Pappardelle is a type of traditional Italian flat and broad pasta native to Tuscany, it includes flour, semolina and the eggs. The ingredients are quite affordable, and cook at home The conditions are easy. Combine papardelle pasta with vegetable and meat Italian cuisine or add to the soup. Share with друзьями: 
Time: 1hour. 20 minutes. The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1.75 Art. premium flour plus for work
- 1 tbsp. Italian semolina flour and semolina for sprinkling
- 6 large eggs at room temperature
- 4 tsp olive oil
- Salt
Recipes with similar ingredients: fresh dough, higher flour varieties, eggs, semolina, egg noodles, papardelle pasta
Recipe preparation:
- Cook the dough. Sift flour and semolina together on a large working surface and make a depression in the center. Shake the eggs, olive oil and a pinch of salt in a bowl, then pour this mixture into a depression in the flour; knead gradually flour mixture to a homogeneous mass.
- Form 2 balls of the same size from the dough; sprinkle them surface flour. Knead each piece of dough individually base of the palm, wrap the edges of the dough inward and with force push counterclockwise. Keep beating wrap the edges inward and rotate the dough for 4-5 minutes, until It will not become smooth and elastic.
- Let the dough rest. Make a ball from each piece of dough. Flatten slightly, wrap in plastic and refrigerate at least 30 minutes or at night. You can roll all the dough and freeze chopped pasta.
- Roll out the dough. Place the dough on lightly sprinkled flour surface and sprinkle with flour. Starting from the center, rolling pin roll out the dough, easing the pressure on the rolling pin, as approaching the edges. Keep rolling the dough into a flat sheet, turning it over from time to time, until through it fingers will shine through. Leave on for 10 minutes.
- Slice the pappardelle. Sprinkle the rolled dough on top with flour and roll it into a loose tube. Using a sharp knife, chop into slices about 2 cm wide. Unroll the resulting noodles; sprinkle with semolina and gently shake to separate. Lay on a baking sheet and cover with a kitchen towel until harden or put in bags for freezing and store in freezer up to 2 months. Exit: 600 gr. You can familiarize yourself with Italian fixtures for making homemade pasta.
