How to Make PAPPARDELLE PASTA RECIPE from Scratch

In this video , we are making pasta originally from the region of Tuscany .

I love eating with a red sauce I think is the best way to enjoy them .

The red sauce gets absorbed by the pasta and you will have a wonderful experience in your belly .

Ladies and gentlemen , today we're making one of your favorite pasta .

Hi and welcome to Vince's plate .

Today we're making .

So let's make the dough first to make the dough .

We need four eggs and 400 g of flour .

I do like to use this amount so I can make extra for me and freeze it .

So every 100 g of flour we need one egg .

Normally I calculate one egg is one person .

So every person , one egg and 100 g of flour .

So that's what we get today .

Four people , 400 g of flour , four eggs .

So I create a well .

And what you wanna do is you wanna break the eggs inside , use eggs at room temperature .

When the eggs are inside , you mix them , use your hands or use a fork mix , mix , mix very well until you get a nice uh kind of uh egg cream .

You know , you want the , the , the eggs to become a cream .

I call it cream .

It's like a combination of egg and flour .

Try not to have the eggs going outside the well , try to keep the eggs inside .

Otherwise you will make a mess in your kitchen .

Now that you're making this , start adding the flour a little bit of the time , add more , more , more flour and then you need to start needing the dough , need the dough for about 10 .

Find your own way of needing the dough .

I like to use it .

This way I push forward , come back , push forward , come back , do what you want .

As long as you're needing the dough , you want to create a gluten and you want the proteins to move all over the dough .

If you want to use a stain mixer , yes , you can use a stain mixer but you need to remember that it will be a pasta will be a little bit rubbery and the proteins will go crazy when you mix this , you want the proteins to spread around the dough slowly .

You know , don't stress the pasta what we wanna do now , we want the dough to rest and the look is unimportant .

OK ?

It can be like this .

It can be smoother .

I'm just showing you that you don't need to be extremely precise .

You're not selling pasta , you're making pasta for yourself .

So you just want a nice bowl .

Put it there and let's cover it for about 10 minutes , even 20 minutes , you have time so that um the gluten is created properly and we've got proteins moving everywhere in the pasta spreading around the dough .

Let's just wait .

But don't forget the pasta at this point needs to be covered .

Ok ?

If you don't cover your pasta is going to dry up and if it dries up all everything we've done is for nothing .

Cover it to make it is strictly hand made .

We're gonna use a knife to cut it and it's strictly handmade .

But we need to use the pasta machine to make it flat and perfect .

Now , we wanna get a little piece of dough , make sure your dough is always covered .

OK ?

Spread some flour on it .

So it doesn't get stuck to the pasta machine , make it flat and we start from the wide setting here , OK ?

The white setting is on one .

We put it in and press and we want to create a square shape at the moment , there's a big round , turn it again .

We want to get rid of the , the hair inside .

I put it in the I do this process three times again , fold it again and try to create a square shape .

And now we want to get a square shape out of it .

OK ?

Ready ?

Put it in and flour is your best friend .

So make sure you keep adding the flour if you feel like you need a little bit of flour on the pasta just only in case it's a bit sticky .

So number one , we go to number two .

Ok .

And let's keep the shape here .

Let's keep the square shape again .

See , square , it's getting longer .

Let's go from number two to number three .

And here we go .

As you can see , the pasta is stretching from number three , we go to number four .

Now to make , we're going to stop at number six .

Normally pasta machine go from 1 to 9 , sometimes they go from 1 to 5 .

So in that case , you stop at three , in this case , from 1 to 9 , we want to stop at six and I'll show you why because the are meant to be thick , OK ?

They're not meant to be too thin .

So you guys at the end of this , I do want a square pasta that is long and square .

OK ?

We're getting there .

This is the shape that we have .

So from number five .

Now we go to number six and on number six , we're gonna extend the pasta the way I want it .

So what we do , we hold it from this side , hold it and press and this is how long a pasta is going to be .

And this is what we get nice pasta we're gonna do with this .

Now is a pasta that we have to make by hand .

OK ?

Uh You can't really use any machines there's no , there are no machines for home that you can use .

Now , this step is very important .

