This video is unavailable because we were unable to load a message from our sponsors.
If you are using ad-blocking software, please disable it and reload the page.
Rach shares a classic recipe for fresh egg pasta that calls for time and elbow grease, but there’s really nothing quite like it. She uses this homemade pasta to make her beautiful Pappardelle Roses Stuffed With Meat Sauce, but it would also be delish tossed with her Three-Meat Bolognese, Pesto or Alfredo Sauce.
“You can fold and cut the pasta dough by hand or machine into tagliatelle or pappardelle. This base recipe works well for stuffed pastas and is a go-to for us at the holidays when we make a tortellini factory out of our pantry or for revving up for ravioli on another Sunday. I weigh flour on a cheap scale I’ve had for years for all pasta and the limited baking I do, but I’ve included dry measurements to approximate the weights here.” –Rach
- 11 ounces “00” flour (about 2½ cups), plus more as needed2½ ounces fine semolina flour (about ⅔ cup)A sprinkle of fine sea salt 4 whole eggsA drizzle of extra-virgin olive oil (EVOO)
Make a well in the center of your measured flours sprinkled with salt on a large work surface; I use my wooden countertop. In the center, drop in eggs, add a drizzle of good olive oil and, using a fork, in stages pull more and more flour to incorporate the mixture into a shaggy dough, then collect and press with a bench scraper. Knead dough 8 to 10 minutes, turning back into itself until a smooth surface forms. Wrap tight with plastic and rest about 1 hour.
Cut into 5 pieces and place through pasta machine 3 times on first setting. Go down a notch and a half or so, and feed dough through machine, two passes. Continue until you reach next to last setting for thinness. If pieces of dough are larger, after the first pass, fold each time you replace dough at feeder, and for each time to follow, catching and folding sheets. Arrange sheets on parchment lightly dusted with “00” flour and top last parchment with a towel to keep sheets moist and protected.
Cut into pasta, about ⅓-inch-wide for tagliatelle and about 1-inch-wide for pappardelle. Cook about 3 to 4 minutes in a pot of boiling salted water.