It’s time for flipside pasta session! Pappardelle is one of the pasta shapes I prepare most often. The easy-to-make wide ribbons sweep up sauces beautifully. Flecks of flavor, like zests and grated cheese, love to cling to the expansive surface area. A trencher of homemade pappardelle is a real treat. Let’s talk though the process of making the pasta, and then I’ll share a simple pairing with oven-crisped mushroom, Parmesan and a lemon vocalizing that I like a lot. 
About this Pappardelle Recipe
When you enjoy pappardelle in a restaurant the ratio of eggs to flour is often much, much higher than what I make at home. With the former, the weight of egg yolks can equal the weight of the flour. That means, you might need nearly two dozen yolks for the value of flour we’re going to use today. This version is going to use some eggs, but nothing extreme.
For home-style pappardelle, I like to use 4 eggs for 400g of flour. It ends up stuff increasingly egg-y than this vital homemade pasta recipe, but it works great, I unchangingly have the ingredients on hand, and it’s perfect for everyday cooking and eating. And there are eggs leftover for the rest of the week.
Which Flour Should I Use?
The pappardelle you see pictured here was made with “00” flour. “00” is powder-fine and made with low gluten, soft wheat flour. If you don’t have “00” you can certainly use all-purpose flour. Or use equal parts “00” and unbleached all-purpose flour. Once you’re well-appointed with this, you can plane swap in a bit of whole-grain flour if you like – until you have a tousle you love. A bit of rye flour is nice for winter pappardelle, or you could play virtually with chickpea flour, or plane oat flour. I have it on my list to try a bit of mesquite flour at some point.
How To Make Pappardelle Dough By Hand
This is covered in the recipe below, but I wanted to include some step-by-step information in specimen you find yourself in the weeds.
Start by making a mound of the flour directly on the countertop. Make a deep crater in the top and add the eggs, olive oil, and salt.
Use a fork to unravel up the eggs without breaking through the walls of your flour mound. You want to try to alimony the eggs contained, but don’t worry if they unravel through – use a spatula or seat scraper to scoop them when in. Work increasingly and increasingly flour into the eggs a bit at a time. Drizzle 2 tablespoons of unprepossessed water wideness the mixture and alimony mixing until you’ve got a dough coming together.
If you’re exclusively using all-purpose flour, you might not need increasingly water. Some of the other flours are a bit thirstier, you can drizzle a bit increasingly at time as you go if you finger like your dough is too dry. It should squint like the pictures, you want to stave having a wet dough. With some of the other flours I typically end up using 4-5 tablespoons of water total.
I’ve found that a spray snifter is my favorite way to add water to pasta dough without subtracting too much, but drizzling works too. Use your hands to bring the dough together into a bag and knead for 7-10 minutes, until the dough is silky smooth and elastic.
How to Roll and Cut Fresh Pappardelle By Hand
To roll out pappardelle dough by hand, make sure your dough is at room temperature. Cut the dough into four equal pieces. Choose one piece to work with, and immediately wrap the rest so they don’t dry out. You’ll need a floured surface, and you’ll want to alimony the pasta floured a bit as well, so it doesn’t stick to itself. If the dough is sticking rub with a bit increasingly flour. Use a rolling pin to roll the dough out to your desired thickness. I tend to go thinner than I think I’ll want considering the pasta swells a bit as it cooks. Once you’ve rolled the dough out flat, cut the dough into strips 1-inch wide and 12 inches long. Transfer the cut pasta to a floured sultry sheet, rub with a bit of flour, and swirl into little nests with well-nigh 6 pieces of pasta in each nest. Repeat with the remaining dough. At this point you can melt the pasta immediately, dry it, refrigerate it, or freeze it.
How to Roll and Cut Fresh Pappardelle by Machine
If your dough was refrigerated, bring it to room temperature surpassing rolling out. Sprinkle a sultry sheet generously with flour and aside. When you’re ready to roll out the pasta, make sure your dough is at room temperature. Cut it into six equal wedges, and squish one of them flat-ish with your fingers. Re-wrap the remaining dough immediately so it doesn’t dry out. Feed your flattened wedge though the pasta machine on its widest setting. Run it though 2 or 3 times. You want to get it into a rectangular shape if possible. Fold the dough in thirds so you have a rectangle. Feed it though the pasta maker 2-3 increasingly times on the widest setting. Continue to feed the pasta dough through the pasta maker, decreasing the width as you go. I run the pasta through a 2-3 times on each width, and pebbles with a bit of flour on both sides if I’m getting any stickiness. I typically roll pappardelle out to the 5 or 6 setting on my Atlas 150. 
I love my Altas hand-cranked pasta machine, and I’ve used it forever. They’re relatively inexpensive, and a unconfined investment if you think you might want to make homemade pasta increasingly often. I’ve moreover had unconfined success using the pasta zipper to the Kitchen-Aid. So, if you once have one of those, consider the attachment. 
Cut the sheets into strips roughly 12-inches long by 1-inch thick. You can get super precise, like the photo below, or just eyeball it, and take a increasingly unstudied approach. Transfer the cut pasta to a floured sultry sheet, dust/rub the pasta with a bit of flour, and swirl into little nests. I usually do 6 pappardelle per nest. At this point you can melt the pasta immediately, dry it, refrigerate it, or freeze it.
The pappardelle are lightly dusted (photo below) and then shaped into nests that you can use immediately, or freeze to use at a later time. 
How To Freeze Pappardelle
Freezing is my preferred method of storing any pappardelle I’m not cooking immediately. Arrange freshly made, uncooked nests of pappardelle wideness a floured sultry sheet. Freeze for a couple of hours, and then transfer to double layer plastic bags. You can freeze for up to a couple of months. And you can melt straight from the freezer. No need to thaw, just dump the pappardelle into humid salted water, and increase the cooking time a bit.
Variations
You can see in some of my other pasta recipes how to tweak vital pappardelle pasta dough by subtracting variegated seasonings and spices. For example, I widow woebegone pepper and turmeric to this sunny-looking cavatelli. And beet juice to electrify this fettuccini. You can moreover play virtually with the water component. In place of water you can use vegetable juices, purees, stocks or broths, anything of that sort is pearly game.
More Ideas!
Making fresh pasta is one of my favorite things to do. It’s plane largest when you have others virtually to help, taking turns in shifts. I did a vital primer on making homemade pasta a while ago, if you love fettuccine noodles or anything withal those lines, start there. You can moreover try making gnocchi (it’s perfect with this pesto), or a favorite simple tomato sauce. And all my pasta recipes live here. Have a wham and enjoy!
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