Pappardelle is a very broad noodle suited for rich meaty sauces like ragu. It’s fun to make, and tastes way better than any you can buy.
1 1/2 cups whole wheat flour
1/2 teaspoon sea salt
4 eggs
2 teaspoons olive oil
Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic.
Cover, and let stand for 30 minutes to relax. Roll out dough using a pasta machine to thickness of six on the machine.
Cut into noodles 3/4 to 1 inch in width. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.
Fresh pasta cooks VERY quickly. One minute in a large pot of salted boiling water and it’s done. Cook a third of the noodles at a time, dip them out and add more.
Add a little sauce to the noodles when they come out of the pot to keep them from sticking together.
No comments:
Post a Comment