Pappardelle – make your own pasta!
Make any kind of pasta for yourself
After Asia and the antique Greece, Pasta came to Italy in the 12th century. Since then, it is one of the main coloums of the Italian kitchen and the probably biggest part of its culinary heritage. Italians create by far the most Pasta versions from different flours, and many varying other ingredients including egg, herbs, food colours and more. It quickly spread over the alpine areas into other countries, mostly as an egg yolk variant, since this one is giving and extra kick of taste to the other parts of the dish.
Easy to make – and start varying
The most common flour is durum wheat flour or hard wheat flour, many times mixed with softer components. The other parts and amounts of the recipe are often dependant on the flour and the mix of flours, since it can absorb more or less moisture and gives the different types of pasta, which can be cooked in water, broth or sauces, filled and unfilled in many different shapes.
We use a durum wheat flour with 80 percent hard wheat and 20 percent softer wheat mixes, as we like the “al dente” (with a bite) consistency, but also it starch from the softer flour to make the pasta still a bit “sticky”. It blends into the sauces a bit better, while still maintaining its structure. Additionally, we use some egg yolk, because it is the “transfer ingredient” for some special flavours like truffles and other mushrooms that we often use in our kitchen. This transfer effect is the main reason why Tajarin pasta from the Piedmont has a very high amount of egg yolk, sometimes up to 40 percent, just to carry and emphasize the taste of the world famous Alba truffles or also the Porcini (Steinpilz, Karljohansvamp Herkkutatti).
But according to your own dishes, taste and creativity, we encourage you to vary ingredients and amounts. Very soon, you will find your own recipes and mixes for your pasta and your main courses that fit way better than the recipe out-of-the-box.
Different versions of pasta – Ingredients for 4 persons
Pappardelle or any simple Pasta
Ingredients for pasta without egg
- 400 gr hard wheat flour type 80/20 mix
- or 300 gr pure hard wheat flour and 100 gr soft wheat flour
- 200 ml cold water
- optional 1 spoon olive oil
- a bit salt
Ingredients for pasta with egg (our favorite, used for Pappardelle, Tagliatelle)
- 400 gr hard wheat flour
- 6-8 egg yolks or 4 full eggs
- optional 1 spoon olive oil
Ingredients for pasta integrale (full corn flour)
- 400 gr full corn flour
- 3 eggs
- a bit salt
- 100 ml water
Ingredients for soft wheat flour
- 400 gr soft wheat flour / all-purpose flour
- 4 eggs
- 1 spoon olive oil optional
Ingredients for gluten free pasta
- 70 gr Tapioka flour
- 70 gr corn starch
- 3 spoons potato starch
- 1/2 tea spoon salt
- 5 tea spoons Xantham Gum
- 3 eggs
- 1 spoon vegetable oil
- The making is basically the same with all the above dough mixes. Give all components into a bowl and knead the dough, either by hand or with a hand mixer with dough hooks until the dough is fully mixed.
- We suggest at least around 5-7 minutes with a machine or 8-10 minutes by hand. The kneading process is very important since the dough could still have some flour inclusions that will cook into holes or knots when you start boiling your pasta in water later.
- Then take out the dough and place it on a wooden board or a very clean wooden table with some flour spread on it. Then keep kneading the dough for another 8-10 minutes, while pressing the dough ball flat with your hands every now and then and fold it again. The dough should be kneaded until it is elastic, has a glossy surface and is not sticky anymore.
- If you have the feeling that it is too dry, simply add a bit water. And if it is too sticky, just add a bit flour to the wooden surface and knead until you reach the desired consistency.
- When your dough is ready, form a ball and cover it with a kitchen towel and let it rest in room temperature for about 30 minutes.
- After this time, cut the dough into 4 pieces and roll out the dough very flat into a big rectangle, from the center to the outer edges. Now you can process the rest as desired in form and shape. The most easy variants are Pappardelle, Tagliatelle (around 1 mm thickness), Ravioli, Agnolotti, Tortellini or or even Lasagna sheets (at around 1,5 to 2 mm thickness).
- If you do not have a pasta machine and are still a pasta beginner, simply start with Pappardelle or Tagliatelle (band noodles). And here is how to do this in an easy way:
Simply cover your flat dough with a tiny bit of flour and roll it gently. Then start carefully cutting the roll into pieces with a sharp knife. About 2,5 cm for Pappardelle, around 1 cm for Tagliatelle. The flour will prevent the dough sticking together while being rolled. After cutting the dough in pieces, start unfolding your roll pieces again into long pasta noodles and separate them. This is probably the most easy instruction to make wonderful and tasty pasta for your dinner table.
Tips and tricks
If you want to cook the pasta now, simply put it into a pot of well salted and boiling water for about 1-3 minutes, according to the thickness of your pasta. Just do not overcook it to keep the “al dente” bite that is typical for the Italian kitchen! The al dente state is also important for added sauces, so the noodle is not too saturated with moisture and is able to absorb the sauce into its surface and release a bit more starch to the sauce this way. Additional trick: use a bit of the starch containing boiling water for your pasta sauce to make it more tasty, creamy and glossy. It tastes and looks more delicious!
When sealed airtight, the dough can be kept in the fridge for at least one full day. This storage is preferred over storing already cooked pasta, since the carbohadrate components can get spiolt very quickly.
If you plan to store the pasta for a longer period, you can dry it in room temperature for about 6-10 hours on a clean grill roast so that it can dry the full surface of the dough. As a semi-pro trick, you can also use a few clean coat hangers and hang your pasta onto them. This way it keeps a long noodle form, easier to store and also looks more appealing when you use them at a later stage.
As a simple rule, the dough is made with 100 grams of flour and 1 egg or according liquid per person. Additionally, you can add purreed or chopped herbs – such as parsley, salvia or basil – or add natural food colours – like beet root juice or even Octopus ink – to colour your pasta and create something special and eye appealing on your and your friends plates.
Pappardelle Pasta recept
Pappardelle Pasta resepti
Pappardelle Pasta Rezept