John Myers
Pappardelle
The perfect pappardelle recipe with a picture and simple step-by-step instructions.
- 240 g Semola di Grano Duro rimacinata (durum wheat flour)
- 3 Eggs
- 0,5 tsp Salt
- Spread the flour out on the worktop. Make a large hollow in the middle and beat the eggs into it. Sprinkle with salt. Mix the eggs with a fork. When mixing, always add a little from the edge of the flour until the mixture is no longer so runny. Then pour the rest of the flour over from the edge, knead a little again with a fork and then continue working with your hands.
- Knead everything until you have a supple, smooth, but not sticky dough. Wrap in foil and let rest for at least an hour at room temperature. The longer the better.
- For further processing, divide the dough into 2 portions and flour them a little more. When using a pasta machine, also flour this and the work surface in front of it. Start with one serving at level “0”. Briefly wrap the other portion in foil again. After pushing it through for the first time, fold the dough up again and push it through again. Then switch to the next level and fold it up once in between. The last level is then the “5”. Lightly flour the thin strand of dough every now and then.
- Halve the dough strand 1 x and roll up both halves. Cut 1-2 cm wide slices from the rolls. Unroll this immediately and spread it out lengthways on a floured cloth. Do the same with the 2nd portion.
- If there is no machine, roll out the dough in portions by hand approx. 1 mm thin, fold, roll out, fold, roll out …, then roll up in portions and cut into strips. Don’t forget to flour
- Bring plenty of well-salted water to the boil in a large saucepan. Put in the pasta. Cooking time is between 3 and 5 minutes. Just try one. Drain, drain well (do not rinse with cold water) and spread out on a large surface. Drizzle with oil and roll them in it. This way they don’t stick together and you don’t have to serve them right away.
- Fried crispy in butter, with a little Grana Padano ……… and a delicious red ……… a treat.
- Pappardelle are extremely wide Italian ribbon noodles. They can be 1 – 2 cm wide. Are good for noodle nests.
Facebook Comments