Hand-Cut Pappardelle
There is a significant difference between extruded factory pasta and dough shaped by hand. When you cut these ribbons yourself, you control the width and the texture, creating a meal that feels substantial and intentional.
Patience is your primary ingredient.
The dough needs to rest for at least thirty minutes; if you try to roll it before the gluten relaxes, it will fight you and shrink back every time.
- large wooden cutting board
- bench scraper
- rolling pin
- sharp chef's knife
What goes in.
- 300gtipo 00 flour
- 3large eggs
- 2extra egg yolks
- 1 tspextra virgin olive oil
- pinchfine sea salt
Rolling to Transparency
Do not rush the rolling process. Use long, even strokes starting from the center of the dough, rotating it frequently until it is translucent enough that you can see your fingers through the sheet.
The method.
Form the well
Mound the flour on your board and create a deep crater in the center. Crack the eggs and yolks into the middle, adding the salt and oil.
Incorporate the flour
Use a fork to whisk the eggs, slowly pulling in flour from the inner walls of the well until a shaggy mass forms.
Knead by hand
Push the dough away from you with the heel of your palm, fold it back, and rotate. Repeat this for 10 minutes until the surface is smooth and springs back when poked.
Rest
Wrap the dough tightly in plastic and let it sit at room temperature for 30 minutes. This is non-negotiable for achieving a thin roll.
Roll
Divide the dough into four pieces. Keep three covered. Roll one piece into a thin, large rectangle on a lightly floured surface.
Cut
Dust the sheet lightly with flour and roll it loosely into a cylinder. Use your knife to slice ribbons about 1-inch wide. Unravel them immediately and toss with a little extra flour.
Other turns to take.
Herb-Infused
Lay flat-leaf parsley or basil leaves onto the dough during the final roll, then roll over them once to press them into the pasta sheet.
Semolina Blend
Substitute 100g of the 00 flour with fine semolina flour for a firmer, more rustic bite.
When it doesn't go to plan.
If the dough feels too dry while kneading, wet your hands with water rather than adding more liquid to the dough directly.
Cook in a very large pot of heavily salted water; fresh pasta releases a lot of starch and needs space to move.
Fresh pasta cooks in 2 to 3 minutes; taste it early to catch it while it still has a slight resistance.
The ones that keep coming up.
Why did my dough shrink back while rolling?
The gluten is too tight. Let it rest for another 15 minutes, covered, before trying to roll again.
How do I store this if I am not cooking it immediately?
Nest the cut ribbons into loose piles dusted with flour and refrigerate for up to 24 hours, or freeze them on a baking sheet before bagging.
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