Pappardelle

Written By Stephen Coello

PAPPARDELLE

Equipment Needed

  • Pasta Machine

  • Bicicleta

  • Knife

Basic Pasta Dough Recipe

  • 150 grams “00” flour

  • 125 grams egg yolks

  • Etc…

Method

Place the flour on the worktable and make a hole in the center to add the eggs. Combine the flour and egg yolks using the “fountain method”. After the dough is fully combined, knead the dough for 8-10 minutes to form the gluten in the dough. Rap in plastic wrap and let rest for about 30 minutes. After Resting, flatten the pasta dough and pass through the pasta machine starting at the biggest setting and going step by step down to the thinness desired. MY PASTA MACHINE GOES FROM 0 TO 9. SOME MACHINES GO FROM HIGH NUMBERS TO LOW. I typically roll my pasta to 7. Trim the sheet into the length of noodles desired, (I typically do about 9 inches.) Next adjust the width of the bicicleta to about 1 inch and cut. Dust the noodles with extra flour to prevent sticking and wrap.

Stephen Coello
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