Best Fresh Pappardelle Recipes

BRAISED RABBIT WITH FRESH PAPPARDELLE

Steps:

• Preheat oven to 325 F. Season rabbit with salt and pepper. In a large pot over medium heat, add oil followed by rabbit (everything but the wings) and sear until golden brown, 15 minutes. Delicately remove the rabbit when golden brown and set aside to rest.
• To the pan, add onion, celery and carrots and cook 10 minutes. Add garlic, tomato paste, sage and rosemary and cook 5 minutes. Continue by adding tomatoes, vinegar, and verjus and cook 5 more minutes. Add rabbit wings and dashi and bring to a boil. Add remaining rabbit and season with salt. Cover with parchment paper (cartouche) and place in the oven for 1 hour and 10 minutes. Pull some rabbit meat off the bone along with braising liquid and place in a saucepan.
• Add 1 cup cooked pasta and toss with rabbit, parsley, Parmesan and butter. Gently cook pasta until glazed with sauce and appears sheen. Serve with additional rabbit and Parmesan shavings.

FLORIDA LOBSTER AND FRESH PAPPARDELLE WITH TOMATOES AND CHIVES

Steps:

• For the steamed lobster meat and lobster stock: Fill a large bowl with ice and cold water, and set it aside.
• In a 4- or 6-quart cast iron Dutch oven, or other heavy-bottomed pot with a tight-fitting lid, combine the tomatoes, 2 cups of the wine, the 1/2 cup of the water, sliced onions, peppercorns and tarragon. Bring to a boil over high heat, reduce the heat to a simmer, and cook for 15 minutes.
• Raise the heat back to high. Add the lobsters to the pot; cover the pot immediately with a heavy, tight-fitting lid. Steam the lobsters until they are bright red and you can pull out the long feelers on the head with no resistance, about 13 minutes. Using tongs, immediately plunge the lobsters into the bowl of ice water and let cool for 5 minutes.
• Remove the lobsters from the ice water and set on a rimmed baking sheet. Using kitchen shears, remove the lobster meat from the tails and claws. Use a knife to chop the meat into bite-size pieces. You should have about 1 pound of lobster meat, set aside.
• Rinse the lobster shells, including the heads, and place all the shells back into the pot with the lobster poaching liquid. Add 2 1/2 quarts of water and the bay leaf. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 1 hour. Strain the lobster stock through a fine mesh strainer lined with cheesecloth. Transfer the stock to a clean saucepan and return to a simmer. Reduce the stock until you have about 6 cups remaining.
• For the pappardelle with lobster: Bring a large pot of salted water to a boil. Add the papardelle and cook until al dente, 3 to 4 minutes. Remove 1/2 cup pasta cooking water from the pot and drain the pasta through a colander. Transfer the pasta to a bowl and toss with 1 tablespoon of olive oil, cover and set aside.
• Meanwhile, heat the remaining 1 tablespoon of olive oil and melt 2 tablespoons of the butter in a large skillet over medium heat. Add the corn and cook, stirring, for 2 minutes. Add the shallots and cook, stirring, until soft and fragrant, about 1 minute. Add the garlic and continue to cook and stir for another minute. Add the tomatoes and cook until the tomatoes have released most of their liquid, 4 to 5 minutes. Add the tomato paste and cook for 1 minute longer.
• Add the wine, 1/2 cup of the lobster stock and some of the pasta cooking liquid to the pan and continue cooking over medium heat until half of the liquid has evaporated. Add the lobster meat to the pan and cook for 2 minutes. Add the cooked papardelle and the remaining 2 tablespoons of butter and the chives. Toss the pasta with the sauce and cook for 1 minute longer so it will heat through.
• Divide the pasta between 4 bowls, garnish with the chives and grated cheese and serve immediately.

