Parpadelle

Italian Society's DIY Pappardelle

Nothing says Italy like it's food, and nothing says Italian food like freshly made pasta. Making homemade pasta is an ancient art form and is often a staple in the Italian diet. It is estimated that Italians eat over 25kg of pasta per person per year! The Italian Society is here to show you how to DIY pasta - so you can get your kick start on your yearly pasta consumption too!

Our pasta of choice is pappardelle which is a flat, long ribbon shaped pasta, similar to wide fettuccine, originating from the region of Tuscany. The name pappardelle comes from “pappare,” which means “to gobble up.” This pasta is typically served with hearty sauces and ingredients, such as a ragu sauce (or a basic napolitan which we have pictured).

There’s something very, very satisfying about making your own pasta. We think it’s the fact that it’s such a common commodity, the idea of actually making it seems a little foreign to most - but we think it’s a great way to immerse yourself in Italian culture whilst also understanding something you’re likely eating almost every day! Making pasta is so simple and uses the most basic of ingredients: flour, fresh eggs and a little bit of olive oil. This recipe makes a silky, tender pasta that is so versatile, you could even make lasagne, fettuccine, ravioli - or whatever you like most.

We’ll be taking you through step by step on how you can make this pasta yourself - for your next (virtual) dinner catch up with your Italian Society friends!

Here’s what you’ll need:

  • 250g plain flour (2 cups)
  • 2 eggs
  • Salt (large pinch)
  • 2 teaspoons of Olive oil
  • ¼ cup of water (optional)

DIY fresh pappardelle recipe

  1. Place the 2 cups of flour in a large bowl and add the salt.
  2. Make a well in the centre and crack in the two eggs (Nonna’s secret ingredient- we also add 2 teaspoons of olive oil) . Use a wooden spoon to mix the eggs and oil slowly start to incorporate the flour, a little at a time.
    DISCLAIMER: In all Italian cooking, you need to judge whether you need to add any ingredients. If the pasta is looking dry, add a touch of water to the mixture (so that it looks like the photo - it should feel like crumbly bread with milk).

  3. When you have a soft dough, tip it out, along with any loose flour, onto a clean surface. Work the dough, stretching and folding it across your work surface for 8–10 minutes, until it is smooth and silky (Put those Cooking Mama skills to the test!). Wrap the dough in clingfilm and rest it in the fridge for 20–30 minutes.


  4. On a floured surface and using a large rolling pin, roll out a small piece of dough (about the size of your palm or ⅓ of your dough mixture) to get it as thin as possible without the dough breaking.


  5. Once rolled out, fold the dough in half to finish by slicing the pasta into ribbons. Depending on what type of pasta you prefer, cut to size. (We cut ours 1cm apart to make the pappardelle).
  6. Unfold each cut and place pasta on a tray dusted with flour and rest until dry for a few hours.
  7. Cook the pasta in plenty of salted boiling water for 3–6 minutes, until cooked to your liking (the timing will vary according to the thickness and shape of the pasta, so be on hand to test it). Serve it with your favourite sauce, some fresh pane di casa (bread) and a glass of red vino (wine). Fun fact - the average Italian consumes approximately 98L of wine a year!

Authors note: You can make pasta with a machine but it is not required (we actually prefer getting our hands dirty with the rolling pin). Using the pasta machine will, although provide a consistent texture to the pasta and should you wish to purchase one, the cheapest on the market can be found at House for $59.99.

As we always say, there are two types of people in this world: Italians and those who want to be Italian. Here at the UTS Italian Society we are passionate about our heritage and even more so about teaching people about our love for the motherland, Italy.

We aim to promote and encourage members to get involved in the Italian culture which is why we would love to see everyone making this fresh pasta. Since we’re all at home a whole lot more now,

why not make this pappardelle (or your favourite Italian pasta) and tag us on Facebook and Instagram @UTSItalianSociety so we can enjoy it together!

Stay safe and stay hydrated.

Pray for our beautiful mainlands, Italy and Australia.

DA NOI TUTTI,
(from us all)

UTS ITALIAN SOCIETY!

See more great recipes from clubs and societies.