Servings: 2
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!
Video
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