I can’t be certain, but I don’t think I’ve ever bought, or even seen pappardelle pasta in the grocery store. It might be in your’s, but I have a tough time finding it. Fortunately, I love homemade pastas, and I love to make pappardelle. In this recipe video, I show you how to cut this pasta shape, which is a very broad, long noodle. Pappardelle, is pretty common is restaurants, and goes great with rich meat sauces, like pork sugo…and it’s a pretty simple pasta to make at home.
Making Pappardelle Pasta
- Before making pappardelle, you need to make pasta dough, and you need to roll that dough out. I don’t show those steps in this video….but
- You can watch me making pasta dough in this video….and
- You can watch me rolling out the pasta dough here
- Once you have the pasta sheet rolled out flat to the thickness you’d like, you can cut the pappardelle pasta by hand
- Heavily flour one side of the pasta sheet, and then roll the pasta up into a loose cigar shape, making sure the floured side touches the pasta to prevent sticking
- Once rolled, use a knife to cut rings that are 1 to 1.5 inches thick; you’ll probably get 4 to 5 rings per pasta sheet
- Once cut, you can unwind the rolls, and you’ll have your pappardelle
- These are great fresh, but they also freeze really well
- Just coat them in a good amount of flour to prevent them from sticking and you’re good to go
One of the nice things about pappardelle, is that they are so large, 4 – 5 noodles make a good size portion. So, you end up having to put out less effort for the same number of portions. And of course, you can make some great dishes with this pasta. Hope you make some pappardelle soon, and leave a comment to let me know how it goes.