Pappardelle are large, very broad fettucinne pasta. The name reportedly derives from the verb “pappare” to gobble up. The fresh types are two to three centimetres (¾-1 inch) wide and may have fluted edges. Dried egg pappardelle have straight sides. This traditional pasta, a cousin to the smaller tagliattelle, was traditionally paired with wild boar sauces and rich hare sauces.
I’m so confused why this pasta is a kind of pricey than another pasta??? It seems to twice or three time more expensive. After ask Mr.Google, i found that this pasta is actually the same ingredient with another pasta. So then i’m trying to make it by myself…
Tt,s just so great texture and flavour !!!
- 1 cups all high protein flour
- 20 gr Corn flour, for dusting
- 3 medium eggs yolk (or just 1whole egg) , at room temperature
- 4 teaspoons olive oil
- Salt n peper to taste
1.Sift the flour in a bowl.
2. Place the eggs, olive oil, salt n pepper in a bowl, then pour into the well; with a fork, break up the egg yolk, then gradually mix the wet ingredients into the flour mixture just until combined.
3. Knead with your hand, let it rest in plastic wrap and refrigerate for 30 minutes
4. Divide into 2 ball, dust more with corn flour androlled it in your pasta maker with no.1 until no.5-6 into a sheet, turning occasionally, until you can see your fingers through the bottom.
5. Dust the top of the sheet of dough with corn flour and loosely roll it into a cylinder.
6. Cut into 3/4-inch-wide slices using a sharp knife.
7. Loose or unwrap the pasta and gently toss to separate.
8. Cook in boiling water with seasoning in1-2 minutes until al dente, drain well
9. Toss with seasoning or cook it in your prefer way….
Thai Style Beef:
Stir fry thin slice of beef tenderloin with spring onion, garlic, and oenion and seasoning with tamarind, fish sauce, and thi style chili paste.
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