One of my catering gigs this holiday season was for my friend, Cyndi who had requested a Kale and Ricotta Flatbread that she had at another holiday party she had attended. So of course ~ I said I could re-create it! When I made this […]
This is Mario Batali’s pasta dough recipe, I have been using it for years and it always turns out great! Pappardelle Pasta needs a heavier sauce to hold up to it. I made mine with some sautéed onions, garlic, swiss chard, and of course Parmesan cheese…. it would also be great with a Bolognese sauce!
I hang my pasta to dry on clothes hangers, I let it dry for about 5-10 minutes before adding to the boiling water. Pierce kept eating all the pasta ribbons while they were trying to dry ~ my little cheeky monkey!
Fresh Pasta Dough
Yield: About 1 ½ pounds
3 ½ cups all-purpose flour, plus extra for kneading
5 large eggs
If you have a Kitchen Aide Mixer put the dough paddle on and let it do the work for you!
When the dough starts to come together take it out and knead it on the floured surface. Knead for about 10 minutes or until the dough is smooth but, still a little sticky.
Wrap in plastic wrap and allow it to rest for 30 minutes at room temperature before using.
Divide your dough into 4 pieces, wrap the ones you are not using in plastic wrap until ready to use (or you could double wrap them and put them in the freezer). Flatten the piece of dough into a shape of a burger that is a little bit thicker in the middle. Feed through your pasta machine; look at the instructions as to how to use the electric machine or manual. After you use your rollers to flatten the pasta, place on a floured surface and let the pasta dry a little while your water heats up!
Cut the Pappardelle: Dust the top of the sheet of dough with flour and loosely roll it into a cylinder. Using a sharp knife, cut into 3/4-inch-wide slices.
Unwrap the noodles; dust with flour and gently toss to separate. Place on a sheet pan and cover with a tea towel until ready to cook (or freeze in freezer bags for up to 2 months).
Always have salt in your pasta water. Fresh pasta cooks much faster than dried! When your salted water is at a full boil add your pasta. Stir once and when it comes to the surface give it another 1 minute or test it and see if it’s done. DON’T RINSE YOUR PASTA! Have your sauce ready, using a slotted spoon put the Pappardelle right into the warmed sauce.