What is Pappardelle?
Pappardelle is a type of flat pasta that originates from Italy. It’s a luxurious pasta that pairs wonderfully with flavorful sauces as tomato sauce, bechamel, or any other, making it a number one choice for indulgent, comforting meals. Its name refers to the Italian verb “pappare”, meaning “to gobble up”, which reflects its wide shape ideal for soaking up rich sauces.
Let’s discover the process of making this pasta, then you’ll find down here a pairing that you may like, with Parmesan, oven crisped mushroom and a lemon accent that matches the flavors perfectly.
About this Pappardelle Recipe!
- When you have pappardelle at a restaurant, the proportion of eggs to flour is usually much higher than what you’d find in a typical home recipe. In many cases, the weight of the egg yolks can match the weight of the flour. This could mean using almost two dozen egg yolks for the amount of flour we’ll be working with today. For this recipe, however, we’ll use a more moderate amount of eggs, keeping it simple and not going overboard.
- For a more home-style pappardelle, I prefer using 4 eggs for every 400g of flour. This gives the pasta a richer, eggier flavor than a basic homemade dough, but it’s easy to make, uses ingredients I always have in my kitchen, and is perfect for casual, everyday meals. Plus, it leaves me with leftover eggs to use throughout the week.
Which flour should I use?
It is more likely to use “00” flour, which is a finely milled flour with a low gluten content, typically made from soft wheat. If you don’t have “00” flour on hand, all-purpose flour works just as well. You can also use a mix of “00” and unbleached all-purpose flour in equal parts. Once you’re comfortable with the recipe, feel free to get creative and try incorporating whole-grain flours, like rye, for a heartier, winter-style pappardelle. You could also explore alternative flours, such as chickpea or oat flour, depending on the flavor and texture you’re after. I’ve even got mesquite flour on my list to try in the future!
How to Make Pappardelle Dough by Hand?
- This process is explained in detail in the recipe below, but I wanted to share a quick, step-by-step guide in case you run into any trouble along the way.
- Start by creating a mound of flour directly on your countertop. Then, make a deep crater in the center and add your eggs, olive oil, and salt.
- Using a fork, gently break up the eggs without letting the walls of the flour mound collapse. Try to keep the eggs contained, but if the walls break, don’t stress, just use a spatula or bench scraper to push them back in. Gradually work the flour into the eggs a little at a time. Drizzle 2 tablespoons of cold water over the mixture and keep mixing until the dough begins to come together.
- If you’re using only all-purpose flour, you may not need any extra water. However, some other flours tend to absorb more liquid, so feel free to add a bit more water as needed if the dough feels too dry. You’re wanting for the dough to look dry but cohesive, not wet. With some of the other flours, I typically end up using around 4-5 tablespoons of water in total.
- I’ve discovered that using a spray bottle is the best way to add water to pasta dough without overdoing it, but drizzling also works just fine. Once the dough starts coming together, use your hands to form it into a rough ball, then knead for about 7-10 minutes. Keep going until the dough becomes silky smooth and elastic to the touch. This kneading process helps develop the gluten and gives the pasta its perfect texture.
Ingredients :
Pappardelle Dough:
- 3 1/4 cups / 400 g “00” flour or unbleached all-purpose flour
- 4 eggs / 200g eggs
- 1/4 teaspoon fine grain sea salt
- 1 tablespoon extra-virgin olive oil
- water (as needed)
Crispy Mushrooms:
- 2 pounds / 32 ounces mixed mushrooms, thinly sliced
- 3 tablespoons extra-virgin olive oil
- Fine grain sea salt
- 1 + cup freshly grated Parmesan cheese, plus more for serving
- freshly ground black pepper
- 1 lemon (Meyer or standard)
Instructions:
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Preparing the Pappardelle:
- Begin by piling the flour directly onto your countertop and forming a deep well in the center. Crack the eggs into the well, then add the salt and olive oil. Using a fork, gently whisk the eggs, being careful to keep them contained within the flour. If the eggs spill over, simply use a bench scraper or spatula to guide them back into the well.
- Gradually incorporate the flour into the eggs, a little at a time, until the mixture starts to come together as a dough. Drizzle 2 tablespoons of cold water over the mixture and continue mixing. If the dough feels too dry, add a bit more water, a small amount at a time, to avoid overhydration. A spray bottle can be especially helpful for adding water in controlled amounts. Once the dough begins to form, use your hands to shape it into a ball and knead it for 7-10 minutes, until it becomes silky smooth and elastic.
- Shape the dough into a ball and either place it in a plastic bag or wrap it tightly in plastic wrap. Let it rest at room temperature for about 30 minutes. You can use the dough immediately or store it in the refrigerator for up to a day. While it may last for two days, keep in mind that it might begin to discolor over time.
