FRESH PAPPARDELLE
The flat egg noodles known as pappardelle are like a wider fettuccine. The ribbony pasta is the perfect canvas for a homemade sauce like Grandma's Bolognese.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Time 2h
Number Of Ingredients 5
Steps:
- Whisk together both flours and 1 teaspoon salt in a large bowl. Make a well in center; add eggs and 2 tablespoons oil. Using a fork, work flour mixture into wet ingredients, slowly incorporating all flour in bowl to form a sticky dough. Transfer to a lightly floured work surface and knead dough until all bits are incorporated. Continue kneading until very smooth and no longer sticky, adding additional 00 flour as necessary, about 5 minutes. Place an overturned bowl over dough and let stand 1 hour (or wrap in plastic and refrigerate up to overnight; let stand at room temperature 1 hour before using).
- Dust work surface with semolina. Cut dough into 16 pieces. Working with one piece at a time, and keeping the rest covered with plastic wrap, flatten into an oblong shape. Very lightly dust with 00 flour; pass through a pasta machine at its widest setting. Fold in half, rotate 90 degrees, and pass through two more times on same setting to smooth dough and increase elasticity. Adjust machine to next setting and pass pasta dough through twice more, gently supporting it with the palm of your hand as it emerges. Continue to pass through ever-finer settings, once each, ending at second or third to last; dough should be very thin, and you should be able to see the outline of your hand through it, but it should not be translucent. Lay dough flat on an 00 flour-dusted surface, or drape over a pasta rack or backs of chairs, until just tacky, 10 to 15 minutes. Repeat with remaining dough.
- Fold pasta into quarters; cut into 3/4-inch-wide strips. Unfold and drape over rack until almost dry, about 20 minutes. (If not cooking immediately, you can gather several strands and form into a nest shape. Place pasta on a semolina-dusted baking sheet and let dry 24 hours. Store in an airtight container up to 2 weeks.)
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Aamir Baba
ab@hotmail.comNot bad.
Raymond elohkwame
raymond.elohkwame80@gmail.comOkay.
SM Samir Gamer
s_sm70@yahoo.comMeh.
NOOB YT
noob-y34@hotmail.co.ukBland.
Richard Jennings
richard-jennings73@hotmail.co.ukNot as good as I expected.
Olivia Wambule
o-w31@yahoo.comA bit too time-consuming.
Lorene Sims
s@gmail.comPerfect for a special occasion.
Farooq Farhan
farhan-farooq@hotmail.co.ukSo easy to make!
Lucy Okorie
lucy_o@hotmail.comWill definitely make again.
Prabhat Chaudhary
c@yahoo.comDelicious!
Zuwel Ahmed
ahmed-z@hotmail.comThis is a great base recipe for fresh pappardelle. I've made it several times now, and I always add different ingredients to the sauce to change it up. It's a really versatile dish.
Anna Collins
a_c67@hotmail.comThis recipe was okay, but I've had better. The pasta was a little too firm for my taste, and the sauce was a bit too salty. I might try making it again with some adjustments.
Syed Ashahidali
asyed7@aol.comI was really excited to try this recipe, but I was disappointed with the results. The pasta was too thick and chewy, and the sauce was bland. I think I'll stick to my old pappardelle recipe.
Mary Gesicho
m-g1@hotmail.comThis is a great recipe for a special occasion meal. The fresh pappardelle is impressive, and the sauce is delicious. I would recommend using high-quality ingredients to really make this dish shine.
Boyd Keelin
boyd-k@gmail.comI love this recipe! The fresh pappardelle is so light and airy, and the sauce is rich and flavorful. I've made this dish several times now, and it's always a hit with my family and friends.
media jagot
mj@hotmail.comThis recipe was a bit more time-consuming than I expected, but it was totally worth it. The fresh pappardelle was so much better than store-bought pasta, and the sauce was incredibly flavorful. I will definitely be making this recipe again for specia
AKIF AMIR
akif_a20@gmail.comI've tried a lot of fresh pappardelle recipes, but this one is by far the best. The dough was so easy to work with, and the pasta cooked perfectly. The sauce was also amazing, with the perfect balance of flavors. I'll definitely be making this recipe
Defang Blessed
b@gmail.comThis fresh pappardelle recipe was absolutely delicious! The pasta was incredibly light and springy, and the sauce was flavorful and creamy. I especially loved the addition of the fresh herbs, which really brightened up the dish. I would definitely re