Pappardelle are large, very broad flat pasta noodles, similar to wide fettuccine. The fresh types are two to three centimetres wide and may have fluted edges. Dried egg pappardelle have straight sides. You can find Pappardelle easily in any italian supermarket and nowadays you can buy also in Lidl.
How to cook Pappardelle:
- Fill a large stockpot with water. The more the better – pappardelle pasta only sticks when cooked in too little water.
- Add salt. Salt makes pasta taste better, and won’t appreciably increase the sodium level of your recipes.
- Bring the water to a rolling boil. This means a boil you can’t stop by stirring.
- Measure the pappardelle pasta you need.
- Slowly add the pappardelle to the boiling water. Ideally, the water shouldn’t stop boiling, but if that happens, it’s ok.
- Stir and stir some more! Pappardelle pasta will stick together if it isn’t stirred during the crucial first moments of cooking.
- Don’t add oil, because that will make the pasta slippery and the sauce won’t stick to it when it’s done.
- Start timing when the water returns to a boil. Most pastas cook in 8-12 minutes. Check the package directions!You can regulate the heat so the pasta/water mixture doesn’t foam up and over the pot sides. Lower it the tiniest bit, and everything should be under control.Really the only way to tell if the pappardelle are correctly cooked is to taste it. It should be ‘al dente’ – firm, yet tender, with a tiny core in the middle.
- Now drain the pappardelle pasta into a colander placed into your kitchen sink. Lift the colander and shake off excess water.
- Tips: 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.
- Watch the cooking process carefully. Pappardelle pasta can overcook very quickly.
Flatten and fill your belly with this delicious dish:
- 150 g Buffalo Mozzarella
- 1 tbs Olive Oil
- 250 g Pappardelle
- Black Pepper to taste
- 80 g Ham
- Salt to taste
- Boil the Pappardelle in salted water according to the indication given in this post.
- Meanwhile, prepare the sauce.
- Cut the ham into strips, not too thin. Then put the sliced ham in a pan with a little olive oil for 1 minute.
- Drain the mozzarella and cut into slices. Rest them on absorbent paper towel to remove excess water.
- Cook the ham a minute on low heat. Season the drained pasta with ham, mozzarella and freshly ground pepper
- Don't overcook the Parma ham.
- Any salted ham is better for this recipe.
- If you don't like Buffalo mozzarella, you can use mozzarella cheese.