HOMEMADE PAPPARDELLE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h20m
Yield about 20 ounces pasta
Number Of Ingredients 5
Steps:
- Make the dough. Sift both flours together on a large work surface and make a well in the center. Place the eggs, olive oil and a pinch of salt in a bowl, then pour into the well; with a fork, break up the eggs, then gradually mix the wet ingredients into the flour mixture just until combined.
- Knead by hand. Gather the dough into 2 equal-size balls; flour the surface. To knead each piece, push the dough away from you with the heel of your hand, fold the dough over itself and turn it counterclockwise. Continue pushing, folding and turning until the dough is smooth and elastic, 4 to 5 minutes.
- Rest the dough. Pat each piece into a ball. Flatten slightly, wrap in plastic and refrigerate for at least 30 minutes or overnight. (You can freeze 1 ball for later, or roll out both and freeze the cut pasta.)
- Roll out the dough. Place the dough on a lightly floured surface and dust with flour. Starting in the middle, push away from you with a rolling pin, easing up on the pressure as you approach the edge. Continue rolling the dough into a sheet, turning occasionally, until you can see your fingers through the bottom. Let dry about 10 minutes.
- Cut the pappardelle. Dust the top of the sheet of dough with flour and loosely roll it into a cylinder. Using a sharp knife, cut into 3/4-inch-wide slices. Unwrap the noodles; dust with semolina and gently toss to separate. Place on a sheet pan and cover with a tea towel until ready to cook (or freeze in freezer bags for up to 2 months).
CHEF ANNE'S PAPPARDELLE
Provided by Anne Burrell
Categories main-dish
Time 1h35m
Yield serves 4 as a main course or 8 as a first course
Number Of Ingredients 4
Steps:
- Place the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and 1 to 2 tablespoons water.
- Using a fork, beat the eggs together with the olive oil, water (or more if needed) and salt. Using the fork, begin to incorporate the flour into the egg mixture, be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
- When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
- When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately, do not refrigerate.
- To roll the pasta: Cut off 1/3 of the pasta dough, reserve the rest and keep it covered.
- Squash the pasta with the heels of your hands to facilitate it going through the pasta roller. Dust with flour. Put the pasta through the roller set on number one. Roll the dough through 2 times, dusting it with flour if it feels sticky or tacky.
- Fold the pasta into thirds and put it through the machine on number one again.
- Change the setting on the pasta roller to number two and run the pasta through. Continue to roll the pasta through the machine, changing the setting each time to a larger number (this will make the opening on the pasta machine smaller). When you get to the desired thin-ness (I recommend number six), cut the pasta into 10-inch lengths. Flour the dough generously and stack them in a pile. Cover the stack with plastic or a clean tea towel and proceed rolling the rest of the pasta.
- When the pasta is all rolled, take 3 sheets of pasta and fold both ends of the pasta over each other until they meet in the middle.
- Using a sharp knife, cut the pasta rolls into 1-inch widths. Unroll the pasta "ribbons" and dust with semolina and reserve on sheet trays.
- When ready to use, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 2 to 3 minutes. Drain.
FRESH PAPPARDELLE
This pasta recipe is adapted from Jamie Oliver's cookbook "The Naked Chef Takes Off." (Hyperion, 2001).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 4
Number Of Ingredients 4
Steps:
- Combine flours and mound on a clean work surface, forming a well in the center. Add eggs and yolks to well; beat until smooth with a fork. Gradually work flour into eggs. Continue to stir with fork until all of the flour has been incorporated.
- Begin working dough with your hands to form a ball. Clean work surface of any loose bits of dough. Lightly flour surface; knead dough until smooth and elastic, about 10 minutes. Cover with plastic wrap, and let rest in refrigerator for at least 1 1/2 hours.
- Divide dough into 4 pieces. Working with one piece at a time and keeping remaining pieces covered, flatten dough into a disc narrower than pasta-machine opening. Lightly dust dough with flour, and roll through the widest setting. Fold dough in half crosswise; pass through machine again. Repeat 4 or 5 times, running it through remaining settings until it is about 1/16 inch thick.
