A delicious homemade paparadelle pasta served with a flavorful puttanesca sauce made with olives, tomatoes, and anchovies.
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Place the flour into a mixing bowl and make a well in the center. Add the eggs into the well along with the olive oil. Mix the eggs, flour, and olive oil with your hands until well combined.
Add a little water to bring the pasta dough together. Mix until well combined, adding more water as needed until no dry flour is visible. You want to end up with a clean bowl by bringing all the dough together without it sticking to your hands.
Once you have a ball of dough and your bowl is clean, place the dough onto a surface. Knead the dough using the palms of your hands to break down the gluten until you have a smooth ball of dough. It should have a slightly soft, smooth consistency and not stick to your hands.
Let the dough rest for about 10 minutes, covered. After resting, the dough will be even softer. On a lightly floured surface, flatten the dough and roll it out with a rolling pin to a thickness of about 3mm.
Using a pizza slicer, cut long ribbons of pasta approximately 3cm wide.
Heat a pot of water with a little vegetable oil. Once boiling, add the pasta ribbons in batches. It takes about 2-3 minutes to cook. Once they float to the top, they are cooked. Remove and repeat with the rest of the pasta. Do not rinse the pasta after cooking.
Heat a wok or large pan over medium heat and add the olive oil. Then add the onions and sauté until golden brown.
Add the olives and anchovies. Sauté for about 2 minutes, then add the tomato paste and cook for 5 min. Add chopped tomatoes and garlic.
Add about half a cup of water and season with salt and pepper. Reduce the heat to let the sauce simmer.
Add the basil and then the cooked paparadelle. Season with salt and pepper if needed. Simmer until all the pasta is coated with the sauce.
Serve and garnish with grated parmesan cheese and Italian parsley.
Ensure the pasta dough is not too sticky; adjust with flour or water as needed.
For a richer flavor, let the sauce simmer longer to enhance the taste.
How do I make homemade paparadelle pasta for puttanesca sauce?
To make homemade paparadelle pasta, start by mixing 2 cups of all-purpose flour with 2 eggs and 2 tablespoons of olive oil in a bowl. Knead the dough until smooth, then let it rest for 10 minutes. Roll it out to about 3mm thick and cut into long ribbons. Cook the pasta in boiling water for 2-3 minutes until it floats, then combine it with your puttanesca sauce.
What are some dietary substitutions for the paparadelle puttanesca recipe?
If you're looking for dietary substitutions, you can use gluten-free flour to make the paparadelle pasta. For a vegetarian version, you can omit the anchovies and add more olives or capers for flavor. Additionally, you can replace Parmesan cheese with a dairy-free alternative if you're lactose intolerant.
How should I store leftover paparadelle puttanesca?
To store leftover paparadelle puttanesca, let it cool completely, then place it in an airtight container in the refrigerator. It should be consumed within 3-4 days. You can reheat it on the stovetop or in the microwave, adding a splash of water to keep it moist.
What can I pair with paparadelle puttanesca for a complete meal?
Paparadelle puttanesca pairs beautifully with a simple green salad dressed with lemon vinaigrette. You can also serve it with garlic bread or a side of roasted vegetables to complement the rich flavors of the sauce.
Can I make the puttanesca sauce ahead of time?
Yes, you can make the puttanesca sauce ahead of time. Prepare the sauce and let it cool, then store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, simply reheat the sauce and toss it with freshly cooked paparadelle.
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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