Making pappardelle pasta from scratch is a rewarding experience that combines simplicity and tradition. This wide, flat pasta is perfect for holding rich sauces, making it a favorite in Italian cuisine.
Pappardelle is a traditional Italian pasta known for its wide ribbons that beautifully capture hearty sauces. Making pappardelle from scratch allows you to appreciate its rustic charm and enjoy a truly authentic culinary experience. Whether paired with a classic ragù or a creamy sauce, pappardelle brings an element of comfort and elegance to any meal.
For more fresh pasta recipes, check out these detailed guides on how to make Trofie pasta, how to make Pici pasta, how to make Tonnarelli pasta, or this comprehensive guide on how to make fresh pasta without a pasta machine.
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History of Pappardelle
Pappardelle come from Tuscany, a region in central Italy renowned for its hearty and flavorful cuisine. The name “pappardelle” comes from the Italian verb “pappare,” meaning “to gobble up,” reflecting the pasta’s irresistibility. Historically, it has been made using fresh, hand-rolled dough and paired with rich, slow-cooked sauces like wild boar ragù (ragù di cinghiale), which is a Tuscan specialty.
This pasta dates back to the Renaissance, a time when Italian culinary traditions flourished. Pappardelle’s wide ribbons were particularly suited to the robust sauces favored in rural Tuscany. Today, it remains a staple in Italian households and restaurants, symbolizing the richness and simplicity of Tuscan cuisine.
Difference between Pappardelle and Tagliatelle
While pappardelle and tagliatelle are both long, ribbon-like pastas, their differences lie in their width and texture. Pappardelle ribbons are significantly wider, measuring about 1 inch (2-3 cm), compared to tagliatelle’s narrower width of about ⅜ inch (1 cm). This added width makes pappardelle better suited for thick, hearty sauces, as it can hold more of the sauce’s richness.
Additionally, pappardelle often has a slightly rougher texture when made traditionally, allowing sauces to cling more effectively.
Ingredients
When making Pappardelle, you’ll need a few key simple ingredients to create its signature texture and taste. Traditionally, pappardelle are known for their rough and porous surface, ideal for clinging to savory sauces.
Primary Ingredients:
- Flour: You should start with high-quality flour. Use a mix of semolina flour, which is made from durum wheat, to give the pasta its distinctive bite and firmness. And Italian "00" flour (most commonly found as all-purpose flour), to provide a smoother and stretchable texture. You can also use whole wheat flour for a healthier version.
- Eggs: Fresh, large eggs are crucial. They contribute to the pasta's richness and help bind the flour together.
Secondary Ingredients:
While not always necessary, these ingredients can enhance the pasta:
- A pinch of salt to enhance the overall flavor.
- A splash of olive oil can add a subtle richness and facilitate the dough-making process.
- Water: While not always used in traditional recipes, some versions might call for a small amount of water to help bring the dough together if it's too dry.
Remember, the quality of your ingredients directly affects the quality of your pappardelle. Opt for the freshest and finest choices to ensure a delicious outcome.
Instructions
Begin with selecting your ingredients, starting with a mix of ⅓ of semolina and ⅔ of all-purpose or '00' Italian flour and the addition of large eggs. The basic ratio is typically about 100 grams of flour to 1 large egg, ensuring you achieve the right consistency.
Mix your ingredients in a bowl or on a clean work surface, until they form a smooth dough. Salt is optional, and some water may be necessary if using medium eggs.
Cover the dough in plastic wrap and let it rest for about 15 minutes to develop gluten, making it easier to stretch.
Roll the dough into a thin pasta sheet. I use thickness 2 on my Imperia pasta machine.
Then, cut the pappardelle about 1 inch thick with a sharp knife or wheel cutter.
Finally, let your cut pasta dry for 15-20 minutes on a clean towel or a pasta rack before cooking. Make sure the pasta is well dusted with flour so it doesn't stick. This step is important to give the pasta a nice al dente bite when cooked.
Cooking and Serving
When preparing this pappardelle recipe, aiming for an al dente texture is key. This ensures your pasta has the traditional firm bite. Start by bringing a large pot of salted water to a rolling boil. Add the pappardelle a bit at a time and stir occasionally to prevent sticking.
Reserve a cup of pasta water before draining. The starchy water is a secret ingredient that helps to bind the sauce to the pasta, creating a silkier finish.
