Homemade Pappardelle Recipe – Easy Step-by-Step Guide

The fanatical devotees of Italian food rely on all-natural Vienna flour for their wheat and water and, by using the traditional rolling method, produce “Pappardelle” in Napoli Fashion. In the list of traditional Italian dishes that can keep one “feeling full for lunch and dinner” would be Pappardelle pasta, which is quite heavy thanks to its quality. It is likely to be accustomed to common food preparations to the following extent: al dente pasta, slow-cooked meat casserole, and Sunday roast chicken.

What is Pappardelle ?

Pappardelle is a more comprehensive, thicker type of pasta used to soak up the sauce. Watch out how they gobble it up alone, and you may catch them! In the first instance, this pasta is in Tuscany. Still, it is also generally found in restaurants and supermarkets nationwide. Among the several types of pasta dough, the first one you trade for a lovely lunch is tagliatelle.

Why Make Pappardelle Pasta at Home?

Purchasing pasta from the nearby store is easy, but the crispness and flavor of homemade Pappardelle are equivalent.

The soft, wide pappardelle noodles use a chewy al dente texture that can become the bottle of the vehicles’ flavors. Besides, the very fact of pasta crafting from the very beginning provides the opportunity for a full product of a top-level, thus being preservative-free. This is how you make food with a pure and initial taste, which is undoubtedly lovely.

Ingredients

Assemble the homemade Pappardelle from simple materials that may already be lying in your pantry. The difficulty of the plan does not rest on evacuating harmful gases or bringing medical attention to the target but on the fact that merely some of the most convenient everyday items are needed for these foods. The following list can guide you on what you need to buy:

• 200g 00 flour (this finely ground flour is commonly used in Italian pasta making)
• 100g semolina flour (this adds a firmer texture to the noodles)
• Three large eggs (at room temperature)
• A pinch of salt
• A drizzle of extra virgin olive oil

Step-by-Step Pappardelle Pasta Recipe

First, your ingredients are prepared for the dough making step and the assembly of the noodles. This step is easy to follow and suitable for beginners.

• Mix the Flour and Eggs

Begin by putting 200 grams of 00 flour and 100 grams of semolina flour in a large bowl together. Stir them, then carve out a well at the center. Bite-size the big three eggs and include a pinch of salt. In addition, mix with some extra virgin olive oil to give the dough the plebian-like quality of plastic. It’s elastic and tastes like oils.

• Knead the Dough

Slowly add the eggs to the flour, extracting from the edges of the well. When a dough starts to form, use your hands to knead it. Kneading the dough is the most critical aspect of making the pasta because you get the elasticity with the gluten. Around 10 minutes of putting in and out of your hands should result in a smooth and elastic texture.

If the mixture is watery, combine a bit of flour. If it is dry, sprinkle in some water. Each time the dough becomes more flexible, you can sprinkle in more to adjust it to the right consistency. When the dough is even and stiff, it is favorable to cover it with plastic wrap and let it relax for 30 minutes. This part is essential as the gluten is relaxed, making rolling out the dough easier.

• Roll Out the Dough

After resting, split the dough into manageable sections, usually four. Spread the dough out by gently rolling it out on a well-floured surface. It would help if you rolled it out nicely, maintaining a maximum thickness of 1-3mm. If you use a pasta machine, it will help you make the sheets of dough even; nonetheless, making it with a rolling pin will do the job rightly.

• Cut the Pappardelle Noodles

Should you get your hands on thinly rolled dough, it’s time to slice your dozens of fresh Pappardelle noodles. Pappardelle is a wide pasta type about 2-3 cm broad, so getting big strips out of the dough is unconditional. A sharp knife will suffice to slice them long and proportionally. To begin with, cut the strips that have sizes from 2-3 cm. If you wish to make your pasta look more traditional/kind of aged, simply use imprecise lines. Some irregular, hand-made surfaces actually contribute to the lovely look!

• Cook the Pappardelle

Now that you’ve got the pasta, it’s time to cook it. Put salt in a large pot and bring water to a boiling temperature. usually only needs less than 5 minutes to cook, sometimes just 2-3 minutes. Once it starts to float, it is time to drain it. Bear in mind that overcooking the pasta can result in using it, which is dead food. Fresh pasta quickly turns into a paste if it stays in boiling water for too long.

• Toss with Your Favorite Sauce

The fun hooter begins: saucing our noodles! Pappardelle is the proper pasta style for thick, rich sauces covering the greater surface area. Some typical picks encompass:

• Wild Boar Ragù is a traditional Tuscan dish with a rich and spiced meat sauce, which also fits well with Pappardelle.
• Creamy Mushroom Sauce: A vegetarian option that’s earthy and rich.
• Butter and Sage: This dish is elegant but also straightforward. Melt butter slightly brown and add fresh sage leaves. Next, combine the pasta with the sauce.

However, you can always use olive oil and cheese and finish with black pepper.

Pappardelle Pasta: A Versatile Noodle for Any Occasion

The pappardelle pasta is so flexible, and that’s its beauty. Therefore, these oversized pasta pieces can answer whether you’re slotting a weeknight meal or preparing a showstopper for a dinner party. Since Pappardelle noodles are thick, they are easy to manipulate. In other words, one dish can be dressed up or down with light or heavy sauces, a recipe that can accommodate them all. Let your imagination soar and explore the many possibilities of Pappardelle!

Storage and Freezing Tips

If you are making Pappardelle in advance or have leftover noodles, storing them in the fridge or freezing them is a convenient way to store them for future use.

• Storing: If you plan to make your pasta shortly after cutting the Pappardelle noodles, sprinkle some extra flour on the whole batch and then preserve it in a sealed container in the fridge. It can last up to one day.
• Freezing: Separate the pasta before freezing it. Then, place the pieces on a baking sheet and freeze them in a single layer. Afterward, move the Pappardelle into a plastic bag and store it in the freezer for up to two months. When you are ready to cook, drop the frozen pasta into boiling water—you don’t have to thaw them first.

Final Thoughts:

We had a great time making this homemade pappardelle, and we hope you did too! It’s incredible how simple ingredients can become so delicious. If you’re in the mood to keep the pasta vibe going, why not try our Capellini Recipe next? It’s lighter and perfect for those delicate sauces. Let’s keep bringing those authentic Italian flavors home!