Directions:
- Make the dough. Sift both flours together on a large work surface and make a well in the center. Place the eggs, olive oil and a pinch of salt in a bowl, then pour into the well; with a fork, break up the eggs, then gradually mix the wet ingredients into the flour mixture just until combined.
- Knead by hand. Gather the dough into 2 equal-size balls; flour the surface. To knead each piece, push the dough away from you with the heel of your hand, fold the dough over itself and turn it counterclockwise. Continue pushing, folding and turning until the dough is smooth and elastic, 4 to 5 minutes.
- Rest the dough. Pat each piece into a ball. Flatten slightly, wrap in plastic and refrigerate for at least 30 minutes or overnight. (You can freeze 1 ball for later, or roll out both and freeze the cut pasta.)
- Roll out the dough. Place the dough on a lightly floured surface and dust with flour. Starting in the middle, push away from you with a rolling pin, easing up on the pressure as you approach the edge. Continue rolling the dough into a sheet, turning occasionally, until you can see your fingers through the bottom. Let dry about 10 minutes.
- Cut the pappardelle. Dust the top of the sheet of dough with flour and loosely roll it into a cylinder. Using a sharp knife, cut into 3/4-inch-wide slices. Unwrap the noodles; dust with semolina and gently toss to separate. Place on a sheet pan and cover with a tea towel until ready to cook (or freeze in freezer bags for up to 2 months).
- Photograph by James Baigrie
- /content/dam/images/food/fullset/2008/12/23/0/FNmag_Homemade-Pappardell_s4x3.jpg Try This at Home: How to Make Pasta
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.12 Kcal (402 kJ) | ||
| Calories from fat | 24.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.71g | 4% | |
|---|---|---|---|
| Cholesterol | 55.8mg | 19% | |
| Sodium | 21.66mg | 1% | |
| Potassium | 32.41mg | 1% | |
| Total Carbs | 13.9g | 5% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 3.99g | 8% | |
| Iron | 0.4mg | 2% | |
| Calcium | 10mg | 1% | |
| Amount Per 100 g | |||
| Calories | 248.04 Kcal (1038 kJ) | ||
| Calories from fat | 63.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 4% | |
|---|---|---|---|
| Cholesterol | 143.99mg | 19% | |
| Sodium | 55.88mg | 1% | |
| Potassium | 83.64mg | 1% | |
| Total Carbs | 35.88g | 5% | |
| Dietary Fiber | 1.76g | 3% | |
| Protein | 10.3g | 8% | |
| Iron | 1.1mg | 2% | |
| Calcium | 25.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Buckwheat Pasta Noodles
All-purpose flour, Buckwheat flour, Egg and 3 more.. -
Beghrir (Moroccan Pancakes)
Warm water (115 degrees f/46 degrees cup) and 12 more.. -
Perfect Homemade Pasta or Spaghetti for Kitchenaid Mixers
Semolina flour and 5 more.. -
Farfalle with Sausage and Porcini Mushrooms: Corzetti alla Novese (Mario Batali)
Semolina flour, Eggs, Dry white wine, Salt and 10 more.. -
Ricotta-Filled Pastries
All-purpose flour plus additional for dusting and 14 more.. -
Homemade Ravioli
All-purpose flour (un-bleached), Semolina flour, Eggs and 1 more.. -
Easy Semolina Pasta Dough
All-purpose flour, Semolina flour, Eggs, Olive oil and 2 more.. -
Radicchio, Walnuts & Ricotta Ravioli
Semolina flour, Eggs, Olive oil, Salt, Radicchio, Walnuts and 6 more.. -
My Big Fat Greek Meat & Pasta Casserole
Extra virgin olive oil and 44 more..
Also Try
-
-
-
Homemade Pappardelle with Bolognese Sauce
Butter, Extra-virgin olive oil, Chopped onions and 11 more.. -
Homemade Pappardelle Pasta with Mushrooms, Green Peas, and Asparagus
Saffron threads, Water, All-purpose flour, divided, Salt and 22 more.. -
Tra Vigne Unscotti Courtesy of Michael Chiarello
All-purpose flour (plus more for dusting work surfaces) and 8 more.. -
Michael Symon's Homemade Pizza Sauce
Whole canned tomatoes (drained ), Garlic cloves (sliced ) and 4 more.. -
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
