Pappardelle is a timeless treasure, originating in the 14th century from the delectable egg pasta enjoyed by Tuscans
Derived from the Italian word “pappare,” meaning to gobble, the name “Pappardelle” embodies the joy of savoring every bite. With its 2-3 cm width, this egg noodle serves as a canvas for a myriad of sauces. This spreads the rich flavors of Italy across your palate. Making egg pasta is a simple yet rewarding process. Unbelievably it only requires only 2 eggs and one yolk per cup of flour, compared to the usual 2 eggs per cup for regular pasta. With just 4 ingredients – eggs, flour, olive oil, salt, and semolina flour for dusting. You can bring the essence of Italy into your kitchen.
When my Nonna told me we were making Pappardelle, I knew we were creating something special. We usually paired it with a special sauce like Roasted Pomodoro or Vodka sauce. Generally, on Sundays, we gathered 4 generations at her house. Therefore we were amazed at what came out of her tiny kitchen. Pappardelle was always a special part of her Sunday dinners.
I still carry on the tradition and make it for my family on special occasions. When my children were small, it was a family event. My wife and I would let my daughters roll out the pasta. It was perfect, they felt included in creating the Sunday feast. Additionally this is a tradition they can carry on with their families in the future. That would create over four generations of pasta makers.
I still carry on the tradition and make it for my family on special occasions. When my children were small, it was a family event. My wife and I would let my daughters roll out the pasta. They felt included in creating the Sunday feast. This is a tradition they can carry on with their families in the future. That would create over four generations of pasta makers.
You can pair this special pasta with Cacio e pepe “Cheese and Pepper” or Aglio e Olio “Garlic and oil”. The 2-3 cm wide ribbons of pasta create a large substantial surface for the cheese or the ingredients in your dish to cling to. Additionally It is also tasty with beef dishes like short ribs with mushroom cream sauce or Basil cream sauce with shellfish.
Ingredients
- 2 Eggs
- 1 tbsp Olive Oil Extra Virgin
- 1 Egg Yolk
- 1 Cup Wheat or All purpose Flour
- 1 tbsp Salt
Instructions
- Start by sifting one cup of flour onto a large flat surface, creating a pile with a crater in the center. Then, in the crater, add 2 eggs and one egg yolk. Drizzle a tablespoon of olive oil and a large pinch of salt on top of the eggs.Use a fork or narrow whisk to whisk the eggs while incorporating the flour into the eggs until a manageable ball of dough is formed. Then, knead the dough for about 5-10 minutes until it recoils when you depress your finger at the top. This step is important to ensure there are no air bubbles in the dough.
- Dust your surface with semolina flour and roll out the dough with a wooden roller, repeatedly dusting and rolling until a flat 1-2 mm sheet is formed. You can use a pasta machine, but my Nonna and I preferred a hand roller.Cut the dough into a rectangle and fold as shown in my video. Then, cut the dough into 2-3-centimeter-wide strips and hang them on a drying rack or lay them on dishcloths. Some prefer to let the pasta dry completely before cooking, but it's not necessary.
- To cook, immerse the Pappardelle in a gently boiling pot of water with oil and salt. Gently stir the pasta through the oil to coat the pasta to keep it from sticking to itself (see video).To cook, immerse the Pappardelle in gently boiling water with oil and salt. Gently stir the pasta through the oil to coat it and prevent it from sticking. After 4-5 minutes, your Pappardelle should be ready to be added to your favorite sauce in a medium-sized saucepan.
- Add a little pasta water to the sauce and cook until the sauce thickens from the pasta water, and the pasta absorbs the flavors of the sauce. The wide surface of the Pappardelle allows the cheese (Alfredo or Cacio e Pepe) or meat (Bolognese) to cling to it when plating your dish. Garnish with basil or chopped parsley and MANGIAMO!
