Preparation time: 30 minutes
Cooking time: 3-5 minutes
Tools: Spiral Dough Hook / Metal Pasta Roller / Food Processor Attachment (for accompaniments)
What is Pappardelle?
Pappardelle is a type of pasta that is very broad and flat in shape. The name derives from the verb “pappare” which means “to devour” and the pasta was first used in Italy in 1899.
- Put the flour, salt, oil and eggs into the bowl of the machine. Attach the Spiral Dough Hook and set the speed to 1-2 and knead for 2 minutes or until the dough comes together.
- Place the dough onto the work surface and knead until smooth. Wrap in cling film and rest for 30 minutes.
- Attach the Flat Pasta Maker to the machine, scatter some semolina onto the pasta and cut into four equal pieces. Lightly roll it with a rolling pin into a rectangle shape.
- Set the Flat Pasta Roller to the widest setting, moving up through the numbers on the side of the roller, and on a low speed feed the pasta through it several times, folding it in half each time, until the pasta is smooth.
- Reduce the thickness of the roller by 1, sprinkle some more semolina if needed, and feed the pasta through again. Continue to reduce the thickness until the required thickness has been achieved.
- Cut into appropriate length (for example 30 cm) .Leave the pasta to dry slightly for 30 minutes before cutting. Roll the pasta sheets up and cut the rolls into 3cm widths. Unroll the pasta ribbons and dust with semolina.
- To cook the pasta, fill the bowl with salted water and bring to a rolling boil – then add the pasta. Check it after 6 minutes, and once cooked drain in a colander.
Add 150g of sautéed spinach, having squeezed the excess liquid from the spinach, chop in the Food Processor Attachment using the thin slicing disk then add to the pasta mix.
You can use any soft herbs to flavour the pasta - just chop them in the Food Processor Attachment, using the thin slicing plate, before adding the dry ingredients.