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Tiger Pappardelle hanging from a wooden stand.
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Tiger Pappardelle

A recipe for Tiger Pappardelle! This homemade pasta is arranged into tiger stripes with orange, white, and black dough.
Course Main
Cuisine N/A
Keyword homemade, noodle, pappardelle, pasta, tiger
Prep Time 40 minutes
Cook Time 5 minutes
Resting Time: 1 hour
Total Time 1 hour 45 minutes
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.