fridge for 1 - 2 days or freeze for up to a month. If freezing, seperate each sheet of pasta and lay flat on a tray lined with parchment. Once frozen, transfer the pasta to a container or bag and enjoy it at a later date.

As fresh pappardelle only takes 3 - 4 minutes to cook, be sure that your sauce is ready, as cooked pasta is best eaten immediately.

Bring a large pot of water to a boil. Once boiling, add a generous amount of salt.

Add pasta and cook for 3-4 minutes, or until al dente. To ensure this is the case, make sure you taste a strand of pappardelle. Strain the pasta and mix with your sauce. Top with shaved Parmigiano Reggiano. Buon appetito!

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How to Make Fresh Pappardelle Pasta

Top 2 pappardelle recipe recipes from across the web

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Pappardelle with slow braised pork ...

How to Make Fresh Pappardelle Pasta

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