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.
And if you love pasta! More Recipes and Where to Eat Pasta in London
- 200g pasta flour
- 2 large eggs
- sea salt
- 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
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