Advertisement
Pappardelle
- Difficulty
Easy
Published 1996
Broad hand-made noodles from Tuscany, traditionally paired with hare, but not by me. I find hares altogether too endearing.
Ingredients
- cut noodles approximately
15 cm 2 cm
Method
Make the Rich Pasta Dough and roll out as directed. With a crinkle cutter (ravioli cutter), cut noodles approximately 15 cm long and 2 cm wide. Individually dust them with semola and lay on the tray. The amount of dough given will be enough for ten people, but it keeps well if you leave it to dry overnight (cake racks are very good for drying small quantities).
I serve pappardelle with
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe