IMG 6798

Corn Papardelle

Corn dough for Italian Papardelle.

Preparation time 20 minutes


  • 1 cup flour of durum wheat
  • 1 little canne corn
  • 2 tbsp fine cornmeal
  • 3 yolks
  • 1 egg
  • 1 tbsp olive oil
  • pinch of salt


Puree the corn. Press the puree through a sieve. Knead the flour with the corn flour, egg yolks, egg, 1 tablespoon oil, a pinch of salt and mix the corn puree little by little through the dough. Add all 50 ml of water and kneading edit everything into a dough. Let the dough rest for about 30 minutes in the refrigerator.

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