Pappardelle | Freshly Made Pasta

I love making new pasta shapes and trying new recipes to go with the fresh pasta. I made pappardelle to go with my cacio e pepe sauce and it was a match made in heaven.

Pappardelle
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It is amazing when I am sleeping at home how little disturbs me. I can sleep with the blinds open and the ambient light is not an issue. But when we stayed at friends recently, as soon as the sun showed her face I was awake. And when we were in Ortigia I could not sleep because the street light shone into the room. On that same trip, the wind in Maratea kept me awake at night. And yet at home I am so used to the wind howling. We have little to none traffic noise at our house and it is one sound that will keep me awake. That and Church bells which chime every 15 minutes do nothing towards getting a good night’s sleep. I am sure that the familiar environment of home negates all the niggly things that keep me awake elsewhere.

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Usually the first night we sleep anywhere new is difficult. To that end when we travel locally we tend to stay in the same guest houses. And when I look at places to stay overseas I try and choose beds that are queen size so Dave and I are not cramped. And we look for accommodation away from main roads and train stations. I am also not a huge fan of spending one night in a place if possible. But this year we have a lot of single night stays. Three of them are because we want to be close to the airport for early morning flights. And two are due to travel and location needs. Do you find it difficult to sleep in a new place?

Pappardelle Con Cacio E Pepe

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5 from 1 vote

Pappardelle

Fresh pasta is very simple to make at home
Recipe Category: Italian
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 200 g 00 flour
  • 1.25 mls fine salt plus extra for cooking
  • 2 eggs
  • 1 egg yolk

Method

  • Place the flour and salt into the bowl from a stand mixer
  • Use the paddle beater and beat for 30 seconds
  • Place the eggs and egg yolk into a mixing bowl and whisk to combine
  • Pour into the flour and beat until a dough forms
  • Tip the dough out onto a piece of cling film and shape into a ball
  • Cover and refrigerate for 30 minutes
  • Remove from the fridge and divide into 4
  • Laminate each ball on your pasta machine on the largest setting until nice and smooth
  • Then roll out until you get to the smallest setting
  • Cut the sheets into 25mm thick strips and hang up to dry

To cook

  • Bring a large pot of water to the boil
  • Add enough salt so you can taste it once dissolved *
  • When the water comes back to the boil add the pasta and cook for 2 minutes
  • Remove from the water and use with a sauce of your choice

Notes

* this depends on how much water you use, and how salty your salt is
Inspiration published on Lavender and Lime February 24:

To a life well lived in 2020!


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