Sunday, March 6, 2011

Pappardelle with Pork and Veal Meatballs

Once you've mastered the art of pasta making, the possibilities are endless. With one easy basic recipe you can make a wide range of pasta, anything from linguine, tagliatelle, ravioli, lasagna, and of course parpardelle, a wide cut fettuccine pasta. Simply follow the tutorial below for the pasta (March 24, 2010 post). Once the pasta dough has been finely rolled out, you can proceed to roll up the dough into cylinders and cut 1" strips to form you parpadelle.  Although parpardelle are traditionally served with a boar ragu, I  tossed mine in a simple marinara sauce, and served  pork and veal meatballs. Below you will also find the recipe for my mother's traditional Italian meatballs ( April 16, 2010 post)

Homemade Pasta:

4 Cups of all purpose flour
6 large eggs

Place the flour on a clean surface (a counter or large wooden board). Make a well in the center of the flour. Break the eggs into the well and lightly beat with a fork. Start incorporating the flour a little at a time. Continue blending in the flour with your fingertips. The amount of flour used will depend on the size of eggs and humidity. You may not need all the flour.
Remove excess flour from the work surface and start kneading your dough on this lightly floured area. Knead for about 10 minutes, until smooth and elastic.
Wrap the dough in plastic wrap and let stand for at least 30 minutes or more.

Roll out the dough into a 9 inch disk and cut into 6 pieces. I start my machine at #6 and roll each piece. I then lower it to #4 and roll the dough pieces once again. Continue this process until #1, which will give you a thin dough. Roll the strip of dough into a cylinder and cut 3/4" to 1" strips.

Place the strips on a clean cloth or a work surface light dusted with flour and allow to dry before cooking in salted boiling water.  The pasta also freezes well for later use.

my family's original meatball recipe!

1 lb. minced veal
1/2 lb. minced pork
2 garlic cloves, finely chopped
handful fresh Italian parsley
2 eggs
1/4 cup breadcrumbs
1 teaspoon salt

In a mixing bowl, add the ground pork, veal, garlic, bread crumbs and eggs. Season with the salt and pepper. Mix with your hands and form into balls. Place on a parchment lined cookie sheet and bake in a pre-heated 375 degrees F oven for about 15 minutes. The meatballs can also be fried. Turn the meatballs and continue cooking for an In either case, cook until golden brown.additional 10 minutes, again until golden brown. You can reduce the cooking time if the meatballs are to be added to a simmering tomato marinara sauce. This will ensure that the meat is fully cooked and infused with your delicious sauce.


  1. I made homemade pasta last night with bell pepper sauce instead of the traditional tomato sauce. Meatballs are so delicious when two meats are combined.

    I'm being a bit picky, shouldn't you add a bit of salt in your pasta dough?

    Have a great Sunday.

  2. Victor, the water in which you boil the pasta is salted, but never the dough mom's guidelines.

  3. Absolutely stunning. What a beautiful, hearty, soul satisfying dish.
    If I have not said it before, I am aways impressed with fresh made pasta. It can bring a dish to a new level. Awesome.


  4. Kudos for making your own pappardelle. They look delicate and tasty with these meatballs.

  5. My cat loves it when I make pasta. I don't love it when the cat loves but there you are. Yours is so enticing - and so fitting for Carnevale.

  6. I love fresh pasta and pappardelle is one of my very favourites. Don't really know why, but making pasta intimidates me, though I have to say you make it look easy :) Your plate looks wonderful!

  7. wow homemade pappardelle! Looks so wonderfully tasty and comforting with meatballs.

  8. Hi Anna-I have a better solution these days to making the pasta dough, although I have the same exact machine, as you do, and have followed the same recipe, except, "my rule of thumb" is 1 egg per 1 cup of flour, and add about 1 teaspoon olive oil, for elasticity. Also, I put all my ingredients in my large food processor, give it a few whirls, and then I form it by hand, following the same method as yours.

    Your pappardelle, is so enticing, inviting, and perfect...your meatballs, are so delicious with the combination of the meats (I add 1/2 cup Parm. cheese to it)
    Now, I will take my pasta machine out for the weekend to make home made pasta...thanks Anna, for reminding me it's time to make pasta again...LOL

  9. Amazing Anna, you made pasta and the meatballs...what a lovely meal...all homemade. Love your pappardelle. What a wonderful and complete meal :-) Love the step-by-step pictures!
    Have a great week ahead!

  10. This is one of my favourite cuts of pasta. So rustic and delicious. It's rare you see this in a restaurant. Reminds me of how my mom used to make it :)

  11. Velva, thanks for such a sweet comment. You just can't beat homemade pasta.

    Thanks Nisirne, The meatball recipe is the one I grew up with, and of course our mom's recipes are always comforting.

    Claudia, What a cute comment! I can just picture you trying to protect your pasta from the cat.

    Denise, given your artistry with all sorts of dough it would be impossible for you not to succeed making pasta. You will definitely fall in love with pasta making after your first attempt. Store bought just can't hold a candle to silky tender homemade pasta.

    Thanks Angie, you hit the nail on the head, it is a very comforting meal.

    Hi Elisabeth, as much as I love tampering with recipes, this is the exception. I love kneading the dough by hand, and following my mom's authentic recipe to a T. It must be the nostalgia attached to years of watching and helping my mom make pasta. The sole concession is using my pasta machine to roll out the dough. I've never attained that expertise and really suck at it.
    The meatballs are also a staple which I grew up with. In my biased opinion they are the best with a simple tomato sauce.

    Juliana, I'm glad you enjoyed the pictorial tutorial. Hope it was helpful. All you need is a little salad on the side for a well balanced comforting meal.

    Hi Jo, thanks for dropping by. So glad the post brings back good memories. Pasta making does the same for me. I love how rustic food is so simple yet amazingly delicious.