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Oh my! I do love homemade pasta. And I love a slippery handmade noodle, be it la mian from China, or Italian pappardelle. It almost always tastes better homemade and as with anything you make yourself you can adjust it to your taste, be that thickness or adding additional things to the dough. Normally I like my papardelle thin and silky, but today I wanted it toothsome, and so I rolled it a little thicker than normal.

Making handmade pappardelle

Handmade pasta is a frugal thing and pappardelle is just a noodle thickness crafted from an egg pasta dough. Just pasta flour (which most supermarkets carry now, all Italian delis, and it is certainly easily available online), eggs and salt, that is it. The rest is time and a little effort, but really it doesn’t take that much time at all, and the effort is very satisfying. If you don’t have a pasta machine, panic not, in Northern Italy it is more common to roll it by hand using a rolling pin on a wooden board. I have done this and it is so satisfying. Equally, it is more common to make the dough by hand, making a nest of flour and putting the eggs in the middle, slowly introducing them to each other before kneading until soft and elastic. At home for speed and to free myself up to do other things, I usually use my mixer with dough hook, and I roll the pasta with a pasta machine, as I have no space for a pasta board (and how I would love one, like I have seen in Italian homes used weekly).

It is snowing outside again, and I need no excuse really, but were I to need one to make sausage meatballs and fry the accompanying freshly made pappardelle, kale and carrot ribbons in the rendered sausage fat, this is it. OH MY. So good. A little garlic underneath like nutty perfume to complete it all, deliberately fried until almost golden. Deep joy and such satisfaction. Use shop bought pasta if you like but make it a noodle, and make sure it has time to linger in that glorious sausage fat.

lle with Sausage Meatballs, Kale & Carrot recipe.

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Handmade Papardelle with Sausage Meatballs, Kale & Carrot
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Handmade Papardelle with Sausage Meatballs, Kale & Carrot

Ingredients

    papardelle
    makes enough for 4 people, you can store the dough in the fridge for another use if cooking for less
  • 200g pasta flour
  • 2 large eggs
  • sea salt
    sausage meatballs, kale and carrot
    per person
  • 200g sausage meat, shaped into small balls
  • a handful of kale, torn from the stem (I used purple kale, but any kale will do!)
  • 1 carrot, peeled and cut into long ribbons using a vegetable peeler
  • 1 clove garlic
  • 1 tbsp neutral oil like rapeseed oil
  • half a teaspoon of mild dried chilli like gochugaru (Korean chilli)
  • sea salt and pepper

Instructions

papardelle
  • To do this as the Italians do, and entirely by hand, you will need a wooden board and long rolling pin, nothing else. You can use your mixer and dough hook too, as I tend to do.
  • Using your mixer, put 2/3 of the flour, eggs and a generous pinch of salt in the bowl and put on the mixer. The proportions will be affected by conditions like humidity, which is why I suggest adding less flour and then slowly adding the rest until just right.
  • Put the flour in a pile on the board and create a well in the centre. Crack your eggs in here, and using your hand, gently massage the flour into the eggs, bringing in the remaining flour as you do, with your other hand.
  • When the eggs have absorbed as much flour as they can (this will be affected by humidity etc), and you have a ball of dough, discard the remaining flour.
  • Knead the pasta dough, close to your body as it takes less effort, using one hand shaped like a fist and alternately, the other, pushing the dough as you do. Do this until the dough becomes shiny and elastic (takes about 5 minutes). Cover with cling film and leave to rest for half an hour or so.
  • After resting, roll the dough. Again, closer to your body is easier, rolling away from you as you do, and turning the pasta every now and then. When the pasta is thin enough, it is done.
  • At this point it is ready to roll, roll to the desired thickness (using a pasta machine, 5 or 6) and then cut into 1 cm strands. Arrange in nests and leave covered with a clean tea towel while you prepare the rest.
  • sausage meatballs, kale and carrot
  • Put a pot of salted water on to boil for the pasta.
  • Heat the tablespoon of oil in a separate frying pan / skillet over a medium heat. Add the meatballs and fry, moving around as you do, until cooked on all sides. Add the carrot ribbons and cook until starting to soften. Add the garlic and chilli and cook until almost golden, as you want that nuttiness. Add the kale and then immediately, put the paparedelle in the boiling water. It will take just a few minutes to cook. As always you want this al dente.
  • Transfer the papardelle to the sausage meatball, carrot and kale mix and stir well for a minute or two so that the papardelle soaks up all the flavours. Season to taste (if it needs it, the sausage meat will already be seasoned).
  • Add the garlic, and cook until almost golden, as you want that nutty flavour. Serve immediately.
  • Enjoy!
  • http://eatlikeagirl.com/handmade-pappardelle-with-sausage-meatballs-kale-carrot/

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