Pappardelle, a classic Italian pasta, is a staple in many Italian households. Its wide, flat shape and rough texture make it the perfect companion to hearty meat sauces and rich flavors. While store-bought pappardelle is easily available, making it from scratch can be a fun and rewarding experience. In this article, we’ll take you through the process of making egg pappardelle noodles from scratch.
Understanding the Basics of Pappardelle
Before we dive into the recipe, let’s understand what makes pappardelle unique. Pappardelle is a type of fresh pasta that originated in Tuscany, Italy. The name “pappardelle” comes from the Italian word “pappare,” which means “to gobble up.” This refers to the way the pasta is typically devoured – quickly and enthusiastically.
Pappardelle is characterized by its wide, flat shape, which is typically between 1-2 inches (2.5-5 cm) in width. The pasta is made from a simple dough of flour, eggs, and water, which is rolled out to a thin sheet and then cut into wide strips.
The Importance of Using “00” Flour
When making pappardelle, it’s essential to use the right type of flour. Italian “00” flour, also known as caputo flour, is the preferred choice for making fresh pasta. This type of flour is finely milled and has a low protein content, which makes it ideal for creating a delicate and tender pasta.
Using “00” flour will result in a more authentic Italian pasta experience. If you can’t find “00” flour, you can substitute it with all-purpose flour, but keep in mind that the texture and flavor may be slightly different.
Making the Dough
Now that we’ve covered the basics, let’s move on to making the dough. To make egg pappardelle noodles, you’ll need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Italian “00” flour | 2 cups |
| Large eggs | 2 |
| Water | 1 tablespoon |
| Salt | 1/4 teaspoon |
To make the dough, follow these steps:
- In a large mixing bowl, combine the flour and salt.
- Make a well in the center of the flour mixture and crack in the eggs.
- Using a fork, gently beat the eggs and incorporate the flour into the eggs, starting from the inner rim of the well.
- As you mix the dough, add the water gradually, until the dough comes together in a ball.
- Turn the dough out onto a floured surface and knead for 5-10 minutes, until the dough becomes smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Kneading the Dough: Tips and Tricks
Kneading the dough is an essential step in making pappardelle. Here are some tips to keep in mind:
- Make sure to knead the dough for at least 5-10 minutes, until it becomes smooth and elastic.
- Use a light touch when kneading the dough, as over-kneading can result in a tough pasta.
- If the dough is too sticky, add a small amount of flour. If the dough is too dry, add a small amount of water.
Rolling Out the Dough
Once the dough has rested, it’s time to roll it out. To roll out the dough, follow these steps:
- Divide the dough into 4 equal pieces.
- Working with one piece of dough at a time, roll it out into a thin sheet using a pasta machine or a rolling pin.
- If using a pasta machine, start at the thickest setting and gradually decrease the thickness as you roll out the dough.
- If using a rolling pin, aim for a thickness of about 1/16 inch (1.5 mm).
Tips for Rolling Out the Dough
Here are some tips to keep in mind when rolling out the dough:
- Make sure to roll out the dough evenly, so that it’s the same thickness throughout.
- If the dough is too sticky, dust it with a small amount of flour.
- If the dough is too dry, brush it with a small amount of water.
Cutting the Pappardelle
Once the dough is rolled out, it’s time to cut the pappardelle. To cut the pappardelle, follow these steps:
- Use a sharp knife or a pasta cutter to cut the rolled-out dough into wide strips, about 1-2 inches (2.5-5 cm) in width.
- Cut the strips to a length of about 10-12 inches (25-30 cm).
- Repeat the process with the remaining dough pieces.
Tips for Cutting the Pappardelle
Here are some tips to keep in mind when cutting the pappardelle:
- Make sure to cut the pappardelle evenly, so that the strips are the same width and length.
- Use a sharp knife or pasta cutter to prevent the pasta from tearing.
- If the pasta is too long, cut it in half to make it more manageable.
Cooking the Pappardelle
Once the pappardelle is cut, it’s time to cook it. To cook the pappardelle, follow these steps:
- Bring a large pot of salted water to a boil.
- Add the pappardelle to the boiling water and cook for 2-3 minutes, until it’s al dente.
- Drain the pappardelle in a colander and serve it with your favorite sauce.
Tips for Cooking the Pappardelle
Here are some tips to keep in mind when cooking the pappardelle:
- Make sure to cook the pappardelle al dente, so that it still has a bit of bite.
- Use a large pot of salted water to cook the pappardelle, as this will help to season the pasta.
- Don’t overcook the pappardelle, as this can result in a mushy texture.
