Homemade Italian Pappardelle Pasta Dough

Votes: 8

Time: 1 hour 20 min.

Pappardelle is a traditional Italian flat, wide pasta from Tuscany made with flour, semolina, and eggs. The ingredients are readily available and easy to make at home. Pair pappardelle with Italian vegetable and meat dishes or add it to soup.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.75 cups all-purpose flour, plus extra for working with
1 cup Italian semolina flour, plus extra for dusting
6 large eggs at room temperature
4 tsp olive oil
Salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: unleavened dough, premium flour, eggs, semolina, egg noodles, pappardelle pasta

Cooking the dish according to the recipe:

Prepare the dough. Sift the flour and semolina together onto a large work surface and make a well in the center. Whisk the eggs, olive oil, and a pinch of salt in a bowl, then pour this mixture into the well in the flour; gradually knead the flour mixture until smooth.
Form the dough into two equal-sized balls; dust the surface with flour. Knead each piece of dough separately with the heel of your hand, folding the edges inward, and pressing firmly counterclockwise. Continue kneading, folding the edges inward, and rotating the dough for 4-5 minutes, until it becomes smooth and elastic.

Let the dough rest. Form each piece of dough into a ball. Flatten slightly, wrap in plastic wrap, and refrigerate for at least 30 minutes or overnight. You can roll out the entire dough and freeze the cut pasta.
Roll out the dough. Place the dough on a lightly floured surface and dust it with flour. Starting from the center, roll the dough out with a rolling pin, relaxing the pressure as you approach the edges. Continue rolling the dough out flat, turning it occasionally, until your fingers can no longer see through. Let it rest for 10 minutes.
Cut the pappardelle. Dust the rolled-out dough with flour and roll it into a loose tube. Using a sharp knife, cut into slices about 2 cm wide. Unroll the resulting noodles; sprinkle with semolina and gently shake to separate. Place on a baking sheet and cover with a kitchen towel until firm, or place in freezer bags and store in the freezer for up to 2 months.
Exit: 600 gr.

You can check out Italian tools for making homemade pasta.