Mixed-flour pappardelle

Ingredients

• 250 gwhite flour
• 100 gmaize flour
• 1egg
• 1 tablespoonoil
• to tastesalt

Instructions

1. 1

   Sift the flours

   Sift the white flour and maize flour together, then pile them on the work surface and make a well in the centre.

2. 2

   Add the wet ingredients

   Add a pinch of salt to the flour. Pour the oil and previously beaten egg into the well.

3. 3

   Bring dough together

   Use a fork to draw in some of the flour, then continue bringing it together with your hands.

4. 4

   Adjust the dough

   If the dough feels too firm, add a little lukewarm water.

5. 5

   Knead and rest

   Knead for about 10 minutes, until the dough is firm and elastic. Cover it with a tea towel and leave it to rest for 30 minutes.

6. 6

   Roll the dough

   Dust the work surface with flour and roll the dough into a sheet that is not too thin, turning it as you work to widen it.

7. 7

   Turn the sheet

   When the sheet becomes too wide to turn easily, partially roll it around the rolling pin and turn it over.

8. 8

   Roll from centre

   Work from the centre of the dough outwards; it is easier to handle as the sheet becomes thinner.

9. 9

   Cut the pappardelle

   When the sheet reaches the thickness you want, cut it into strips about 10 cm wide. Cut across these to make narrower, irregular strips.

10. 10

    Dry the pasta

    Lay the pappardelle on a floured tea towel and leave them to dry for at least 2 hours.

What are mixed-flour pappardelle?

Pappardelle are broad ribbons of pasta associated with Italian cooking, often served with hearty sauces. This version combines white flour with maize flour, rather than relying on white flour alone.

The egg and oil enrich the dough, while kneading and resting help make it workable enough to roll and cut by hand.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 12g protein, 79g carbs, 8g fat.

Most of each serving’s energy and carbohydrates come from the white and maize flours; the egg contributes some protein, while the oil and egg provide most of the fat. Pair a moderate portion with vegetables and a protein-rich sauce or side to make a more balanced plate.

The flour blend

White flour: it forms most of the dough and provides its structure. Sifting it with the maize flour helps distribute the two evenly.

Maize flour: it adds a distinct corn flavour and changes the dough’s feel. The blend may be less stretchy than an all-wheat pasta dough, so roll it patiently.

Getting the dough right

Start by drawing flour into the egg and oil gradually, first with a fork and then with your hands. Add lukewarm water only if the dough is too firm to bring together.

Knead for about 10 minutes, aiming for a firm, elastic dough rather than a sticky one. The 30-minute covered rest gives it time to relax before rolling.

Rolling by hand

Dust the work surface lightly so the sheet does not stick, and roll from the centre towards the edges. Turn the dough as you go to help widen it evenly.

When the sheet is too wide to turn comfortably, use the rolling pin to lift and turn part of it. Keep working until it is thin enough to cut, but not so thin that the ribbons tear.

Cutting and drying

First cut the sheet into sections about 10 cm wide, then slice across them to form shorter, irregular ribbons. Their uneven edges are part of the hand-cut look.

Arrange the strips in a single layer on a floured tea towel and dry them for at least 2 hours. They should feel less damp before you gather or cook them.

Serving ideas

The broad ribbons work well with sauces that can cling to their surface, such as a slow-cooked meat ragù or a hearty mushroom sauce. Keep the sauce ready before cooking the pasta.

Serve with a simple green salad or vegetables alongside for contrast. Since the pasta is already substantial, a lighter accompaniment can balance the meal.

Recipe notes & tips

• Weigh the flours for a consistent dough.
• Keep the unused dough covered while you roll portions of it.
• Use only a little extra flour on the work surface to prevent sticking.
• If the dough resists rolling, let it rest briefly before continuing.
• Keep the cut ribbons separated on the floured tea towel as they dry.

Variations

• Herb dough: Knead finely chopped fresh herbs into the dough for a fragrant variation.
• Peppery dough: Add a little black pepper with the salt for gentle warmth.
• More maize flour: Replace some of the white flour with additional maize flour, allowing for a change in dough texture.
• Ragù pairing: Serve the cooked ribbons with a slow-cooked meat sauce.
• Mushroom pairing: Toss the cooked pasta with a hearty mushroom sauce.

Common mistakes to avoid

• Adding too much water: the dough can turn sticky; add lukewarm water a little at a time.
• Skipping the rest: the dough may be harder to roll; cover it and leave it for the full 30 minutes.
• Rolling only from the edges: the sheet can become uneven; work from the centre outwards.
• Using too little flour on the surface: the sheet may stick; dust the work surface lightly before rolling.
• Piling up damp ribbons: they may stick together; spread them out on a floured tea towel to dry.

How to store

For best results, cook the pasta after its drying period. Keep dried ribbons in an airtight container in a cool, dry place and use them promptly; if storing fresh pasta, refrigerate it in a covered container and cook within 1–2 days. Cooked pasta can be refrigerated for up to 3 days and reheated gently with sauce.

Frequently asked questions