• 1 hour
  • Low

Homemade egg pappardelle

300 g Type 00 Organic Soft Wheat Flour
3 fresh eggs
1 tablespoon of salt
Ragù q.s.
Use the flour to create a fountain with a hole in the center, then add the eggs and salt. Knead vigorously for 3 or 4 minutes to obtain a smooth and homogeneous consistency. At this point, create a ball, flour it, wrap it in a cloth and let it rest for about half an hour.
After the resting time, cut the dough into 5 or 6 parts, then pass them through the dough sheeter. Roll up the dough and use a knife to cut it to form the pappardelle.
Proceed with cooking: bring the water to a boil, add salt and cook the pappardelle for about 2 minutes. Once ready, drain and season.

In cooperation with The Diary of Sonia

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