Are you afraid to make your own pasta? Have you been dreaming of making your own pasta? If you want to start with your first pasta recipe, homemade pappardelle could be the recipe for you!
If you have never tried homemade pasta, you are in for a treat! There is no comparing your own homemade pasta to the dry pasta you buy at the market. I know, it’s intimidating!! You may not have your own pasta machine. Or you have one, and aren’t sure how to use it. And what about this weird name: PAPPARDELLE! What does it mean? The name comes from the verb “pappare”, which literally means to gobble up. When you make your own pappardelle, trust me…you will be gobbling it up! Are you trying to cut out carbs? Treat yourself to just this one recipe if you get to indulge once a week!! You’re welcome…I just gave you permission to enjoy life like Italians do…pasta is not a sin there! Actually, it is eaten sometimes twice a day (it is sometimes in my house). But back to the recipe…
Sorry for the not so fancy photos. This was a spontaneous event yesterday, as it is most times when we make pasta. And of course, my battery for the camera was dead and my IPhone was sitting right there. Make a post finally on pappardelle, or wait another 5 years? Make a post!! Hope you don’t mind…but here it is!!
You could make the dough and roll it out on your own (like most good Italian mammas do!) with a rolling pin (what a great arm workout!)and cut it. Or you could use your stand mixer or a food processor.
Some notes on this recipe:
Freezing the Pasta: You can freeze the noodles in an airtight container and be sure to use them in the next 3 months. Frozen noodles may take an extra couple of minutes to cook.
Need a great ragu’ (Bolognese sauce …AKA, meat sauce) to with it? Here is one to try, and you can also see my butternut squash gnocchi….so good!!
Are you craving pasta and are crunched for time? Here is an easy skillet lasagna recipe you will love!
- 2 Cups All-Purpose Flour
- 2 Cups 00 Flour (or just use 4 cups All-Purpose Flour)
- 3/4 teaspoon kosher salt
- 4 large Eggs
- 1 tablespoon extra-virgin olive oil, more as needed