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Homemade Pappardelle
With a few kitchen accessories you can make homemade pappardelle, a broad pasta noodle which welcomes a variety of
different sauces. I chose to make a pesto cream sauce.

By TheDailyGourmet | Published on August 9, 2023

Prep Time: 20 mins

Cook Time: 1 mins
Refrigerate Time: 30 mins
Rest Time: 15 mins
Total Time: 1 hr 6 mins

Ingredients
3/4 cup 00 flour, plus more for dusting

1/4 cup semolina flour

2 large eggs

Directions
Step 1
Combine 00 flour, semolina flour, and eggs in the bowl of a food processor. Pulse until dough comes together.

Step 2
On a lightly floured cutting board, knead dough about 10 times with the palm of your hand. Cover dough with a damp towel,
and rest for about 10 minutes. Shape dough into a disc. Wrap dough and refrigerate for at least 30 minutes.

Step 3
Place dough on a lightly floured surface and dust with flour. Using a rolling pin, and starting in the middle of the dough, push
away from you. Roll dough into a sheet, then tri-fold it like a letter: pick up one end of dough, fold it over 1/3 of the way, then
bring the opposite end over 1/3 of the way. Continue rolling out dough until it is thin. Let rest 5 minutes.

Step 4
Loosely roll dough like a cinnamon roll. Using a sharp knife, cut into 3/4-inch-wide slices. Unwrap noodles; dust with
semolina, and gently toss to separate.

Step 5
Bring a large pot of salted water to a boil, and cook noodles, until tender with a bite, 1 to 3 minutes.

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Cook’s Note
If you have the KitchenAid pasta roller attachment, you’ll want to finish on the 5 setting.

Nutrition Facts
Per serving: 221 calories; total fat 4g ; saturated fat 1g ; cholesterol 124mg ; sodium 48mg ; total carbohydrate 35g ; dietary
fiber 1g ; total sugars 0g ; protein 10g ; vitamin c 0mg ; calcium 26mg ; iron 1mg ; potassium 106mg

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