HOMEMADE PAPPARDELLE RECIPES

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HOMEMADE PAPPARDELLE RECIPE - JOHNNY MONIS | FOOD & WINE



Homemade Pappardelle Recipe - Johnny Monis | Food & Wine image

 More Fresh Pasta Recipes

Provided by Johnny Monis

Total Time 1 hours 0 minutes

Yield makes 1 pound

Number Of Ingredients 4

1 3/4 cups plus 2 tablespoons all-purpose flour, plus more for rolling
1/3 cup fine semolina
3 large eggs, at room temperature
3 large egg yolks, at room temperature

Steps:

  • In a food processor, combine the flour and semolina and pulse several times. In a measuring cup, mix the whole eggs and egg yolks. With the machine on, pour in the eggs and process until the flour is moistened; the dough may still be a bit crumbly. Turn the dough out onto a floured work surface and knead until silky smooth, about 3 minutes. Wrap in plastic and let stand at room temperature for 30 minutes.
  • Divide the dough into 3 pieces; keep 2 pieces wrapped. Flatten the remaining piece of dough, dust it with flour and roll it through a hand-cranked pasta machine, beginning at the widest setting and stopping at (or just before) the thinnest; dust the dough lightly with flour between settings. Cut the strip into 4 pieces, 10 to 12 inches each, and dust with flour. Roll up each piece loosely and slice 3/4 inch thick. Uncoil the pappardelle and toss them with flour. Transfer the pappardelle to a flour-dusted baking sheet. Repeat with the remaining pieces of pasta. Toss the pappardelle occasionally to dry them out evenly and keep them from clumping.

HOMEMADE PAPPARDELLE RECIPE | BON APPÉTIT



Homemade Pappardelle Recipe | Bon Appétit image

Homemade Pappardelle Recipe

Provided by Kate Ewald

Yield makes 2 1/2 to 2 3/4 pounds Servings

Number Of Ingredients 5

5 cups all purpose flour, divided
1 1/2 teaspoons salt, divided
6 large eggs, divided
6 large egg yolks, divided
6 tablespoons (or more) water, divided

Steps:

  • Place 2 1/2 cups flour and 3/4 teaspoon salt in processor; blend 5 seconds. Whisk 3 eggs, 3 yolks, and 3 tablespoons water in bowl. With machine running, pour egg mixture through feed tube. Blend until sticky dough forms, adding water by teaspoonfuls if dry.
  • Scrape dough out onto floured work surface. Knead dough until smooth and no longer sticky, sprinkling lightly with flour as needed if sticky, about 8 minutes. Shape into ball. Cover with plastic wrap and let rest 45 minutes. Repeat with remaining flour, salt, eggs, yolks, and water.
  • Divide each dough ball into 4 pieces. Cover dough with plastic wrap.
  • Set pasta machine to widest setting. Flatten 1 dough piece into 3-inch-wide rectangle. Run through machine 5 times, dusting lightly with flour if sticking. Continue to run piece through machine, adjusting to next-narrower setting after every 5 passes, until dough is about 26 inches long. Cut crosswise into 3 equal pieces. Run each piece through machine, adjusting to next-narrower setting, until strip is scant 1/16 inch thick and 14 to 16 inches long. Return machine to original setting for each piece. Arrange strips in single layer on sheets of parchment.
  • Repeat with remaining dough. Let strips stand until slightly dry to touch, 20 to 30 minutes. Fold strips in half so short ends meet, then fold in half again. Cut strips into 2/3-inch-wide pappardelle. DO AHEAD Can be made 1 day ahead. Arrange pappardelle in single layer on sheets of parchment. Stack sheets in roasting pan. Cover; chill.

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