- Cut pasta sheets to 12 inches long. Fold over twice, dusting both sides generously with semolina. Cut crosswise into 1-inch-wide slices. Gently shake pappardelle to separate lengths of pasta and remove excess flour. Pasta will keep fresh refrigerated for up to 12 hours.
More about "fresh pappardelle recipes"
FRESH PAPPARDELLE RECIPE - FOOD & WINE
Web Dec 6, 2013 1/2 teaspoon salt 3 large egg yolks 2 large eggs Semolina flour, for dusting Directions In a food processor, pulse the 00 flour with …
From foodandwine.com
Total Time 1 hr 30 mins
From foodandwine.com
Total Time 1 hr 30 mins
- In a food processor, pulse the 00 flour with the salt. In a medium bowl, whisk the egg yolks with the whole eggs and 2 tablespoons of water. Add the eggs to the flour and pulse until the dough just comes together. Transfer the dough to a lightly floured work surface and knead until smooth, about 5 minutes. Cover with plastic wrap and let stand at room temperature for 20 to 30 minutes.
- Divide the dough into 3 pieces and work with 1 piece at a time, keeping the rest covered. Press the dough to flatten it slightly. Using a pasta machine set at the widest setting, run the dough through successively narrower settings until you reach the thinnest one. Cut the pasta sheet into 10-inch lengths, lay them on a lightly floured work surface and generously dust with semolina. Repeat with the remaining dough.
- Fold the pasta sheets in half lengthwise, then, using a very sharp knife, cut them into scant 3/4-inch-wide ribbons. Transfer the pappardelle to a large baking sheet and dust with more semolina. Let the pappardelle stand at room temperature for 30 minutes before cooking in salted boiling water until al dente, 2 to 3 minutes.
AUTHENTIC HOMEMADE PAPPARDELLE PASTA RECIPE
Web Oct 18, 2021 Cut the pappardelle. Dust the top of the sheet of dough with semolina flour and loosely roll it into a cylinder. Using a sharp knife, cut …
From cucinabyelena.com
5/5 (15)Category SavoryCuisine ItalianTotal Time 1 hr
From cucinabyelena.com
5/5 (15)Category SavoryCuisine ItalianTotal Time 1 hr
10 BEST PAPPARDELLE PASTA RECIPES | YUMMLY
Web Apr 21, 2023 Pappardelle Pasta with Lemon Chicken Peanut Butter and Peppers basil, lemon, salt, Parmesan cheese, pappardelle pasta, ground pepper and 2 more Winter White Bean Kale Pappardelle Pasta …
From yummly.com
From yummly.com
19 BEST-EVER PAPPARDELLE PASTA RECIPES - DELALLO
Web 6. Pappardelle Pasta with Goat Cheese, Lemon and Asparagus. If you’re in a pasta night rut, this pappardelle recipe is the cure: creamy goat cheese, zingy lemon, crisp asparagus and fresh thyme. GET THE RECIPE. 7. …
From delallo.com
From delallo.com
PAPPARDELLE WITH ITALIAN SAUSAGE - SPEND WITH PENNIES
Web Instructions. Preheat oven to 450°F. Chop tomatoes, bell pepper, and onion into 1" pieces. Toss with garlic, olive oil, balsamic vinegar, and 1 teaspoon of Italian seasoning. Spread in a single layer on a foil-lined pan and roast …
From spendwithpennies.com
From spendwithpennies.com
BEST PAPPARDELLE BOLOGNESE RECIPE - HOW TO MAKE …
Web May 24, 2022 Directions Step 1 In a large pot over medium heat, heat oil. Add onion, carrots, and celery and cook until soft, 5 minutes. Season with salt and pepper. Add …
From delish.com
5/5 (2)Total Time 2 hrs 15 mins
From delish.com
5/5 (2)Total Time 2 hrs 15 mins
PAPPARDELLE RECIPES | COOKING LIGHT
Web Feb 7, 2013 Homemade Pappardelle Pasta with Mushrooms, Green Peas, and Asparagus This homemade pasta dish was created by Chris Hastings, renowned chef at Hot and …
From cookinglight.com
Estimated Reading Time 3 mins
