The Pappardelle I’m a format Of fresh pasta: from the elongated stripes similar to Tagliatelle, but wider, approximately 3 – 4 cm. Unlike the latter; They don’t have their origins in the Emilia-Romagna tradition, but they are typical of Tuscan cuisine. They are born in Maremma : The first name ‘pappardella‘ would result from the verb in Tuscan dialect ‘to eat‘ That means to eat. These were prepared, in particular, for the Sunday lunch with sauces with a strong flavour with the local game: such as wild boar, hare, as well as mushrooms. You want to know how to make Pappardelle? Here it is for you recipe Homemade pappardelle with all the Tricks And Advice illustrated with step by step photos . For make by hand and in short while of Pappardelle full-bodied, rough, thick And very good! Perfect to serve on the table as a first course with any seasoning!
It’s about a simple preparation and also not too long believe me! Off we go from a base of fresh egg pasta: made of Flour, egga pinch of salt then as tradition dictates, it is rolled out with a rolling pin . Finally yes pack the pastry And it is cut to size approximately 3 cm. They untie them and you get some pappardelle strips. For convenience, they can also be made with the pasta machine and the specific tool for pappardelle. but make Pappardelle by hand they will give you immense satisfaction! Just like Potato Gnocchi, Strozzapreti and fresh pastas come first blanch for a few seconds in water then season and stir to taste! In the method I will leave you some delicious suggestions on how to season Pappardelle!
Pappardelle recipe
| Preparation | Cooking | Total |
|---|---|---|
| 40 minutes + 30 minutes of rest | 2 minutes | 42 minutes |
| Cost | Kitchen | Calories |
|---|---|---|
| Bass | Italian | 356 Kcal |
Ingredients
| Quantity for 4 people |
|---|
|
How to make pappardelle
First of all, arrange the flour mixed with the salt in a well on a work surface, then add the eggs to the center and beat them with a fork, gradually incorporating the flour from the outside to the inside:
then continue to incorporate the flour until it is completely absorbed by the liquids.
you will have to find a soft dough. Work it with your hands, pulling constantly, then seal it in contact film and let it rest for 30 minutes at room temperature.
Finally, after the indicated time, divide the dough into two parts. leave the other sealed in film.
Then dust the work surface with flour and roll the pastry out thinly by 2 mm, giving it a rectangular shape.
Finally cut off the side corners to obtain precise edges:
Add a little water to the remaining dough, soften it and add it to the resting dough, mixing it well and seal again.
How to shape pappardelle
First of all, set an ideal point in the center of your rectangle, it will be the point where the two rolled pieces must fit together.
Then sprinkle some flour by pulling it with your hands over the surface so as to have a smooth and non-sticky surface.
Finally, start packing by rolling up a piece from the top and a piece from the bottom, each piece at 2 cm, until you end up with a package similar to this:
At this point, slice your pappardelle with a sharp, long knife to about 3 cm:
Then immediately move the roll, dusting it with flour.
and make all yours this way Homemade pappardelle
You can cook them directly in boiling salted water. They will be ready when they surface.
At that point I recommend draining them with a slotted spoon directly into the sauce pan
How to season Pappardelle
You can season it with the classic Bolognese ragù, the typical one with sauce.
Or with the fragrant white ragù, delicate and tasty, or the delicious Genoese sauce made with meat and onions. An excellent alternative is also the sausage ragù, with a stronger flavour.
For a meatless dressing I recommend the Béchamel which gives flavor and creaminess, you can also make it without butter or without milk to which you can add sautéed mushrooms
For a gourmet and light preparation, follow the Mushroom Tagliatelle recipe which you can make with porcini mushrooms, mixed mushrooms or dried mushrooms.
storage
once made, you can keep them at room temperature for a few hours, or I recommend freezing them.
Arrange the pappardelle in nests on trays, let them harden in the freezer, then place them in space-saving plastic bags and cook them directly in boiling water.
