Ingredients
- 300 g ‘00' pasta flour
- 1 pinch salt
- 1 tbsp extra virgin olive oil
- 3 large eggs
Instructions
- Place everything into a food processor and blitz to a smooth paste.
- Remove from the machine, and knead well.
- Cover with cling film and leave to rest for 30 minutes.
- Unwrap, and roll out in the machine and cut accordingly.
- Always keep covered, or the paste will dry out.
- Cook pasta in a ratio of 12g of salt per litre of water.
- Cut dough into 25-30mm strips, 1mm thick.
- Served with ragu based meat sauces such and duck, wild boar, beef, I even had it with braised goose. Walnuts also feature rabbit and saffron, or even a puree of broad beans.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Pasta Dough - Pappardelle
Amount per Serving
Calories
421
% Daily Value*
Fat
26
g
40
%
Saturated Fat
8
g
50
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
123
mg
41
%
Sodium
363
mg
16
%
Potassium
118
mg
3
%
Carbohydrates
37
g
12
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
9
g
18
%
Vitamin A
179
IU
4
%
Calcium
33
mg
3
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
