Hand-Cut Pappardelle
This is a rhythmic process. You are building a structure, not just mixing ingredients. Once you feel the dough tighten under your palms, you know you have the right tension to roll it thin enough to see light through the sheet.
Respect the rest
If you try to roll the dough before it has rested, it will fight you and shrink back. Give the gluten time to relax completely.
- Large wooden cutting board
- Bench scraper
- Rolling pin
- Sharp chef's knife
What goes in.
- 400gType 00 flour
- 4Large eggs, room temperature
- 1 tspFine sea salt
Rolling by hand
Rotate the dough a quarter turn after every few passes with the rolling pin. This keeps the shape round and ensures the thickness remains uniform from center to edge.
The method.
Form the well
Mound the flour on your board and create a deep crater in the center. Crack the eggs into the middle and add the salt.
Bring it together
Use a fork to whisk the eggs, gradually pulling flour from the inner walls of the crater until a shaggy mass forms.
Knead for texture
Knead the dough by pushing it away with the heel of your hand, then folding it back. Do this for at least ten minutes until the surface is smooth and springs back when pressed.
Rest
Wrap the dough tightly in plastic and leave it on the counter for at least 30 minutes. It needs to reach room temperature to roll out easily.
Roll and shape
Roll the dough into a large, thin circle. Lightly dust with flour, fold it into a loose roll, and use your knife to slice ribbons about one inch wide.
Cook
Drop the ribbons into rapidly boiling salted water. They are done the moment they float to the surface, usually within two minutes.
Other turns to take.
Herb Infused
Fold finely minced parsley or chives into the dough during the final stages of kneading for color and aroma.
Semolina Edge
Replace 50g of the 00 flour with fine semolina flour for a firmer bite that holds up well in a thick ragu.
When it doesn't go to plan.
If the dough feels dry, wet your hands with water and continue kneading rather than adding more liquid.
Don't skip the flour dusting before you roll the dough into a log to cut; otherwise, the ribbons will stick together.
Cook the pasta immediately after cutting or hang it on a drying rack to prevent it from clumping.
The ones that keep coming up.
How thin should I roll the dough?
You should be able to see the shadow of your hand through the sheet. If it is too thick, the pappardelle will feel gummy rather than silky.
Can I use a machine to cut the ribbons?
You can, but the appeal of pappardelle is the slight unevenness of the hand-cut edge which helps the sauce cling to the noodle.
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