Cook the pappardelle for 2-3 minutes and serve them immediately with the sauce of your choice for the best experience.
Tips for Perfect Pappardelle
The most important thing to keep in mind when making pappardelle is their uniform thickness. Make sure the pasta sheet is rolled thin enough, then cut the strips with a sharp knife or wheel cutter. Let them dry 15-20 minutes before cooking.
Traditional Pappardelle Dishes
Pappardelle’s wide ribbons make it ideal for pairing with rich, hearty sauces. Here are some traditional dishes to try:
- Pappardelle ai Funghi: A vegetarian favorite with a delicious mushroom sauce made from wild and porcini mushrooms.
- Pappardelle al Ragù Toscano: A slow-cooked meat sauce made with beef or pork, red wine, and tomatoes, capturing the essence of Tuscany.
- Pappardelle al Ragù di Cinghiale: A Tuscan classic featuring wild boar ragù, slow-cooked with red wine, tomatoes, and aromatic herbs.
Pairing Sauces with Pappardelle
Pappardelle is best suited for robust, flavorful sauces that cling to its wide ribbons. Here are some great sauce pairings:
- Meat Sauces: Ragùs made with beef, pork, lamb, or game meats are traditional favorites.
- Creamy Sauces: A creamy gorgonzola or truffle sauce complements pappardelle’s richness beautifully.
- Vegetarian Options: Tomato-based sauces with roasted vegetables, pesto, or mushroom sauces are excellent choices for a lighter, yet satisfying meal.
Equipment
- Pasta Machine: While not necessary, a pasta machine can come in handy, especially when you need to roll your dough to an even thickness. It ensures a precise starting point, leading to uniformly cut Pappardelle.
- Pasta drying rack: Not necessary, but useful to dry the pappardelle and prevent them from sticking.
Storage and Reheating
When you have leftover pappardelle pasta or have made a fresh batch you wish to enjoy later, proper storage is key to maintain its texture and taste. See also this guide on How to Freeze and Cook Fresh Pasta.
- Cooked Pasta: Cool to room temperature. Toss with a small amount of oil to prevent sticking. Refrigerate in an airtight container for up to 5 days.
- Freezing: Lay the pasta on a baking sheet, freeze until solid, then transfer to freezer bags. Can be frozen for up to 3 months.
Frequently Asked Questions
Yes, you can substitute all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. The texture may be slightly denser.
No, you can roll out the dough using a rolling pin. While a pasta machine ensures even thickness, hand-rolling gives a rustic charm.
Dust the ribbons lightly with flour and spread them out on a floured surface or pasta drying rack until ready to cook.
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📖 RECIPE
Pappardelle Pasta
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Equipment
Ingredients
- 2 large Eggs
- 1 cup All-Purpose Flour
- ½ cup Semolina Flour
- a pinch Salt
Instructions
- Pour ¾ of the flours in a bowl or on a work surface. Add a pinch of salt, then make a hole in the center.
- Add the eggs in the center, then with a fork start whisking them and slowly add a little bit of flour at a time.
- When the dough becomes too thick and sticky, start kneading with your hands, for about 10 minutes, adding more flour if necessary. You can move to a wooden board if more practical.
- When you have a soft uniform dough, cover it with plastic wrap and set it aside or in the fridge to rest for 15-20 minutes.
- Split the dough in 2-3 parts, then take one out and cover the rest again with plastic wrap. Dust the dough with flour, then flatten it with your hands.
- Roll the dough using a pasta machine or the rolling pin making pressure from the center outwards. Turn and flip the dough often to make it even and add more flour if it becomes sticky.
- Once you have an evenly thin sheet (thickness 2 on the Imperia pasta machine), dust it with flour and fold it a couple of times by its length to make it easier to cut.
- With a sharp knife or a wheel cutter, cut 1 inch (2-3 cm) thick strips of dough. Unfold them and set them aside on a clean towel or a pasta drying rack to dry for 15-20 minutes before cooking. Dust them well with flour to prevent sticking.
- Cook in salted boiling water for 2-3 minutes before adding to your chosen sauce.
Notes
Storing:
- Fresh Pasta: Store uncooked pappardelle in an airtight container in the refrigerator for up to 2 days. Alternatively, freeze it on a tray before transferring it to a freezer bag.
- Cooked Pasta: Keep cooked pappardelle in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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