Homemade Pappardelle Pasta, No Machine Required

Pappardelle drying on a rack

Ingredients:

2-1/2 c ap flour (227) g Plus more for dusting

6 egg yolks

1 whole egg

1-1/2 t oil (7 g)

1 T heavy cream (17 g)

Tools needed:

2 mixing bowls

Rolling pin or pasta machine

Pasta drying rack (optional) Here's the one I use

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Digital scale (optional)

Dinner fork

Dough scraper

Plastic wrap or kitchen towel

How to make it:

Separate the 6 egg yolks from the whites. I find it easier to break open all the whole eggs into a bowl, using your hands, carefully pick up the yolk serpsrating it from the whites. Place in a separate mixing bowl.

Weigh or measure out the flour, place into a mixing bowl. Make a well in the middle of the four. Crack open last whole egg, add yolks, oil, cream and pinch salt. Mix the wet ingredients with fork. Once fully incorporated, slowly flick in the flour into the egg mixture. Once the dough becomes more of a solid mass, knead the dough with your hands in the bowl.

Place this partially kneaded dough onto a lightly floured work table. Knead for 5-10 minutes. You can’t overwork this dough. When fully kneaded, the dough with become slightly shinny.

Wrap in plastic wrap or cover with a kitchen towel , let rest on counter top for 30 minutes. Or, place in the refrigerator and allow to come up to room temperature for 45 minutes before use.

When ready to roll out, cut the dough with a dough scraper in half or quarter depending on your work table size. Flatten the dough with the palm of your hand slightly (about 1 inch thick). Roll out with a rolling pin starting from the center and rolling it out. If the dough wants to retract back, let dough rest for 5 more minutes. Roll out the dough until it is very thin, you should be able to see your hand when placed underneath the dough (around 1/16 of an inch thick)

Using a pizza cutter, cut the noodles from the rolled out dough. Alternatively, you can lightly flour the top of the dough, gently roll it into a log shape. Cut out the noodles with a VERY sharp knife. Pappardelle is cut into 1 inch wide noodles. If you’re going to cook the pasta immediately, lightly place the pasta dough in portion sizes onto a sheet pan or plate. If it will be a few hours prior to cooking hand dry the pasta with a pasta rack or something of the sort. I made one in the past with chop sticks places over pint glasses.

Fresh pasta cooks quickly. 2-3 minutes in salted boiling water. The trick is to stir the noodles frequently as the water comes back to a boil after the noodles get place in to keep from sticking together.

Enjoy

Logan