- At this stage, you can either roll the pasta out thinly using a rolling pin or run it through a pasta machine. If you’re new to making fresh pasta, refer to the homemade pasta page for detailed instructions, it can be a helpful guide. Additional tips are also mentioned earlier. For pappardelle, I usually roll the dough to the 5 or 6 setting on my Atlas 150 pasta machine. If your dough was refrigerated, let it come to room temperature before starting the rolling process.
- For pappardelle, I prefer to roll out all the pasta sheets first before cutting them into strips approximately 12 inches long and 1 inch wide. You can choose to be meticulous or take a more relaxed approach, it’s entirely up to you. Once cut, transfer the pasta to a floured baking sheet, lightly dust or rub the strips with flour to prevent sticking, and shape them into small nests. I typically make about six pappardelle strands per nest.
- At this point, you can either cook you Pappardelle pasta, let it dry, refrigerate it, or just freeze it.
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Roasting the Mushrooms:
- Preheat your oven to 375°F. Spread the mushrooms on a large baking sheet, drizzle them with olive oil, and season with salt. Toss the mushrooms to coat evenly, then arrange them in a single layer (or as close to it as possible). Roast the mushrooms until the ones in contact with the pan begin to brown, then give them a stir. Continue roasting, stirring occasionally, until the mushrooms release their liquid and become golden and crisp, about 25–35 minutes. Focus on their appearance and texture rather than the exact timing. When they’re done, take them out of the oven and set aside.
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Cooking the Pappardelle:
- Boil a large pot of salted water. Add the pasta and cook for 2-3 minutes, or until it reaches a tender consistency. Drain the pasta, making sure to save 3/4 cup of the cooking water.
- In a large bowl or a skillet over medium heat, mix the pappardelle with half of the reserved pasta water, Parmesan, a generous amount of freshly ground black pepper, lemon zest, and a hearty squeeze of lemon juice. Toss everything well until the pasta absorbs the liquid. If you prefer a creamier texture, add more pasta water and toss again. Taste and adjust with salt if necessary.
- Transfer the pasta to a serving platter and top it with the roasted mushrooms and extra grated cheese. If available, garnish with crushed kale chips or chopped chives for added texture and flavor. Serve immediately and enjoy!
How to Roll and Cut Fresh Pappardelle Using your Hand?
- To roll out Pappardelle dough by hand, start with dough that’s at room temperature. Cut it into four equal pieces, then pick one of these pieces to work with and wrap the rest tightly to avoid drying out. You’ll need a floured surface for rolling, and be sure to flour the dough lightly as you work to prevent it from sticking to itself. If the dough starts sticking, just dust it with a little more flour.
- Using a rolling pin, roll the dough out to the thickness you want. I usually roll it thinner than I think I’ll need, since the pasta expands a bit as it cooks. Once the dough is flattened, slice it into 1-inch wide strips that are about 12 inches long. Transfer the pasta you’ve cut to a floured baking sheet, give it a light dusting of flour, and then swirl it into little nests, grouping about 6 pieces of pasta in each nest. Repeat this process with the remaining dough.
At this stage, you can either cook the pasta immediately, let it dry, refrigerate it for later use, or freeze it for future meals.
How to Roll and Cut Fresh Pappardelle Using a Machine?
If your pasta dough has been refrigerated, let it to room temperature before rolling it out. Generously sprinkle a baking sheet with flour and set it aside. Once the dough is ready, divide it into six equal portions. Flatten one portion slightly with your fingers, and immediately wrap the remaining pieces to prevent them from drying out. Pass the flattened piece through the pasta machine on the widest setting, running it through two or three times to form a rectangular shape. Fold the dough into thirds to create a rectangle, then run it through the machine again a few more times on the widest setting. Gradually decrease the width setting as you continue to roll out the dough, running it through the machine two or three times at each level. Lightly dust the dough with flour on both sides if it begins to stick. For pappardelle, I usually roll the dough to the 5 or 6 setting on my Atlas 150 pasta maker.
Cut the pasta sheets into strips approximately 12 inches long and 1 inch wide. You can measure carefully for uniform strips or simply estimate for a more relaxed approach. Place the cut pasta onto a floured baking sheet, lightly dusting or rubbing the strips with flour to prevent sticking. Form the pasta into small nests by swirling the strips together, with about six pappardelle per nest. At this stage, the pasta can be cooked right away, dried for later use, refrigerated, or frozen for future meals.
The pappardelle are gently dusted with flour and formed into nests, which can be cooked right away or frozen for future use.
Pappardelle
Notes
Ingredients :
Pappardelle Dough:
- 3 1/4 cups / 400 g "00" flour or unbleached all-purpose flour
- 4 eggs / 200g eggs
- 1/4 teaspoon fine grain sea salt
- 1 tablespoon extra-virgin olive oil
- water (as needed)
Crispy Mushrooms:
- 2 pounds / 32 ounces mixed mushrooms, thinly sliced
- 3 tablespoons extra-virgin olive oil
- Fine grain sea salt
- 1 + cup freshly grated Parmesan cheese, plus more for serving
- freshly ground black pepper
- 1 lemon (Meyer or standard)
