Homemade Striped Pappardelle Pasta (Video)


Learn how to make homemade pasta, with just four staple kitchen ingredients! I had some fun and created a striped pattern.

The first time I had handmade pasta at a restaurant, I immediately could taste the difference from boxed pasta. The texture was very chewy (in a good way) and I could taste the subtle hint of egg in the pasta dough. I feel that pasta if one of those foods where handmade does make a big difference, and I am willing to spend a couple extra dollars for it. I frequently visited a quaint restaurant in Austin where I could get handmade pasta, and it made me so happy every time!

This Christmas, I received a 3 piece – pasta attachment for my KitchenAid mixer and I have been looking forward to using it. I made striped pappardelle pasta, colored naturally with activated charcoal powder. The whole process was surprisingly easy (and semi-quick) and I cannot wait to make more and more variations of pasta! Pasta is traditionally made with semolina flour or hard durum wheat, a high-gluten flour. Semolina flour is great for making shaped pasta such as farfalle or penne, where the high-gluten helps hold the shape. Since I made strands of pasta, all-purpose flour worked perfectly fine. All-purpose flour contains about 4% less gluten than semolina flour, resulting in a less chewy product, but it still works really well.

If you don’t have a stand mixer and a pasta attachment, you can either use a manual pasta roller or roll and cut the dough by hand, for which you will need plenty of counter space. Both the mixer pasta attachment and the manual pasta roller have 8 width settings. To flatten the pasta dough, start with setting 8 and work your way down to setting 1. I flatten the dough as such:

  • Setting 8: 3 times
  • Setting 7: 2 times
  • Setting 6 to 1: 1 time

After the pasta has been made, cook immediately or dry and store for later use.


Homemade Striped Pappardelle Pasta

yield: 6 servings

total cook time: 40 min

Ingredients:

For plain dough:

  • 165 g. or 1 1/3 c. all-purpose flour
  • 2 large eggs
  • 2 g. or 1/4 tsp. salt
  • 8 g. or 2 tsp. olive oil

For black dough:

  • 165 g. or 1 1/3 c. all-purpose flour
  • 2 large eggs
  • 2 g. or 1/4 tsp. salt
  • 6 g. or 2 tsp. activated charcoal powder
  • 8 g. or 2 tsp. olive oil

Directions:

  1. To make the plain dough, make a well in the flour and add eggs and salt on a clean surface and mix gently with a fork. Add the olive oil and knead for 8 minutes. The dough should be springy. This can be done in a stand mixer with a dough hook. Cover and rest for 20 min.
  2. To make the black dough, make a well in the flour and add eggs, salt, and charcoal powder on a clean surface and mix gently with a fork. Add the olive oil and knead for 8 minutes. The dough should be springy. This can be done in a stand mixer with a dough hook. Cover and rest for 20 min.
  3. Transfer the plain dough to a clean surface and divide into 3 equal pieces. Cover the two pieces and roll one piece into rectangle, about 1/2 cm. thick. Run the dough through the pasta roller on setting 8 three times, through setting 7 two times, and settings 6 to 1 one time. You may want to lightly flour the dough a couple times during the process so that the dough doesn’t stick to the roller. You should have a thin and long sheet of plain dough. Flour lightly, fold, and set aside.
  4. Transfer the black dough to a clean surface and divide into 3 equal pieces. Cover the two pieces and roll one piece into rectangle, about 1/2 cm. thick. Run the dough through the pasta roller on setting 8 three times, through setting 7 two times, and settings 6 to 1 one time. You may want to lightly flour the dough a couple times during the process so that the dough doesn’t stick to the roller. You should have a thin and long sheet of black dough. Run the black dough through the fettucine cutter.
  5. To make the striped pappardelle, lay down the plain dough and place the black fettucine on top to make stripes. You can lay the stripes horizontally or vertically. If you lay it vertically, you will eventually have longer noodles because of the cut direction.
  6. Gently press down the stripes on the dough and roll the sheet through the pasta roller on setting 1. Cut the pasta in the opposite direction of the stripes to make your striped pappardelle.
  7. Repeat for the remaining pieces of dough. Boil the fresh pasta or dry on a pasta drying rack to store for future use.

*Nutrition facts are estimates.

This post contains affiliate links, which I may receive a commission at no additional cost to you.

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