PAPPARDELLE, TAGLIATELLE, OR OTHER FRESH, HAND-CUT PASTA

Steps:

• Combine 1 1/2 cups of the flour and the salt on a counter or large board. Make a well in the middle. Into this well, break the eggs and yolks. Beat the eggs with a fork, slowly and gradually incorporating a little of the flour at a time. When it becomes too hard to stir with the fork, use your hands. When all the flour has been mixed in, knead the dough, pushing it against the board and folding it repeatedly until it is not at all sticky and is quite stiff. Sprinkle with a little of the reserved flour and clean your hands. Cover the dough with plastic wrap or a cloth and let it rest for about 30 minutes. (You can store the dough in the refrigerator, wrapped in plastic, until you're ready to roll it out, for up to 24 hours.)
• Clamp a pasta machine to the counter; sprinkle your work surface lightly with flour. Cut off about one third of the dough; wrap the rest in plastic or cloth while you work. Roll the dough lightly in the flour and use your hands to flatten it into a rectangle about the width of the machine. Set the machine to its highest (that is, thickest) setting and crank the dough through. If it sticks, dust it with a little more flour. Repeat. Set the machine to its next-thinnest setting and repeat. Each time, if the pasta sticks, sprinkle it with a little more flour and, each time, put the dough through the machine twice.
• Continue to work your way down (or up, as the case may be-each machine is numbered differently) through the numbers. If at any point the dough tears badly, bunch it together and start again (you will quickly get the hang of it). Use as much flour as you need to, but in small amounts each time.
• Pass the dough through the machine's thinnest setting, only once. (If this fails, pass it through the next-thinnest once.) Flour the dough lightly, cover it, and set it aside. Repeat the process with the remaining dough.
• Cut each sheet into rectangles roughly 16 inches long and as wide as the machine: trim the ends to make it neat. Put it through the machine once more, this time using the broadest (tagliatelle) cutter. Or cut by hand into broad strips (pappardelle). Cook right away or hang the strands to dry for up to a couple of hours.
• To cook the noodles, drop them into boiling salted water; they'll be done when tender, in less than 3 (and probably less than 2) minutes. Sauce them immediately and serve.
• Pizzocheri
• The buckwheat noodles of the mountains of northeastern Italy, best sauced as described on page 549: substitute 1 1/2 cups fine buckwheat flour for 1 1/2 cups of the white flour; use white flour for the balance of the dough and all of the rolling and proceed as directed.
• Malfatti
• This translates as "badly cut," and is perfect for soups, many pasta dishes, and the lazy cook: Roll out about a quarter of the dough as thin as possible, using a machine or rolling pin, then simply cut it into random shapes. Cook as you would any other fresh pasta.

PAPPARDELLE WITH FRESH RICOTTA, SQUASH BLOSSOMS AND BASIL OIL

Steps:

• To make the basil oil, in a small dish stir together the basil, garlic, lemon zest and olive oil. Add a little salt and pepper. Set aside for at least 15 minutes. Meanwhile, bring a large pot of salted water to a boil, add the pasta, and cook until al dente.
• In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the zucchini, season with salt and pepper, and cook until barely done, 1 or 2 minutes. Turn off the heat. Tear the squash blossoms into strips.
• Drain the pasta, reserving 1 cup pasta water. Add pappardelle to the skillet with the zucchini. Add squash blossoms, ricotta and a little salt and pepper. Quickly stir together with 2 wooden spoons, leaving the ricotta a little chunky. Add pasta water if necessary and transfer to a warm serving bowl.
• At the table, top each serving with 2 teaspoons basil oil and a sprinkling of grated pecorino.

PAPPARDELLE WITH FRESH TUNA, CAPERS & OLIVES

Steps:

• In large skillet, heat oil over medium-high heat. Add the onion until soft. Add the garlic & ginger, if desired. Cook, stirring for 1 min. Add the tuna & hot pepper flakes and cook, for 2 mins or until tuna is lightly browned. Stir in the broth, wine, tomatoes, olives, and capers and bring to boil. Reduce the heat to med-low & simmer for 2-3 simmer. Stir in the balsamic vinegar & parsley & season with salt & pepper. Remove skillet from heat. Meanwhile, cook the pasta following the pkg instructions. Drain well. Divide the pasta among heated bowls, top with the sauce & serve immediately

FRESH PAPPARDELLE

Steps:

