A classic Italian dish featuring homemade paparadelle pasta served with a rich marinara sauce made from tomatoes and basil.
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Place the flour in a mixing bowl, make a well in the center. Pour the eggs in the center of the hole, then add the olive oil and salt. Mix the dough with your hands until well combined.
Add water bit by bit while kneading the dough with the palm of your hand. Knead the dough until you end up with a smooth ball of pasta. Cling wrap the dough and let it rest for 10 minutes.
Heat a pan to medium heat, add the olive oil blend, then add the chopped onions and sauté until golden brown. Add salt and pepper to taste.
Add the garlic and chopped tomatoes. Season again with salt and pepper to taste. Turn your heat down so the sauce can simmer. Mix your sauce every now and then. Add a little water to loosen up your sauce to ensure it doesn’t cook dry.
Add the basil chiffonade, then mix and simmer for another 5 minutes. Set the pan aside.
Get a rolling pin ready, dust your counter surface very lightly with some flour. Place the ball of dough onto the floured surface and press down to flatten the ball. Start rolling your dough thin enough to feed through the pasta roller (about 3mm thick). Turn the dough over every now and then to make sure it stays lightly floured. Cut your pasta dough sheet into wide strips half the size of your pasta machine’s width.
Bring a medium pot half full of water to boil, add a little olive oil blend.
Take one pasta sheet at a time and feed it through the roller on the wide setting (#5).
Change the setting to 1 size smaller and feed each sheet through again (#4).
Change your roller to the final setting of your choice (not too thick and not too thin), then do a last feed of each sheet (#2).
Cut your dough lengths by hand into 5cm wide ribbons.
Place your paparadelle pasta into the rapidly boiling water. Use a spoon to stir them up a little so they do not clump together. Boil for about 3–4 minutes, then remove the pasta from the water and place directly into your pan with the marinara sauce.
Place your pan onto medium heat, season your pasta with salt and pepper to taste, then mix the pasta through the sauce. If the sauce is too thick, add a little of your pasta water to your dish. Cook through, then serve.
Garnish with the grated parmesan cheese and some torn basil leaves.
Ensure the dough is well-kneaded to achieve a smooth texture.
Use fresh basil for a more aromatic sauce.
Save some pasta water to adjust the consistency of the sauce.
How do I make homemade paparadelle pasta for marinara sauce?
To make homemade paparadelle pasta, start by mixing all-purpose flour, eggs, olive oil, and salt in a bowl. Knead the dough until smooth, let it rest for 10 minutes, then roll it out to your desired thickness before cutting it into wide strips.
What are some dietary substitutions for the paparadelle marinara recipe?
For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend. You can also use egg substitutes like flaxseed meal or aquafaba for a vegan version. For a lighter sauce, consider using fresh tomatoes instead of canned.
How can I store leftover paparadelle marinara?
Store leftover paparadelle marinara in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of water if the sauce has thickened.
What can I pair with paparadelle marinara for a complete meal?
Paparadelle marinara pairs wonderfully with a side salad, garlic bread, or roasted vegetables. You can also serve it with a glass of red wine for a classic Italian dining experience.
How do I prevent my paparadelle pasta from clumping together while cooking?
To prevent your paparadelle pasta from clumping, make sure to stir the pasta gently in the boiling water right after adding it. Adding a little olive oil to the water can also help keep the pasta strands separate.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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