.png?width=600&height=338&name=Jansen%20(2).png "JANSEN ANDRE")
Homemade Papperdelle Pasta
You will never want to buy store bought pasta again.
Never made your own pasta before? It's not that scary, trust me, give this a go!
Yo! Making homemade pasta is seriously one of the coolest things ever, and fresh pappardelle is my go-to. Those wide, ribbon-like noodles are perfect for soaking up all kinds of sauces, and they just hit differently than store-bought. Plus, there’s something awesome about getting my hands in the dough and creating something from scratch.
With just flour and a bunch of egg yolks, I whip up a rich, golden dough that turns into tender noodles. The egg yolks give it a killer flavor that takes any dish to the next level. Whether I’m tossing it with a hearty ragu or keeping it simple with olive oil and herbs, this pappardelle always gets compliments.
So, let’s roll up our sleeves and dive into the art of pasta-making together. Trust me, you’re gonna love the deliciousness of homemade pappardelle! Let’s do this! 🍝💪
- Cuisine: Italian
- Servings: 10
- Prep Time: 1h 15min
- Cook Time: 1h 15min
- Total Time: 2min
Ingredients
4 cups double zero flour (extra for dusting)
12 large egg yolks
1 tsp salt
1 tbsp olive oil
Intructions
Make the Dough:
On a clean surface or in a large mixing bowl, mound the flour and create a well in the center. Add the egg yolks, salt, and olive oil (if using).
Using a fork, gently beat the egg yolks, gradually incorporating the flour from the edges until a shaggy dough begins to form.
Knead the Dough:
Once the dough starts to come together, knead it by hand for about 10-12 minutes until it’s smooth and elastic. If the dough is too sticky, sprinkle in a bit more flour as needed.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax.
Roll Out the Dough:
After resting, divide the dough into manageable pieces (about four). Keep the pieces you aren’t using covered.
Flatten one piece slightly and roll it out using a pasta machine or rolling pin to your desired thickness (about 1/8 inch).
Cut the Pappardelle:
Dust the rolled-out dough with flour to prevent sticking. Use a sharp knife or pasta cutter to cut the dough into wide strips, about 3/4 inch to 1 inch wide.
Toss the cut pappardelle with a little flour to keep the strands from sticking together.
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pappardelle and cook for about 2-4 minutes, or until al dente. Fresh pasta cooks quickly, so keep an eye on it!
Reserve some pasta water before draining if you plan to use it with your sauce.
Serve:
Toss the cooked pappardelle with your favourite sauce. Whether it’s a rich ragu or a light olive oil and garlic sauce, add reserved pasta water as needed to achieve your desired consistency.
Notes
👋, I'm plant based chef and recipe creator Jansen Andre, I've been making simple plant based recipes for almost 10 years.
Now I want to share them with you.
Tag me in any of your creations, so I can share them with the healthy plant based community.
Enjoy 🍌🌱
Top Recipes
