Pappardelle Recipe

Preparation

1. 1

   Make the Pappardelle

   In a large bowl, combine the flour and salt. Make a well in the center and crack the eggs into it. Using a fork, beat the eggs gradually incorporating the flour until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic and let it rest for 30 minutes.

2. 2

   Roll and Cut the Pasta

   After resting, divide the dough into quarters. Roll out each quarter using a pasta machine or a rolling pin until it's about 1/8 inch thick. Cut the sheets into 1-inch wide strips to form pappardelle. Dust with flour to prevent sticking.

3. 3

   Prepare the Sauce Pomodoro

   In a large saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add canned tomatoes (crushed by hand) and simmer for 20 minutes. Stir in fresh basil and season with salt and black pepper to taste.

4. 4

   Cook the Pasta

   Bring a large pot of salted water to a boil. Add the pappardelle and cook for 2-3 minutes until al dente. Drain the pasta and add it directly to the sauce. Toss to combine.

5. 5

   Serve

   Plate the pappardelle with the sauce, dollop with mascarpone cheese, and garnish with grated Parmesan and fresh basil.