Making fresh pasta is such a fun thing to do, and a great way to cook with kids. One of my favorite fresh pastas to make is a simple pappardelle. These long, flat, and wide noodles are especially tasty when paired with a rich sauce. This pappardelle with pork and peas recipe is, in my opinion, one of my best recipes on the site.
I have a few fresh pasta recipes on this blog. However most of the time I make fresh dough it is for stuffed pasta like tortellini or ravioli. However pappardelle is so easy to make and it is always delicious!
What Is Pappardelle?
Pappardelle is a type of pasta originating from Tuscany. The noodles are long, broad, and flat, and is common both dried and fresh. The fresh version is usually about 2-3 centimeters wide – about an inch.
How To Make Fresh Pappardelle
Fresh pasta is so easy to make, and quite fun. You can do it completely by hand, but if you want to use a stand mixer that does prevent a lot of mess. Here is my super simple fresh pasta recipe that you can use for a variety of dishes.
Fresh Pasta Ingredients
2 cups (250 grams) Flour – you can use many different flours when making pasta, but for this recipe I am just using regular AP flour.
2 tbsp Olive Oil
1 tsp Salt
Add all the ingredients to a stand mixer with the dough hook attachment and let run on a low speed for about 10 minutes. If it looks like it needs more flour just add some a tablespoon at a time.
You will know it is done when you have a homogenous ball of dough. When you press your finger into it, the dough should spring back relatively quickly.
Divide the ball into quarters and start rolling it out. I like to roll it out into a squared rectangle and then use a pasta rolling machine to get to the desired thinness, but you can do it all by hand if you want.
When you get to the desired thinness use a knife to cut the dough into long, wide ribbons. Do this on a floured surface so the dough doesn’t stick and tear.
Fresh Pappardelle With Pork And Peas
The sauce for this pappardelle with pork and peas is extremely easy. I am using pork rib meat, so cut that into small pieces. The more fat the better as it will render out and create a richer sauce.
Place a pan on medium heat and add a bit of oil. Add one chopped onion, one chopped bell pepper, and the pork pieces. Sauté everything until the onions are translucent and the pork is browned.
Next add in a cup of peas. Give the pan a good mix so everything comes together. If you want the pasta to be a bit spicy you can also add some red chili flakes. You might notice that I didn’t add any salt. Don’t worry, it will be added later.
Add in a cup of cream and stir the pan around. In the beginning it will be quite runny, but will thicken up as it cooks. At this point you can also start boiling the pasta. Fresh pappardelle will cook fully in about 2 minutes, so DO NOT boil it as long as you would dry pasta.
For the boiling water follow the 3% rule: pasta should be boiled in water that has 3% salinity. For example if you are boiling a liter of water, use two full tablespoons of salt.
Use tongs to move the boiled pasta right from the pot to the pan. This will carry over the starchy and salty pasta water which should provide enough salt for the dish. If you want to spoon in another tablespoon or two of the water in the pot go right ahead.
Give everything a good mix with the tongs and your spoon and serve it! Enjoy your homemade pappardelle with pork and peas even more because you made fresh pasta!
Plate with a little micro-planed Pecorino cheese and garnish with a sprig of basil for presentation.
Tips & Tricks
✔ Making fresh pasta is a lot easier in a stand mixer, but kneading it by hand can also be fun. Just make a mound of flour on your surface and make a well in the center. Add the eggs, oil, and salt, right to the center and start beating with a fork. Once you have a big sticky mess you can start kneading.
✔ If you find too much dough is sticking to your hands, your pasta dough needs more flour. It also doesn’t hurt to flour your hands as well!
✔ To make this meal vegetarian just leave out the pork – the meat adds fat and flavor but it isn’t mandatory if you want to leave it out.
Pappardelle With Pork And Peas
- 1 rolling pin
- 1 Pasta Roller optional
- 1 stand mixer optional
- 250 grams Flour this is two cups. I used AP flour
- 3 Eggs
- 2 tbsp Olive Oil
- 1 tsp Salt
Pork & Peas Sauce
- 1 cup Heavy Cream
- 250 grams Pork chopped into small pieces
- 1 cup Peas can use frozen if you want
- 1 tbsp Olive Oil
- 1 Bell Pepper chopped
- 1 Onion diced
- Pecorino Cheese optional
- In a stand mixer or by hand combine all the fresh pasta ingredients until you have a well kneaded ball. Divide ball into four pieces and roll it out to desired thinness. Use a pasta rolling machine if you want (it makes it way easier). Cut into broad flat ribbons on a floured surface.
- In a pan on medium heat add the olive oil. Add in the onion, bell pepper, and pork. Cook until the onion is translucent and the pork is browned.
- Add in the peas and mix everything together, then pour in the heavy cream. Begin boiling the fresh pappardelle now in heavily salted water.
- Boil the noodles for 2 minutes.
- Use tongs to move the noodles from the pot directly into the pan with the sauce.
- Add a tablespoon or two of the starchy salty pasta water and toss to mix.
- Plate and serve with grated cheese if desired.
Pappardelle With Pork And Peas
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