Conclusion
Making egg pappardelle noodles from scratch can be a fun and rewarding experience. With the right ingredients and a bit of practice, you can create a delicious and authentic Italian pasta dish. Remember to use “00” flour, knead the dough thoroughly, and roll out the dough evenly to achieve the perfect texture and flavor. Happy cooking!
What is the difference between egg pappardelle noodles and regular pappardelle noodles?
Egg pappardelle noodles are a type of Italian pasta made with eggs, flour, and water. The addition of eggs gives the noodles a richer flavor and a more delicate texture compared to regular pappardelle noodles, which are typically made with just flour and water. This difference in ingredients affects the overall taste and mouthfeel of the noodles.
When making egg pappardelle noodles, it’s essential to use high-quality eggs and “00” flour, which is a type of finely milled flour that produces a smooth and tender dough. The eggs add moisture, richness, and a subtle yellow color to the noodles, while the “00” flour helps to create a delicate and even texture. By using these ingredients, you can create a more authentic and delicious Italian pasta dish.
What type of flour is best for making egg pappardelle noodles?
The best type of flour for making egg pappardelle noodles is “00” flour, also known as caputo flour or doppio zero flour. This type of flour is finely milled and has a low protein content, which makes it ideal for creating a delicate and tender pasta dough. “00” flour is also less likely to produce a dense or chewy texture, which is common in pasta made with all-purpose flour.
When shopping for “00” flour, look for a high-quality brand that is specifically labeled as “pasta flour” or “caputo flour.” This type of flour is usually more expensive than all-purpose flour, but it’s worth the investment if you want to create authentic and delicious Italian pasta. You can find “00” flour at most specialty food stores or online.
How do I knead the dough for egg pappardelle noodles?
Kneading the dough for egg pappardelle noodles is a crucial step in creating a smooth and even texture. To knead the dough, start by forming it into a ball and then flattening it slightly into a disk shape. Use a stand mixer with a dough hook attachment or a wooden spoon to knead the dough for about 10 minutes, until it becomes smooth and elastic.
As you knead the dough, focus on developing the gluten in the flour, which will give the noodles their chewy texture. You can check the dough’s development by performing the “windowpane test,” where you stretch the dough to create a thin, translucent sheet. If the dough tears easily or doesn’t hold its shape, it may need more kneading.
How do I roll out the dough for egg pappardelle noodles?
Rolling out the dough for egg pappardelle noodles requires a pasta machine or a sharp rolling pin. If using a pasta machine, start by dividing the dough into 4 equal pieces and then feeding each piece through the machine, starting at the thickest setting. Gradually decrease the thickness as you roll out the dough, until you reach the desired thickness.
If using a rolling pin, divide the dough into 4 equal pieces and then roll out each piece into a long, thin sheet. Use a sharp rolling pin to achieve an even thickness, and try to maintain a consistent width as you roll out the dough. You can also use a pasta machine to roll out the dough and then use a sharp knife to cut it into the desired shape.
How do I cut the egg pappardelle noodles?
Cutting the egg pappardelle noodles requires a sharp knife or a pasta cutter. If using a knife, cut the rolled-out dough into long, thin strips, about 1 inch wide. Try to maintain a consistent width as you cut the noodles, and use a sharp knife to prevent the dough from tearing.
If using a pasta cutter, feed the rolled-out dough through the machine, following the manufacturer’s instructions. A pasta cutter will give you a more uniform cut and can save time, but it’s not essential for making egg pappardelle noodles. You can also use a sharp knife to cut the noodles into a more rustic or handmade shape.
How do I cook the egg pappardelle noodles?
Cooking the egg pappardelle noodles requires a large pot of boiling, salted water. Bring the water to a boil and then add the noodles, stirring gently to prevent them from sticking together. Cook the noodles for 2-3 minutes, until they float to the surface and are slightly tender.
Use a slotted spoon to remove the noodles from the water and then drain off any excess water. Serve the noodles immediately with your favorite sauce, such as a rich meat ragù or a light and creamy sauce made with butter and parmesan cheese. You can also add some grated parmesan cheese and a drizzle of extra virgin olive oil to the noodles for extra flavor.
Can I dry the egg pappardelle noodles for later use?
Yes, you can dry the egg pappardelle noodles for later use. To dry the noodles, lay them out in a single layer on a clean towel or pasta drying rack. Allow the noodles to air dry for at least 24 hours, until they are completely dry and brittle.
Once the noodles are dry, you can store them in an airtight container for up to 6 months. To cook the dried noodles, simply boil them in salted water for 4-5 minutes, until they are tender and slightly firm to the bite. Keep in mind that dried noodles may not have the same texture as freshly made noodles, but they can still be delicious and convenient.