Chef Anne's Pappardelle
Serves: 5
Floy Nolan
1 January 1970
Based on User reviews:
59
Spice
51
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Place the flour on a clean, dry work surface
2
Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here)
3
Crack all of the eggs and the yolk into the hole and add the olive oil, salt and 1 to 2 tablespoons water
4
Using a fork, beat the eggs together with the olive oil, water (or more if needed) and salt
5
Using the fork, begin to incorporate the flour into the egg mixture, be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps
6
When enough flour has incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined
7
If the mixture is tight and dry, wet your hands and begin kneading with wet hands
8
When the mixture has really come together to a homogeneous mixture, THEN you can start kneading
9
When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough
10
Using the heels of your palms, roll the dough to create a very smooooooth, supple dough
11
When done, the dough should look VERY smooth and feel almost velvety
12
Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader
13
Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed
14
Get in there and have fun! When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour
15
If using immediately, do not refrigerate
16
To roll the pasta: Cut off 1/3 of the pasta dough, reserve the rest and keep it covered
17
Squash the pasta with the heels of your hands to facilitate it going through the pasta roller
18
Dust with flour
19
Put the pasta through the roller set on number one
20
Roll the dough through 2 times, dusting it with flour if it feels sticky or tacky
21
Fold the pasta into thirds and put it through the machine on number one again
22
Change the setting on the pasta roller to number two and run the pasta through
23
Continue to roll the pasta through the machine, changing the setting each time to a larger number (this will make the opening on the pasta machine smaller)
24
When you get to the desired thin-ness (I recommend number six), cut the pasta into 10-inch lengths
25
Flour the dough generously and stack them in a pile
26
Cover the stack with plastic or a clean tea towel and proceed rolling the rest of the pasta
27
When the pasta is all rolled, take 3 sheets of pasta and fold both ends of the pasta over each other until they meet in the middle
28
Using a sharp knife, cut the pasta rolls into 1-inch widths
29
Unroll the pasta "ribbons" and dust with semolina and reserve on sheet trays
30
When ready to use, bring a large pot of salted water to a boil
31
Add the pasta and cook until al dente, 2 to 3 minutes
32
Drain