Pappardelle Pasta Dough Recipe

From Dorothy McNett's Recipe Book.

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Pappardelle Pasta Dough

From Dorothy McNett's recipes at Generally speaking, pasta dough from the Tuscan region is usually made with eggs and using tiny drizzles of extra virgin olive oil as needed to give a workable consistency. Pappardelle is a long and fairly wide broad noodle.

3 cups all purpose unbleached flour
4 eggs
1 - 2 teaspoon extra virgin olive oil

large pot of boiling water for cooking
1 - 2 teaspoons olive oil
1/2 - 1 teaspoon sea salt
crust and trimmings from your Parmigiano Reggiano cheese

I like to use the food processor but this also could be hand kneaded on a floured surface for about 7 - 10 minutes. For processor, insert the steel chopping blade in place and add the flour. Crack the eggs into a cup or bowl and then with the motor running pour them into the flour and pulse several times to make a nice dough, adding just enough olive oil as needed while pulsing and whirling so that the dough will form into a workable ball of dough, usually within 1 minute or so. Remove dough from processor and divide into 2 parts and roll each into a flat ball. Roll out onto a floured work surface, using a rolling pin or use a pasta machine, making it about 1/8 inch thick or so. Cut into wide long strips, about 1/2 iinch wide. Cover them with a towel and let them rest about 10 minues. In meantime, bring the water to a boil, adding the olive oil and salt, and cheese crust if you have it. Drop the pasta into the boiling water, and cook about 3 - 5 minutes. With a strainer or slotted spoon, remove to serving bowl and serve with your favorite pasta sauce, more cheeses, etc.....

Recipe created 2017-06-18.

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