Description
Pappardelle is a wide, ribbon-like pasta from Tuscany, Italy, known for its hearty texture and perfect pairing with chunky, robust sauces like Bolognese.
Ingredients
- Wheat flour (durum and all-purpose)
- Whole eggs
- Olive oil
- Salt
- Water (if needed)
Instructions
- Combine wheat flour and a pinch of salt on a clean surface.
- Make a well in the center and add whole eggs and olive oil.
- Mix the ingredients together, gradually incorporating the flour into the eggs and oil.
- Knead the dough until smooth and elastic, about 10 minutes.
- Cover and let it rest for 30 minutes.
- Roll out the dough into thin sheets using a rolling pin or pasta machine.
- Cut into wide ribbons about 3/4 to 1 inch wide to make pappardelle.
- Cook fresh pappardelle in salted boiling water for 2-3 minutes, or 8-10 minutes if dried.
- Pair with hearty sauces such as Bolognese or mushroom ragu.
Notes
Pappardelle’s wide surface makes it ideal for rich, chunky sauces. Homemade versions offer a fresh, chewy texture that enhances any dish.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Boiled
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 2g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 90mg
Keywords: pappardelle, pasta, Italian, homemade pasta, Tuscan cuisine