ABOUT THE RECIPE
Pappardelle all’Arrabbiata is a delicious and spicy Italian pasta dish that combines wide, fresh pasta ribbons with a fiery tomato-based sauce. Here’s how to make fresh pappardelle from scratch and a traditional arrabbiata sauce.
INGREDIENTS
For the Fresh Pappardelle
150g (1 cup) all-purpose flour or 00 flour
50g (½ cup) semolina flour (optional, for extra texture)
2 large eggs
A pinch of salt
A drizzle of olive oil (optional)
For the Arrabbiata Sauce
2 tbsp extra virgin olive oil
2 garlic cloves, finely sliced
½ tsp red chili flakes (adjust to taste)
200g (¾ cup) canned peeled San Marzano tomatoes (crushed by hand or blended)
Salt to taste
1 tbsp fresh parsley, chopped (optional)
20g (¼ cup) Pecorino Romano, grated (optional)
A Note on Measurements
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
PREPARATION
Making Fresh Pappardelle
Form the Dough
On a clean work surface, pile the flour and create a well in the center. Crack the eggs into the well and add a pinch of salt. Using a fork, gradually mix the flour into the eggs until a shaggy dough forms.
Knead the Dough
Knead for about 8-10 minutes until smooth and elastic. If too dry, add a few drops of water; if too sticky, sprinkle some flour. Wrap in plastic wrap and let it rest at room temperature for 30 minutes.
Roll Out the Dough
Using a rolling pin or pasta machine, roll the dough into a thin sheet (about 2mm thick).
Cut the Pappardelle
Lightly flour the pasta sheet, then fold it loosely. Cut into 2-3 cm (¾-1 inch) wide strips. Unfold and dust with flour to prevent sticking.
Making Arrabbiata Sauce
Sauté Garlic & Chili
In a pan over medium heat, warm the olive oil and add garlic and chili flakes. Cook for 1-2 minutes until fragrant but not browned.
Add Tomatoes
Pour in the crushed tomatoes and stir. Season with salt and let simmer for 10-15 minutes, stirring occasionally.
Adjust Flavor
Taste and adjust spice or salt. Add a splash of pasta water for extra silkiness if needed.
Cooking & Assembling the Dish
Cook the Pappardelle
Bring a large pot of salted water to a boil. Cook the fresh pasta for 2-3 minutes or until al dente.
Toss with Sauce
Drain the pasta, reserving a small amount of pasta water. Add the pappardelle to the arrabbiata sauce, tossing to coat. Add a splash of pasta water if necessary for a silky texture.
Serve
Plate immediately with a sprinkle of chopped parsley and Pecorino Romano, if desired.
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