With a weekend to myself I thought I’d make some of my favourite pasta – pappardelle. The name speaks for itself, translated from the verb pappare meaning to ‘gobble up’ and that’s easy to do with pretty much any sauce! It’s great for ragu, perfect for creamy sauces, or a simple pesto.
It’s not always available to buy dried in the supermarkets so I decided to make my own. There are lots of variations of pasta dough recipes but after consulting several I decided to go with the following:
- 500g of pasta flour tipo 00
- 3 eggs, 2 egg yolks
- 1bsp Filipo Berio Extra Virgin Olive Oil
- Make a well in the flour, crack the eggs and add the olive oil. Slowly mix the flour into the eggs until it crumbles like breadcrumbs and gradually knead together to form a dough.
- All the recipes I consulted with had a couple of constants, knead for 10 minutes and then wrap in cling film and place in the fridge for half an hour.
- When you roll the pasta, split the dough into four quarters and flatten out with your hand, roll on setting 1, through once and then fold onto itself and roll again. Repeat this on each setting until you get to the desired thickness, I went to about 6 or 7 depending on the consistency of the dough.
- To cut the sheets, flour the top of the sheet and roll it, like a log – then cut about 2 inches wide and place the strands on a floured board or tray. If you have lots to do place a damp tea towel on top to stop it drying out, then continue with the other pieces.
As I was on my own I decided not to make a sauce from scratch but paired my perfectly fresh pasta with Filippo Berio Tomato and Ricotta Pesto.
Cook the pasta for 7-8 minutes and reserve a little pasta water, stir in the pesto and a splash of pasta water then serve with freshly grated parmesan and basil – perfetto!
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Let us know what you like to have with pappardelle in the comments below.