Pappardelle
This fresh Pappardelle recipe features wide, tender ribbons of homemade pasta! Made with just flour and eggs, the dough is kneaded until smooth, rolled out thin, and cut into broad strips. Boil the Pappardelle briefly, then toss with a simple butter and herb sauce, or pair it with a hearty ragu for a comforting and elegant dish. The pasta’s silky texture and robust flavor make it a standout on its own or with your favorite toppings.
Add <quantity>400<unit>g</unit></quantity> of all-purpose flour to a working surface. Make a well in the center and add 2/3 of the <quantity>260<unit>g</unit></quantity> of egg yolks into it
Using a fork, incorporate the flour from the center until it starts to come together
Use a spatula and your hands to mix in the remaining flour until it is no longer sticky
Add the remaining egg yolk. Mix until homogeneous and knead the dough for 8m until it forms a taut ball
Cover the dough with cling film
Place in the refrigerator for 4h to relax
Place the dough on a floured surface and press it down to start flattening it
Use a rolling pin to roll the dough until about <quantity>2<unit>mm</unit></quantity> to <quantity>3<unit>mm</unit></quantity> thick
Trim off the edges and cut the dough into <quantity>2</quantity> large rectangles
Cut the dough into <quantity>3<unit>cm</unit></quantity> pieces from the wider side of the rectangles
Trim off the edges if needed. The pappardelle is ready
Pick your favorite sauce, cook the pasta in salted water, and enjoy!
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