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Italian Recipes -
Thick Ribbon
Pasta (Pappardelle) Recipe
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Italian Pasta Recipes
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Thick Ribbon Pasta
(Pappardelle) Recipe
Ingredients
Method:
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Put the flour in a
mound on a pastry board and make a well in the
centre. Break the eggs into the well and add a
little water. Pour over the salt.
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Fold the flour
over the eggs and water gently and keep turning it
with the fingers until the liquid is absorbed,
adding a little more water if the pastry is too dry.
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The pastry should have a smooth consistency. Knead
well with floured hands for 10 minutes. Roll into a
large square. Fold up and roll out again.
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Cover and
leave to rest for 30 minutes. Repeat this process
twice more. Roll the pastry again thinly and allow
to dry out for 30 minutes.
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Cut into 2 cm/3/4 in
wide ribbons and dry over a cloth on the back of a
chair. Store in airtight containers in the fridge
and use within 3-4 days.
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Cook in plenty of boiling,
salted water for 3-5 minutes, depending on
thickness, until just tender but still with some
texture. Drain and use as required.
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