Homemade Pappardelle with Zucchini, Cherry Tomatoes and Pecorino

Homemade Pappardelle Pasta with Zucchini and Cherry Tomatoes
Pappardelle is a simple pasta made with flour, eggs and salt and it doesn’t take much time to prepare really good homemade pasta. Here is my small but useful handbook on how to prepare a perfect dough:

1) If possible, use a wooden board because the roughness of the wood is more suitable than a smooth surface.

2) When you add the eggs to the flour, lightly beat them with a fork and gently knead with your fingers so the egg doesn’t go out of the well.

3) Don’t knead near drafts! The air can dry the pasta.

4) Keep in mind the right proportion  between flour and eggs – 1 egg for every 100 g (3.5 oz) of flour.

5) Knead the dough for at least 10 minutes, occasionally banging it on the work surface to make it more elastic.

6) Let the dough rest in a damp cloth and always cover what you’re not rolling out with the damp cloth.

Homemade Pappardelle with Zucchini, Cherry Tomatoes and Pecorino
 
Author:
Recipe type: First Course - Pasta
Ingredients
  • For pasta:
  • 11 oz. (310 g.) 00 flour
  • 3 eggs
  • 1 T. Extra Virgin Olive Oil
  • For sauce:
  • 5 T. Extra Virgin Olive Oil
  • Half onion, cut into thin slices
  • 4 zucchini, sliced thinly lengthwise
  • 20 oz. (570 g.) cherry tomatoes, quartered
  • Handful pignoli
  • 6 basil leaves, coarsely chopped
  • Pecorino flakes at will
  • Salt and pepper
Instructions
  1. Mound the flour on a plank of wood if possible or kitchen counter.
  2. Make a well in the center and break the eggs into the well. Add the oil and begin to swirl circles including more flour each time until well combined. Knead the dough with your hands. It must be elastic and easy to work with.
  3. Begin to pull the dough through the pasta machine, starting with the thickest setting and gradually come to the thinnest you prefer, adding flour at each operation.

  4. When the dough is ready, start cutting 1.5 cm. (.25 in.) wide strips with a cutter.

  5. Here is my finished pasta drying on the terrace! (I made a double quantity)

  6. Boil a pot of salted water.
  7. Now make the sauce:
  8. In a wok or pan, heat the oil, add the onions and sauté. Add the zucchini.
  9. Add a pinch of salt and pepper.
  10. Cook on high heat some 3-4 minutes.
  11. Add chopped tomatoes and continue to cook a couple of minutes more.
  12. Add a handful of pignoli and the basil leaves. Adjust salt and pepper.
  13. Cook the pappardelle just a few minutes until done - the time depends on the thickness you made.
  14. Add the pasta to the pan with the vegetables, gently combine and heat ½ a minute, put on a plate and sprinkle with pecorino cheese flakes.

 


Comments

Homemade Pappardelle with Zucchini, Cherry Tomatoes and Pecorino — 12 Comments

  1. Looks so delicious! I only once made some home-made pasta. You have reminded me with this recipe that I can give it a try again.

  2. Lovely! I too prefer to make pasta on a wooden board. The surface of the wood, irregular and rough as it is, (including that of a rolling pin and any implements, such as a pettine, corzetti stamp, cavarola board, etc.) imparts a roughness to the surface of the pasta that can never be achieved on a smooth surface, such as granite. The wooden surface contributes to a more appealing “bite” to the pasta and “grabs” the condimento better than a smooth pasta. Wood girls unite! Could we call ourselves Le donne di legno? Or would that just give folks the wrong idea about us?

    • Hi Adri! Happy for our common taste! I think that “Le donne di legno” is a bit strong and ambiguous…. Do you agree???

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