Handmade Pasta
The Bolognese comes from the legendary author, Marcella Hazan and you can find it on NYT cooking. But I will walk you through this Pappardelle, which is adapted from the Pasta Queen cookbook. See how it’s made here.
Ingredients
400 grams tipo 00 flour, plus more for dusting
195 grams from 3-4 eggs
1 tablespoon water, as needed
Special Equipment
Hand crank pasta machine
Pizza cutter
Make it!
Add your flour directly onto a large surface and create a big well (about the size of your hand). Add the eggs in and whisk them with a fork. With each whisk pull some flour into the mixture from the sides. Eventually the well will collapse and you may need to quickly pull the flour and eggs together with your hands. Start working the dough until it begins to form a scraggy ball. Continue to pull the scraps into the ball and begin kneading. If after a few minutes the dough is still very dry, periodically dip your fingers into water and rub them on the cracks. Continue kneading for 10 minutes until the dough is smooth and elastic. When you press your finger into it, it will bounce back right away. Cover with plastic wrap and let it rest for 30 minutes.
After the dough has rested, flour your surface and remove the plastic wrap. Cut it into four equal sections and set the other three aside. With the palm of your hand, press down on the dough and flatten it into an oval. Set your pasta maker to the largest setting (in my case, a 7). And run it through once. It may be a bit difficult. Place the elongated oval vertical on your surface and fold it like you would a letter, into thirds. Run it back through the machine on the same setting. Repeat one more time. Then bring it through each setting, one at a time until you get to the lowest (setting 1). At this point, you should be able to see through the dough.
Cut the piece in half short ways so that you have two rectangles. Roll each piece into thirds and cut them into 3/4 inch slices. Unravel and you’ll have multiple noodles! Dust with flour and until ready to cook. Repeat for all three other dough slices.
