Tiger Pappardelle
A recipe for Tiger Pappardelle! This homemade pasta is arranged into tiger stripes with orange, white, and black dough.
Servings 4 -6 Servings
Ingredients
Orange Dough:
- 2 1/2 cups (315 grams) 00 pasta flour
- 3 large eggs
- 5 tablespoons (90 grams) tomato paste
Black Dough:
- 1 1/2 cups (190 grams) 00 pasta flour
- 2 tablespoons (12 grams) dark/black cocoa powder
- 2 large eggs
- 1-2 tablespoons (15-30 milliliters) cold water
White Dough:
- 1 cup (125 grams) 00 pasta flour
- 1/4 cup (60 milliliters) milk
- 2 tablespoons (30 milliliters) heavy cream
Instructions
To make the orange dough:
- In the bowl of a stand mixer fitted with the paddle attachment or a large bowl, add the flour.
- Make a well in the center. Add the eggs and tomato paste and mix until well-combined.
- If too wet, add a little more flour. If too dry, add a little water.
- On a lightly floured surface, knead the dough until smooth and elastic. Wrap in plastic and allow to rest at room temperature for 30 minutes.
To make the black dough:
- In the bowl of a stand mixer fitted with the paddle attachment or a large bowl, add the flour and cocoa powder.
- Make a well in the center. Add the eggs and mix until well-combined.
- Slowly add water to form a dough. If too wet, add a little more flour. If too dry, add a little more water.
- On a lightly floured surface, knead the dough until smooth and elastic. Wrap in plastic and allow to rest at room temperature for 30 minutes.
To make the white dough:
- In the bowl of a stand mixer fitted with the paddle attachment or a large bowl, add the flour.
- Make a well in the center. Add the milk and cream and mix until well-combined.
- If too wet, add a little more flour. If too dry, add a little more milk.
- On a lightly floured surface, knead the dough until smooth and elastic. Wrap in plastic and allow to rest at room temperature for 30 minutes.
To assemble:
- Divide each rested dough into two equal pieces. Keep the pieces covered when not in use.
- Take one piece of the orange dough and place on a floured surface.
- Roll the orange dough into a thin sheet using a pasta machine or rolling pin, until it is about 1/16th inch (1.5 millimeters) thick. Cover the sheet with a towel.
- Take one piece of the white dough and roll into a thin sheet using a pasta machine or rolling pin, until it is about 1/16th inch (1.5 millimeters) thick.
- Cut the rolled white sheet into straight or wavy lines about 2 inches (5 centimeters) wide.
- Lightly moisten the top of the orange sheet with a damp paper towel.
- Arrange the cut strips of the white dough diagonally over the orange dough, leaving about 3-4 inches (7-10 centimeters) of orange between the stripes.
- Gently press a rolling pin across the sheet to seal the white strips onto the orange dough. Cover the sheet with a towel.
- Take one piece of the black dough and roll into a thin sheet using a pasta machine or rolling pin, until it is about 1/16th inch (1.5 millimeters) thick.
- Cut the rolled black sheet into straight or wavy lines about 1/8-1/4 inch (3-6 milliliters) wide. Cut the strips into about 2-3 inch (5-7.5 centimeter) pieces to make the black stripes.
- Lightly moisten the top of the orange and white sheet with a damp paper towel.
- Arrange the cut strips of the black dough perpendicular to the white strips over the orange dough, leaving enough space between the stripes to show the orange and white colors.
- Gently press a rolling pin across the sheet to seal the black stripes onto the dough.
- Roll the dough into a thin sheet using a pasta machine or rolling pin, dusting with flour as needed to prevent sticking, until it is about 1/16th inch (1.5 millimeters) thick and all the colors are sealed together.
- Use a pastry cutter or pappardelle cutter to cut the sheet into ribbons about 1 1/4 inch (3 centimeters) wide.
- Arrange the Pappardelle into small nests on a parchment-lined baking sheet or hang on a pasta drying rack to dry for 30 minutes. Repeat with remaining dough.
- Bring a large pot of salted water to a boil. Add the pasta in batches, careful not to overcrowd, and boil until they rise to the surface and are just tender, about 2-3 minutes if fresh.
- Drain and serve immediately with desired sauce.