Pappardelle

Wide ribbons of fresh pasta originating from Tuscany, ideal for holding rich sauces like slow-cooked meat ragù. Their generous surface makes them a Sunday classic.

45 min
4 servings
Advanced
Moderate
🇮🇹 Italy

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Ingredients

Pâte

1 Extra egg yolk

Spices & seasoning

1 pinch Salt

Optional extras

2 tbsp Bolognese sauce or ragù

Nutrition facts

401 kcal per serving

Protein: 17.2 g
Carbohydrates: 53.6 g
of which sugars: 1.3 g
Fat: 12 g
Fiber: 2.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Pour the flour into a mound on the work surface, then crack the eggs into the center with the extra yolk, the oil and the salt.
Gradually incorporate the flour with a fork, then knead by hand for 8 to 10 minutes until you get a smooth, elastic dough.
Wrap the dough in cling film and let it rest 30 minutes at room temperature.
Roll the dough out to about 2 mm thick, dusting it with semolina so it doesn't stick.
Roll the dough up on itself into a long log, then cut 2 cm wide ribbons with a sharp knife.
Unroll the ribbons and let them dry 10 minutes on a floured towel.
Cook the pappardelle 2 to 3 minutes in a large pot of boiling salted water, then drain, keeping a little cooking water.
Toss with the hot sauce, butter and Parmesan, adding a splash of cooking water to bind.