Homemade Pappardelle

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  • Makes: 8 servings
  • Makes: 1 pound
  • Prep: 45 mins
  • Stand: 30 mins
  • Stand: Dry: 2 to 3 hours

Homemade Pappardelle

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Directions

  1. In a food processor combine flour, eggs, egg yolks, and salt. Cover and process until mixture forms a ball. If mixture is too dry, add enough cold water, 1 tablespoon at a time, to make desired consistency. Or if mixture sticks to the sides of the bowl, add enough additional flour, 1 tablespoon at a time, to make desired consistency.*
  2. Turn out dough onto a floured surface. Shape into a ball. Cover and let stand for 30 minutes. Divide dough into four equal portions.
  3. Use a pasta machine according to manufacturer's directions to knead one portion of the the pasta dough and form a thinly rolled, almost transparent sheet of pasta dough. Transfer to a lightly floured surface. Using a pastry wheel, cut dough sheet into strips about 3/4 inch wide and 8 to 9 inches long. Repeat with the remaining dough.
  4. To dry pasta, spread strips on wire racks or hang from a pasta drying rack or a clothes hanger. Let stand for 2 to 3 hours or until dry. Place in an airtight container and chill for up to 3 days. (Or place in a freezer container and freeze for up to 8 months.)
  5. To cook freshly made or dried pasta, bring a large pot of salted water to boiling. Add pasta; cook about 4 minutes or until tender. Drain.

From the Test Kitchen

Fazzoletti (Handkerchiefs):

Using a straight or fluted pasta wheel, cut the pasta sheets into 4-inch squares.

Herbed Pappardelle:

Prepare Homemade Pappardalle as directed through Step 2. Divide dough into four equal portions. Using a pasta machine, roll one dough portion to a 1/4-inch-thick rectangle. Top with 1/3 cup loosely packed whole fresh herb leaves, such as Italian (flat-leaf) parsley, sage, oregano, or marjoram. Roll a second dough portion to a 1/4-inch-thick rectangle. Place the second dough sheet on top of the herbs. Roll the sheets together through the pasta machine until almost transparent. (The herbs will stretch and break in an attractive pattern as you work.) Repeat with the remaining two dough portions and another 1/3 cup loosely packed fresh herbs. Cut as desired for pappardelle or fazzoletti.

*

To make the dough without a food processor, place flour in a large bowl; make a well in the center. Add eggs, egg yolks, and salt to the well. Using a fork, gradually beat the egg mixture into the flour until combined. Turn out the mixture onto a floured surface; knead until smooth.

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Nutrition Facts (Homemade Pappardelle)

  • Per serving:
  • 145 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 93 mg chol. ,
  • 166 mg sodium ,
  • 24 g carb. ,
  • 1 g fiber ,
  • 0 g sugar ,
  • 5 g pro.
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