Homemade Pappardelle from Scratch

Impress your friends with the rustic kind of pappardelle you’ll often find in Italian restaurants.

Ingredients

• 100g flour & 1 egg pp (“00” if you can find it, otherwise regular flour")

Method

1.

Add the flour to a bowl and make a well in the centre. Crack the eggs into the well and fold in the flour with a spoon until the eggs have been fully absorbed.

Knead the dough a little in the bowl until a ball starts to form. When it does, take the ball out and knead it on a floured surface for 5 minutes, or until the ball is soft and smooth.

Wrap the dough ball tightly in cling wrap and let is sit for 20 minutes.

2.

Cut the ball into four pieces, wrapping each tightly in cling wrap. This will keep it fresh until you’re ready to roll it.

Take your first quarter, and flatten.

3.

Turn your pasta machine to the setting with the biggest gap between the rollers.

Roll the dough through once, and the fold, and roll through again. Do this 2-3 times.

4.

After your first roll, cover in flour to avoid your dough getting stuck in the machine.

5.

Turn the dial on the side of your past machine down by one, and roll your dough through.

Keep doing this until you get to the last number setting.

5.

Take one of your pasta sheets and spread a fine layer of flour to cover both sides.

Roll up your sheet until it looks like a cigar.

6.

Repeat with all pasta sheets.

7.

On a chopping board, cut the pasta cigars with a sharp knife, about 2cm wide.

Take the end of one of the cut past tubes, and lift it to let the pappardelle roll out.

8.

Drape the fresh pasta all over yourself, like this.

If you don’t love being covered in flour a pasta rack of flat surface is also good.

This delicious pasta will cook in boiling water (add a little olive oil in the water to stop the pasta from sticking) in about 2-3 minutes.

Enjoy!