Pappardelle

  • Recipe difficulty: Hard
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes

Preparation time: 20 minutes

Cooking time: 
10 minutes

Serves: 
4

Equipment: 
saucepan 

Method

To make the pasta dough:

  1. Attach the K-beater and add the flour, salt, oil and eggs. Mix on a low speed until if forms a smooth dough.
  2. Remove the dough from the bowl and wrap in cling film, leave to rest for 30 minutes.
  3. Cut the reserved dough into four equal pieces and lightly press each piece with the back of your hand into a rectangle shape.
  4. Attach the flat Pasta Roller and scatter some semolina on the attachment and on the pasta dough.
  5. Set the pasta roller to the widest setting (1) and on a low speed feed the pasta through it several times, folding it in half each time, until the pasta is smooth.
  6. Reduce the thickness of the roller by one, sprinkle some more semolina if needed, and feed the pasta through again. Continue to reduce the thickness down to setting 3.
  7. Scatter some semolina onto a work surface and roll the pasta up into a loose sausage shape, cut with a knife into 3cm strips.
  8. Allow to dry for 20 minutes before cooking.

To cook the pasta

  1. ŸPlace some salted water into a saucepan and bring to the boil.
  2. Add the pasta and cook for 1 to 2 minutes. 

To make the sauce

  1. Place all the ingredients into a sauce pan and gently cook for a few minutes.
  2. Toss into the cooked pasta and serve. 

Ingredients

For the pasta dough:

200g flour '00' type
2 eggs
2 tbsp olive oil (optional)
2 tbsp water (optional)
1/2 tsp salt
Semolina/plain flour for dusting 

For the sauce:

4tbsp butter
4tbsp chopped parsley
50g pancetta, chopped into strips
1tbsp capers 

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