Kitchen Corner

September 13, 2010

Homemade Pappardelle

I've been so slow for updating my blog recently and there is nothing else can help to cure my laziness. This pasta dish suppose to post on the last two weeks but I just couldn't help myself to move on uploading the pictures and click on the "new post". I still remember it's the time that Honey Bee Sweet also making homemade pasta and her spinach version is the real good one! My pasta machine had been on the sleep mode for about 3 years which I give the excuse of couldn't find any Tipo'00 flour in Singapore which I think is not true as I guess there must be somewhere selling it. It's just that I still haven't discover any places got this special flour for pasta. I insist to get this special flour otherwise I will not make it as I found it could produce a better texture. 

Last month, my friend bought me a pack of Tipo'00 flour from Europe and I really appreciate it and quickly took out my pasta machine to start on this Pappardelle. I've used to Jamie Oliver recipe so I try to recall to my previous attempt and hope it will success. The reason I choose to make Pappardelle because it's slightly expensive than normal dry pasta like angel hair, spaghetti, fettuccine. or linguine and the most important is, it's always my first choice in the pasta family just because I like the texture. But my pasta machine couldn't roll out to the width of Pappardelle. So what I can do is just fold it up and cut it with a knife. I'm quite happy with the result although it's slightly rustic but I really miss the real taste of fresh homemade pasta. 

I didn't make any fancy sauce to go with it but cook with the most simple and basic Italian cooking style like fresh cherry tomatoes, garlic, basil, freshly grated Parmesan cheese and drizzle with some extra virgin olive oil right before serving. I like it very much and so much satisfaction on this fresh Pappardelle. It's real fun playing with the pasta machine again!

Sorry that I'm too lazy to post up the recipe but it can be easily get from Jamie Oliver's website as I followed exactly the same recipe of the fresh pasta and the classic tomato pasta. Cheers!