Homemade Pappardelle Pasta
TWO posts in one day. What has this world come to?
I made the Canal House’s bolognese this weekend and thought it’d be a shame to serve it on dried pasta.
This recipe was super easy although I bet there’s a better one out there if you don’t have a pasta machine or stand mixer (I did this all by hand because I had time).
Put two cups of all purpose flour (or type 00 Italian flour if you have it) on a clean work surface. Make a little well and crack 3 extra large eggs into the well. Sprinkle with about 1/2 tsp to 1 tsp of salt. Use a fork to scramble the eggs, working in the flour from the edges. At this point the fort walls broke for me so I used clean hands to keep the egg river from sliming up everything. Knead with your hands to make a smooth ball. This will take a while. If things seem dry you can incorporate about a tablespoon of olive oil in the early parts of this process. The ball should be a little tacky in the middle but not sticky. Knead for about 2 more minutes once the ball is smooth. Let all your aggression out and channel your fictitious Italian grandmother.
Wrap the ball in plastic and let it sit for at least an hour but under four.
Roll the ball into an even tube then cut 6 even chunks. Take one of the chunks then keep the rest wrapped in plastic. Dust your clean work surface with flour and start rolling your dough into a long rectangle, flipping it over as needed and sprinkling flour to keep it from sticking. I recommend checking out YouTube videos for this part. My rectangles were very thin and supple, about 8 inches wide and 17-18 inches long if I recall correctly. Stack them up on a flour dusted baking sheet, putting clean kitchen towels in between.
Let the sheets dry for a half hour, then roll them up cross wise (ie the long part will be perpendicular to your body while you’re cutting) and cut strips of pasta, then unfurl into flour dusted receptacle of your choosing. Add flour as needed to keep everything from sticking, then once you’re done cover with clean kitchen towel. I recommend cooking your pasta the day you make it, but it can be refrigerated in Tupperware too.
To cook, boil heavily salted water then add your noods. Have your sauce heating up in a large saucepan next door. Swish them around once with tongs, let cook until just al dente. Pull pasta out with tongs and swirl in sauce for under a minute, then twirl on large plates and top with freshly microplaned Parmesan.
Voila! Homemade pasta for Sunday dinner.