Like us on Facebook!

 
SEARCH
for restaurants

Our other sites:
Best Restaurants Chicago

Eat this! Pappardelle, wide pasta from Tuscany

Pappardelle

Rosebud's “Square Noodles.”

What it is: A wide, flat egg pasta cut into a broad, straight ribbon shape, pappardelle is a rustic noodle not quite as wide as lasagna.

Michael Ponzio

Michael Ponzio


Where it comes from: The name pappardelle derives from the Tuscan dialect peppare, which means to gobble up one’s food. The pasta likely originated in Tuscany, where it was once made from chestnut flour.

What to do with it: Pappardelle works well with thick, heavy sauces.

At Rosebud Restaurants, they cut pappardelle into small squares for the restaurant’s signature “Square Noodles.” In celebration of National Noodle Month, Chef Michael Ponzio shares the recipe for the basic pasta, which they serve in a rich tomato-basil sauce.

Rosebud’s pappardelle
Chef Michael Ponzio

650 grams (about 5 cups) flour, preferably “00” flour
1 teaspoon salt
27 egg yolks
1 tablespoon olive oil

Place the flour and salt in a mixer with dough hook attachment. On a medium speed, begin mixing and add in the egg yolks and olive oil. Allow to mix for about 7 minutes until a smooth dough has formed.

Remove the dough from the bowl, wrap lightly in plastic and allow to rest for at least 30 minutes before using.

Cut the dough into 4 pieces and begin to run the first piece through the largest setting on a pasta machine. Reduce the size on the pasta machine by two numbers, dust the dough with flour and pass it through the pasta machine again. Continue this process, reducing by two numbers and dusting with flour each time, until you reach the second to last number on the pasta machine.

Remove the pasta sheet from the machine and cut into 3-by-3 inch squares. Set the squares aside to dry for about 10 minutes before placing in the freezer or cooking. Makes about 8 servings.

Cooking class: At 7 p.m. Monday, April 2, Ponzio will teach a class on Italian dishes including mushroom risotto, and lamb chop oreganato at Rosebud’s Schaumburg location. The cost is $55, including food samples and wine pairings. To sign up, call (773) 325-9700, ext. 2006.

 
More recipes