Tuesday, December 20, 2016

Homemade Pappardelle


There is nothing like fresh pasta. The techniques in this recipe go back hundreds of years. The pasta dough itself can be used for fettuccine or ravioli as well.

A little less than 1 cup all-purpose flour, plus more for dusting
1/2 cup semolina flour, plus more for dusting
3 large eggs, at room temperature
3 teaspoons extra-virgin olive oil
Salt
Grated cheese
Parsley

Make the dough. Sift both flours together on a large work surface and make a well in the center. Place the eggs, olive oil and a pinch of salt in a bowl, then pour into the well; with a fork, break up the eggs, then gradually mix the wet ingredients into the flour mixture just until combined.

 


Knead by hand. Gather the dough into a ball; flour the surface.

To knead, push the dough away from you with the heel of your hand, fold the dough over itself and turn it 90 degrees (1/4 turn). Continue pushing, folding and turning the dough for 5 minutes.

Rest the dough. Wrap in plastic and set out for 30 minutes - or overnight in the fridge.

Roll out the dough with a rolling pin on a large work surface. (I have to use my kitchen table). Place the dough on a lightly floured surface and dust with flour. Roll the dough from the center towards the edge in all directions. The dough should be see-through thin. If it is sticking, dust the dough and the work surface with more flour.

Trim the sheet of dough with your knife or pizza cutter into a rectangle.

 

Loosely roll up the dough and cut into 1/2 to 3/4 inch slices. Unroll the noodles and dust with the semolina to prevent them from sticking together. Set aside on a sheet tray and cover with a kitchen towel until ready to cook.



Now, you can make the sauce or use a quality store-bought vodka sauce. Heat it up in a sauce pan. Rao's is a good brand. Or, your favorite marinara with enough light cream to make a pink sauce.

Cook the fresh pasta in a gallon of boiling, salted water for 3-4 minutes.

Drain. Stir the pasta into the sauce.

Serve and garnish with Romano cheese and chopped parsley.

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