Pappardelle
Pappardelle is an egg pasta format that you can prepare at home without difficulty: use yellow-fleshed eggs and 00 flour.

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Pappardelle

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Ingredients

Adjust Servings:
300 g Flour '00' type
Yellow-fleshed eggs 3

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Ingredients

Directions

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Pappardelle is an egg pasta format that you can prepare at home without difficulty. The dough is made of eggs only, preferably yellow eggs and flour.

The color of the eggs depends solely on what the animal eats (unlike the color of the shells, which varies by breed) and does not affect the organoleptic properties of the food. As flour, choose type 00, which is best for this type of preparation: there is no leavening so you do not need a strong flour capable of absorbing liquids and retaining carbon dioxide, aspects that give leavened doughs volume and elasticity.

Start incorporating the ingredients with a fork, then help yourself with a tarot (a kind of rectangular shaped spatula) and finish with the palms of your hands. The most delicate part of the whole process is the rolling out of the dough, which should reach an even thickness of about 1 to 2 mm (depending on the size you want to obtain).

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Steps

1
Done

On the work surface, arrange 300 g of flour in a heap.

2
Done

Add the eggs and beat them lightly with a fork.

3
Done

Begin to incorporate the flour.

4
Done

Mix using a tarocco (a kind of rectangular shaped spatula) and start kneading with the palms of your hands. Clean your hands and discard.

5
Done

Work with the palms until the dough is smooth and homogeneous.

6
Done

Cut the dough in half and check for air bubbles inside.

7
Done

Make a ball, cover with foil and let it rest for 15 to 20 minutes.

8
Done

Lightly flour the work surfaces and begin rolling out the dough starting from the center.

9
Done

When you have obtained a thickness of 1 cm roll the dough on the rolling pin and turn it 60°C (140°F).

10
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Continue to roll the dough and turn it over as you go. Apply pressure alternately on the upper right and left edges.

11
Done

Roll up and work the bottom edge.

12
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The dough is ready when it reaches a thickness of 2 mm.

13
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Dust the sheet with flour and fold the dough.

14
Done

Fold in the edges and dust.

15
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Fold the dough further at the edges. Complete until you get a strip. Cut in half.

16
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For pappardelle, cut 1 cm wide strips with a sharp knife. Roll out the dough.

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