From cookinglight.com
Estimated Reading Time 3 mins
HOMEMADE PAPPARDELLE - 101 COOKBOOKS
Web Jan 20, 2023 Pappardelle Dough: 3 1/4 cups / 400 g "00" flour or unbleached all-purpose flour 4 eggs / 200g eggs 1/4 teaspoon fine grain sea salt 1 tablespoon extra-virgin olive …
From 101cookbooks.com
From 101cookbooks.com
CREAMY GOAT CHEESE PAPPARDELLE - ALL-CLAD.COM
Web Apr 24, 2023 Ingredients. 1 yellow onion chopped; 1 small fennel bulb, sliced thin reserve some frond for garnish; 1 Fresno Chile sliced; 4 cloves of garlic, sliced thin
From all-clad.com
From all-clad.com
HOW TO MAKE PERFECT PAPPARDELLE PASTA AT HOME
Web Jan 9, 2022 With the fold facing you, cut across into 1- 1 1/2-inch (2.5-3.8 cm) wide sections. Step #4: Separate the Sections Unfold the pasta sections and separate into …
From theclevercarrot.com
From theclevercarrot.com
RECIPE: FRESH PAPPARDELLE WITH ROASTED TOMATO SAUCE
Web May 3, 2022 Assemble the pasta: Bring a large pot of water to a boil, then season with salt. Cook the pasta until al dente, 3 to 4 minutes. Drain the pasta, reserving ¼ cup of the …
From tastingtable.com
From tastingtable.com
HOW TO MAKE FRESH HOMEMADE PASTA - HOUSE OF NASH EATS
Web Apr 19, 2023 Use fresh eggs. Because fresh pasta uses so few ingredients, you will definitely notice a difference in the quality of the ingredients you use. Fresh, whole eggs …
From houseofnasheats.com
From houseofnasheats.com
20 BEST PAPPARDELLE PASTA RECIPES - INSANELY GOOD
Web Jun 1, 2022 Best Recipes with Pappardelle Pasta 1. Pappardelle Pasta with Portobello Mushroom Ragu Ragu typically has a meat-based sauce, but this one is entirely …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
PAPPARDELLE RECIPES | BBC GOOD FOOD
Web This seasonal sorrel and pappardelle pasta dish is simple and uses just a handful of ingredients. It's ready in 20 minutes and makes a fresh veggie main Braised rabbit …
From bbcgoodfood.com
From bbcgoodfood.com
30 BEST PAPPARDELLE PASTA RECIPES - TABLE FOR SEVEN
Web Jan 30, 2023 4. Braised Pork Ragu Pappardelle. Pappardelle with braised pork ragu and a recipe for the sauce. Pappardelle topped with a tomato and pork braising sauce and …
From ourtableforseven.com
From ourtableforseven.com
13 PAPPARDELLE RECIPES | OLIVEMAGAZINE
Web Jan 22, 2021 Beef stroganoff with pappardelle. Stroganoff is often served with rice, but we think pappardelle works equally well with this thick creamy sauce . Try our speedy …
From olivemagazine.com
From olivemagazine.com
PAPPARDELLE NOODLES - FOOD & WINE
Web Feb 5, 2023 In a food processor, combine the flour and semolina and pulse several times. In a measuring cup, mix the whole eggs and egg yolks. With the machine on, pour in the …
From foodandwine.com
From foodandwine.com
OUR BEST PAPPARDELLE RECIPES | MYRECIPES
Web Sep 15, 2022 Shake up spaghetti night and try one of these decadent pappardelle pasta recipes, including Pappardelle With Mushrooms (right), Creamy Lobster Pappardelle, …
From myrecipes.com
From myrecipes.com
PAPPARDELLE PASTA WITH SEAFOOD SAUCE RECIPE | A SPICY PERSPECTIVE
Web May 12, 2021 Once the water is boiling, drop the pappardelle noodles into the water and stir. Boil the pasta 3-4 minutes, until mostly cooked through, but still firm. Meanwhile, to …
From aspicyperspective.com
From aspicyperspective.com
23 DELICIOUS PAPPARDELLE PASTA RECIPES - WHIMSY & SPICE
Web Here we’ve found 23 of the most delicious pappardelle pasta recipes for you to try. 1. Beef Bolognese With Pappardelle Pasta. Why not spice up pasta night by getting rid of the …
From whimsyandspice.com
From whimsyandspice.com
You'll also love