Fresh pappardelle
SERVES 4 OR 6 PREP TIME 45 MINUTES (+ RESTING TIME)
SERVES 4 (460g)
2 cups (300g) ‘00’ flour, plus extra for dusting
3 eggs coarse semolina, for dusting
SERVES 6 (650g)
2⅔ cups (400g) ‘00’ flour, plus extra for dusting
4 eggs coarse semolina, for dusting
1 Place flour in a mound on a work surface or large wooden board. With your hand, make a well in the centre, high and wide enough to contain the eggs. Break eggs into the well. Lightly beat the eggs with your fingertips or a fork. Slowly draw the flour into the egg mixture using a circular motion to form the dough. If the dough feels a little dry, knead in a splash of water, or if sticky, add a little more flour. Knead the dough for 5 minutes or until smooth. Wrap dough in plastic wrap; set aside to rest for 30 minutes.
2 Divide the dough into 4 or 6 even pieces, depending on the number of serves you are making. Working with one piece at a time, and keeping the remaining dough covered, flatten then lightly roll out the dough until thin enough to fit through the widest setting on the pasta machine, dusting with extra flour if sticky. Roll the dough through the widest setting. Fold the dough into thirds then turn 90 degrees.
3 Roll again through the widest setting. Repeat twice more or until dough pieces are smooth and even. Continue rolling dough through the pasta machine, reducing the setting by a notch each time, until each piece is 2-3mm thick. Dust sheets with semolina and set aside for 10 minutes or until dried slightly.
4 Cut dough sheets into shorter 35cm lengths. From the short side, fold one sheet in half then repeat folding in halves to form a neat stack. With the folded side in front of you, use a sharp knife to cut the dough into 3cm wide pappardelle. Gently unroll, then dust pappardelle with semolina. Arrange in loose nests on trays dusted with semolina or lined with baking paper. Repeat with each dough sheet.
5 If not cooking immediately, store pappardelle nests covered in the fridge for up to 1 day or dry completely on a pasta drying rack then store in an airtight container. When ready to serve, cook pappardelle in a large saucepan of boiling salted water for 2 minutes or until al dente.
Not suitable to freeze.