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.
Ingredients
- flour: 0 piece (plus more for dusting)
- semolina flour: 0.25 cup
- eggs: 2 piece
Metric Conversion
Stages of cooking
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Combine 00 flour, semolina flour, and eggs in the bowl of a food processor. Pulse until dough comes together.
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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.
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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.
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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.
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Bring a large pot of salted water to a boil, and cook noodles, until tender with a bite, 1 to 3 minutes. Cook’s Note If you have the KitchenAid pasta roller attachment, you’ll want to finish on the 5 setting.
