Pappardelle

Pappardelle are a type of wide egg pasta typical of Italian cuisine, particularly widespread in Tuscany. Below you will find the basic recipe for preparing the dough for homemade pappardelle, followed by the procedure for rolling out the pasta and cutting it into the classic wide shape.

Ingredients

• 200g of 00 flour
• 2 large eggs
• A pinch of salt

Preparation

1. Place the flour in a mound on a pastry board or in a large bowl.
2. Break the eggs in the center of the mound and add a pinch of salt.
3. Start beating the eggs with a fork, gradually incorporating the flour from the edges.
4. When the dough begins to form, knead it with your hands until you get a smooth and homogeneous ball.
5. Cover the dough with cling film and let it rest for about 30 minutes at room temperature.
6. After the resting time, start rolling out the dough with a rolling pin or with a pasta machine. The goal is to get a thin sheet, but not too thin, about 1-2 mm thick.
7. Once you have the sheet of pasta, let it dry slightly for a few minutes, then when it is still flexible but not sticky, roll it up on itself without squeezing too much.
8. Using a sharp knife, cut the rolled sheet into strips about 2-3 cm wide to obtain the pappardelle.
9. Unroll the strips and lay them out on a clean cloth or pasta rack to dry before cooking.
10. To cook the pappardelle, bring a pot of salted water to a boil and cook the pasta for 2-4 minutes, depending on thickness, until it is al dente.
11. Drain the pappardelle and season them with the sauce of your choice.

Fun Facts

Pappardelle are well suited for rich and hearty meat sauces, like the classic wild boar or duck ragù. Moreover, thanks to their width, they are perfect for capturing flavors and integrating harmoniously with more elaborate preparations.

Remember that ingredient quantities may vary based on the number of people you are cooking for. These proportions are calculated for about 2 servings.