You need to put flour on top because we don't want the pasta to get stuck .

OK ?

Put flour on one side , put flour on the other side .

OK ?

Now we can do it .

OK .

All you need is a knife to cut it .

You can just use one of this flavor .

And what we do is very simple .

Make sure you have a nice square shape .

We fold just like this .

That's why we need the flour .

Otherwise it gets stuck .

We fold the game and then we fold the game just like this and then we cut it into the shape is normally thick just like this .

OK ?

So the is a thick pasta .

That's why I need the flour .

See that's the , you can make it even thicker than this , but that's a homemade .

You can do it precise , it can be precise .

But just remember guys , you do need the flour .

If we don't put the flour , this is gonna get stuck together and it is not good .

Look at that .

Look how beautiful this is , is one of my favorite pastas here .

Let's cut it again .

Can do three more .

And this is pretty big enough for one portion I think , I mean not enough for me , but we have enough for one portion .

You can put some nice red sauce with meat .

A nice and I do have a nice recipe for bolognese sauce done in one hour and a half , a very quick bolognese sauce .

Look .

So at this point , what I also like to do is I put more flour on .

I don't want them to get stuck .

You can also use Molina if you want , just put the flour on .

And what we do is we fold it , fold it this way , the other way and here we have your , the needs to be cooked for about 5 to 6 minutes .

They , it depends how thick it is .

It can be longer , it can be less , but normally five minutes .

They can also be dried if you want .

But I don't really like to dry egg pasta .

I would prefer to freeze it .

So if you want to freeze it , you get a tray like this , put a tray , put some baking paper on , put the pasta on , freeze it .

And when it's frozen , you put it in a Ziploc bag and keep it in the freezer .

When you cook from frozen , you want your pasta to be frozen , put it straight in the boiling water and add two extra minutes .

So if I told you it takes five minutes to cook , you cook it for seven but always try , always taste it .

It's an artisan pasta , you need to taste it .

You need to try it before you can say OK , it's ready to go .

And don't forget when you put the pasta in the sauce and mix it with the sauce .

The pasta absorbs the sauce and will become more moist .

Let's make more .

And so I'm gonna have my yummy dinner tonight .

So let's put flour on the dough .

Let's put the machine on number one and we do this one .

Hold it again .

Don't worry because the pasta machine , your fingers don't fit in the pasta machine .

So don't worry , we fold it again just like this .

And then from number one , we go to number two and just remember you want to keep this square .

So try to go for a square size .

Don't make it skin and long .

You just want to go for the square size OK ?

Square .

So in this way , I'm not gonna put it like this , I'll put it in like this and help yourself to create a square faster door .

You don't want the dough to be too long .

OK ?

The door need to be shorter because a not that long , we're on number three .

Number three , we go to number four .

If you need flour , just put some flour on top and here we go .

Number four for number four , we go to number five and look how long it is gonna be .

Now with this end with this , try to push the pasta out a little bit just like that .

So that helps to stretch the pasta .

Now , I wanna really wanna stretch this pasta from number six and I wanna really stretch this pasta .

OK , let's put it in .

OK ?

And now let's stretch it long .

That's what we want for the right .

This is the pasta we have for the , now we put it here .

See , there is plenty of flour because I , I'll just put the flour on .

So I don't need to add any more flour .

And what we do now is we fold and we fold , then we fold again and then we cut it .

So here we have the pasta done by hand .

And I think is the only way you can enjoy the handmade artisan pasta made in your kitchen by you for you .

How wrong can you go ?

You know what you put inside ?

You know how much love there is in there .

So what more do you want at this point ?

What I will do ?

I will just get some flour , put some flour on and again , you fold , you get two fingers fold , fold and here you have your pasta and don't forget flour .

It's needed .

You always need some flour and here we go .

When you cook the , please serve it with a nice red sauce .

It is magical .

The other recipe I will recommend you to use is mushrooms .

You can make a beautiful mushrooms , Ragu with white wine , mushrooms , parsley garlic and serve it with this and it will be sensational .

So thank you so much for watching this episode .

We will see you in the next Vincenzo plate video recipe .

Vincenzo plate .