Pasta: Hand-Cutting Tagliatelle and Pappardelle
Creating homemade pasta is a rewarding culinary adventure, and hand-cutting tagliatelle and pappardelle is a fundamental skill that brings you closer to pasta perfection. Tagliatelle, with its ribbons of pasta about 1/4 inch wide, and pappardelle, broader at nearly 1 inch, both offer a rustic charm and a satisfying chew. To start, you'll need a good pasta dough made from just flour and eggs, though you can tweak it with a splash of water or olive oil if needed. The key to successful hand-cutting is patience and a sharp knife. The dough should be rested to relax the gluten, making it easier to roll out into thin sheets. Once rolled, you'll fold the sheets accordion-style to cut multiple strands at once. This technique not only saves time but also ensures even widths for perfectly uniform pasta. Achieving the right thickness is crucial; too thick and it'll be doughy, too thin and it might tear. Remember, homemade pasta cooks much faster than store-bought, so keep an eye on it once it hits the boiling water. Hand-cutting pasta is not just about technique—it's an art that connects you to generations of cooks who've relished in the simple act of creating sustenance from basic ingredients.
Notes
The science behind resting pasta dough is simple: it allows the gluten to relax, making the dough easier to roll out without shrinking back. A common mistake is rolling the dough too thin too quickly, leading to tears; gradual rolling helps prevent this. Keep your work surface and hands lightly floured to avoid sticking. For safety, always handle sharp knives carefully. This pasta can be made ahead up to the cutting stage; store under a clean kitchen towel and cook within a day. Leftovers can be stored in the fridge for up to 2 days, though fresh pasta is best enjoyed immediately.
Steps
- 1 Prepare pasta dough using 2 cups flour and 2 large eggs; knead until smooth.
- 2 Wrap the dough in plastic and let it rest at room temperature for 30 minutes.
- 3 Divide the dough into four equal portions and flatten each into a disc.
- 4 Using a rolling pin, roll each disc into a thin sheet, aiming for 1/16-inch thickness.
- 5 Lightly dust sheets with flour to prevent sticking.
- 6 For tagliatelle, fold the sheet into loose accordions and cut into 1/4-inch strips.
- 7 For pappardelle, repeat the folding process but cut into nearly 1-inch wide strips.
- 8 Gently unfold the cut pasta and let it rest on a floured surface or drying rack for 10-15 minutes.
- 9 Bring a large pot of salted water to a rolling boil.
- 10 Cook the pasta for 2-4 minutes, or until al dente, stirring occasionally.
- 11 Reserve a cup of pasta cooking water before draining.
- 12 Toss the pasta with your favorite sauce, adding reserved water as needed to loosen.
- 13 Serve immediately, garnished with fresh herbs or grated cheese.
Ingredients to explore
Almond Butter
A velvety, nutty spread crafted from finely ground almonds, offering a rich and satisfying flavor that's both comforting and indulgent.
Aleppo Pepper
Aleppo pepper offers a harmonious balance of heat and sweetness, with a subtle fruity aroma reminiscent of sun-dried tomatoes and currants. Originating from the region around Aleppo, Syria, it has a fine, slightly coarse texture that shatters easily between fingers. Its mild yet complex flavor profile makes it a prized seasoning for enhancing dishes without overwhelming them. Valued for its versatility, it bridges the gap between spice and seasoning, bringing a touch of warmth and depth to a variety of cuisines.
Recipes to try
Peanut Butter Chocolate Chip Baked Oat Cups
These oat cups are a cozy hug in every bite, with gooey chocolate chips and a rich peanut butter swirl that makes mornings worth waking up for.
Shrimp and Spinach Stuffed Portobellos
Tender shrimp mingles with sautéed spinach in a savory filling, nestled inside roasted portobello mushrooms for a satisfying vegetarian-friendly main.