Pappardelle Pasta

If someone had told me years ago how easy it was to make your own pasta, I might have been doing this longer! Especially having a pasta maker. After making tagliatelle without a machine, and now making a similar type of pasta in this recipe, I can honestly say the machine is so much better. It takes less time and less grunt work. Using semolina flour to keep the pasta from sticking to itself was also a great idea. I got that idea from a Food and Wine article on making pasta. You don’t notice it in the end product, but it makes the pasta easier to work with.

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A bonus to the easy pasta–it also didn’t take very long to make it. The “rest” times were handy for me to work on other tasks, and they were only about 30 minutes each, so no big deal. If nothing else, you have time to clean a bit as you go, or make the sauce during the downtime.

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This meal came together because I had leftover meatballs and sauce. Now, that sauce was a bit sweet but we needed a starch to go with it, so I decided to try to make some big noodles. K loved this, but I will say that I would prefer it with more Italian flavors. But hey, at least it was a hit with him! Now, the pasta I can certainly get -behind. It cooked up to such a tender texture. I want to try pan-frying it Asian-style sometime, just to see how it would do.

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These were also easier to eat than spaghetti, at least for me. They more easily made it onto my fork and into my mouth. So, you know, easy eating is also a bonus in my book.

Depending on the weather and your climate, you might need to add more flour or more water/eggs. It is better to err on the side of it being sticky because you can always add a bit more flour as you knead the dough.

Directions for Pappardelle Pasta

  • 1 cup (plus extra for dusting) all-purpose flour
  • ½ teaspoon kosher salt
  • 2 eggs
  • 2 egg yolks
  • 1 Tablespoon water
  • Semolina flour (for dusting)

Begin by mixing together the AP flour and salt in your food processor. Then, pulse in the eggs, egg yolks, and water.

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When the mixture forms roughly a ball of dough and sticks together, remove it from the food processor and knead it by hand on a floured surface until it becomes a smooth ball.

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Cover it with plastic wrap and let it rest for 30 minutes to 2 hours.

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With floured hands, pull apart the dough into 3 equal parts. Keep two of them covered while you work with the third.

Flatten it a bit, then run it through your pasta maker on thinner and thinner settings until it is thin enough to see your skin through it.

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You may need to dust it with flour as you go. Cut the flattened piece into roughly 10-inch long pieces. Put in a baking sheet and dust with semolina flour.

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Repeat with the other two sections of dough. Then, fold the flattened pieces in half, touching semolina to semolina.

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Slice the folded pieces into ¾ inch thick strips. Unfold and sprinkle with more semolina before putting back in the baking sheet.

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Allow the strips to rest for 30 minutes. When done, cook in salted boiling water until al dente (about 5 minutes).

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Serve with sauce, or however you like!

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Directions for Pappardelle Pasta (without pictures)

  • 1 cup (plus extra for dusting) all-purpose flour
  • ½ teaspoon kosher salt
  • 2 eggs
  • 2 egg yolks
  • 1 Tablespoon water
  • Semolina flour (for dusting)

Begin by mixing together the AP flour and salt in your food processor. Then, pulse in the eggs, egg yolks, and water. When the mixture forms roughly a ball of dough and sticks together, remove it from the food processor and knead it by hand on a floured surface until it becomes a smooth ball. Cover it with plastic wrap and let it rest for 30 minutes to 2 hours.

With floured hands, pull apart the dough into 3 equal parts. Keep two of them covered while you work with the third.

Flatten it a bit, then run it through your pasta maker on thinner and thinner settings until it is thin enough to see your skin through it. You may need to dust it with flour as you go. Cut the flattened piece into roughly 10-inch long pieces. Put in a baking sheet and dust with semolina flour.

Repeat with the other two sections of dough. Then, fold the flattened pieces in half, touching semolina to semolina. Slice the folded pieces into ¾ inch thick strips. Unfold and sprinkle with more semolina before putting back in the baking sheet.

Allow the strips to rest for 30 minutes. When done, cook in salted boiling water until al dente (about 5 minutes). Serve with sauce, or however you like!

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6 thoughts on “Pappardelle Pasta

  1. Tagliatelle and pappardelle are my two favorite kinds of pasta! Okay…I pretty much like them all but there’s something about those noodles. This looks so good; I feel like I can taste it.

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