Pappardelle with Parma ham and Buffalo mozzarella

Pappardelle comes from Italy. They are large and broad flat italian pasta noodles, similar to wide fettuccine. You can find Pappardelle easily in any italian supermarket. If you live in Ireland, you can buy at lidl or Aldi. Why? Because they are less expensive than elsewhere.

Pappardelle with buffalo mozzarella and smoked ham

There are two kind of pappardelle: One is fresh egg and other is dry. The first is soft, more tasty and requires less cooking time. The second , as they are dried, they can be used within two or three months.

Pappardelle with Parma ham and Buffalo mozzarella
Serves 4
Summer inspires me. This recipe is one of my favourite dish. The freshness of Buffalo mozzarella blends perfectly with the ham and the warmed cooked pasta. In my opinion this makes the recipes so tasty. Try and let me know what do you think.
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Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
  1. 150 g Buffalo Mozzarella
  2. 1 tbs Olive Oil
  3. 250 g Pappardelle
  4. Black Pepper to taste
  5. 80 g Ham
  6. Salt to taste
  1. Fill a large stockpot with water. The more the better. Add 2 tea spoon of salt.
  2. Tips 1: Pappardelle pasta only sticks when cooked in too little water.
  3. Bring the water to a boiling point.
  4. Measure the pappardelle pasta you need. Better if you use a scale so you can check its weight. I usually consider 80-90 grams per person.
  5. Slowly add the pappardelle to the boiling water: Ideally, the water shouldn't stop boiling, but if that happens, it's ok.
  6. Stir and stir some more! Pappardelle pasta will stick together if it isn't stirred during the crucial first moments of cooking.
  7. Tips2: Don't add oil, because that will make the pasta slippery and the sauce won't stick to it when it's done.
  8. Check the package coocking directions! Also depending on how do you like the hardness. I like "al dente" so I do not spend more than 5 minutes. Do not allow the pasta to overcook otherwise it will be awaful. So After 4 minutes of cooking time, check it. Take one from the water and taste it.
  9. Drain the pappardelle pasta into a colander placed into your kitchen sink. Lift the colander and shake off excess water.
  10. Tips 3: By covering the pot when you bring water to a boil, you are lowering the air pressure directly over the water, making it easier to boil.
  11. Tips 4: Watch the cooking process carefully. Pappardelle pasta can overcook very quickly.
  12. Preparing the Sauce
  13. Cut the ham into strips, not too thin. Then put the sliced ham in a pan with a little olive oil for 1 minute.
  14. Drain the mozzarella and cut into slices. Rest them on absorbent paper towel to remove excess water.
  15. Cook the ham a minute on low heat. Season the drained pasta with ham, mozzarella and freshly ground pepper
  1. Don't overcook the Parma ham.
  2. Any salted ham is better for this recipe.
  3. If you don't like Buffalo mozzarella, you can use mozzarella cheese.
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