• Whisk together both flours and 1 teaspoon salt in a large bowl. Make a well in center; add eggs and 2 tablespoons oil. Using a fork, work flour mixture into wet ingredients, slowly incorporating all flour in bowl to form a sticky dough. Transfer to a lightly floured work surface and knead dough until all bits are incorporated. Continue kneading until very smooth and no longer sticky, adding additional 00 flour as necessary, about 5 minutes. Place an overturned bowl over dough and let stand 1 hour (or wrap in plastic and refrigerate up to overnight; let stand at room temperature 1 hour before using).
• Dust work surface with semolina. Cut dough into 16 pieces. Working with one piece at a time, and keeping the rest covered with plastic wrap, flatten into an oblong shape. Very lightly dust with 00 flour; pass through a pasta machine at its widest setting. Fold in half, rotate 90 degrees, and pass through two more times on same setting to smooth dough and increase elasticity. Adjust machine to next setting and pass pasta dough through twice more, gently supporting it with the palm of your hand as it emerges. Continue to pass through ever-finer settings, once each, ending at second or third to last; dough should be very thin, and you should be able to see the outline of your hand through it, but it should not be translucent. Lay dough flat on an 00 flour-dusted surface, or drape over a pasta rack or backs of chairs, until just tacky, 10 to 15 minutes. Repeat with remaining dough.
• Fold pasta into quarters; cut into 3/4-inch-wide strips. Unfold and drape over rack until almost dry, about 20 minutes. (If not cooking immediately, you can gather several strands and form into a nest shape. Place pasta on a semolina-dusted baking sheet and let dry 24 hours. Store in an airtight container up to 2 weeks.)

FRESH PAPPARDELLE WITH SAUSAGE, FENNEL AND RICOTTA

Steps:

• To make the sauce, in a large sauté pan over medium heat, warm the olive oil. Break the sausage into nickel-size pieces and add to the pan along with the fennel. Sauté, stirring occasionally, until lightly browned, 5 to 8 minutes. Add the wine, shallots, garlic and thyme. Cook until the wine is reduced by about half and the smell of alcohol no longer persists, about 3 minutes. Add the chicken broth and butter and continue cooking until the mixture is reduced by about three-quarters, 3 to 5 minutes. While the sauce is reducing, bring a large pot of salted water to a boil over high heat. Once the sauce has reduced, add 1 lb. (500 g) of the pappardelle-about two-thirds of the total-to the boiling water and cook until al dente (tender but firm to the bite), 2 to 3 minutes. Drain the pasta, reserving 1/4 cup (2 fl. oz./60 ml) of the cooking water. Add the reserved cooking water and the pasta to the sauté pan with the sauce. Toss until the sauce coats the pasta, about 30 seconds. Transfer to a large serving bowl, top with dollops of the ricotta and the parsley and toss to combine. Sprinkle the Parmesan on top and serve immediately. Serves 4. Ari Rosen, Co-Owner and Chef, Scopa, Healdsburg, CA.

FRESH PAPPARDELLE WITH FAVAS AND PROSCIUTTO

Steps:

• Combine the "00" flour, semolina, and salt on a countertop and mix well. Form a well in the center and add the egg yolks and olive oil. Using a fork, lightly whisk the eggs and olive oil.Slowly incorporate the flour from the inner part of the well into the egg mixture with the fork. When about ¼ of the flour is incorporated, use bowl scraper to fold in the remaining flour. (Note: If all the flour is not absorbed, just knead what is naturally able to work into the dough.) Knead for five minutes with your palms until a smooth dough is formed. The dough should not be tacky. Let the dough rest, covered at room temperature, for about 1 hour.
• Divide the dough in half so that it is easier to work with. Temper it by beating it lightly with a rolling pin to flatten, dusting as necessary with flour. Roll out the pasta either by hand or by using a manual or electric pasta roller to very thin. If using a pasta maker, start with the widest setting and work to very thin (about an 8 or 9 setting). Dust with flour as necessary. Take the length of rolled-out dough and cut into 12-inch sections. Lay each section out on a countertop for several minutes to rest and lightly dry.
• Clean fava beans and leeks. Cut away and discard the dark green part of each leek; slice white and pale green parts lengthwise through the center, then slice crosswise into 1-inch squares. Place leeks into a bowl of water. Toss in the water to clean and separate leeks. Place butter into a medium-sized saucepan placed over medium heat. Add leeks and a pinch of salt; melt butter and sweat leeks. Add a splash of water to ensure that leeks and butter do not brown. When leeks begin to soften, stir and add white wine. Add heavy cream, then raise heat and allow to gently simmer.Meanwhile, bring a large pot of generously salted water to a boil. Slice prosciutto into strips and set aside.
• Cut pasta into ribbons: Dust each 12-inch section of cut pasta with semolina. Layer a few sections and loosely fold into a log. Slice the pasta into inch-wide strips. Separate each ribbon and then gather a few into bundles, rolling around finger. (You can also cut different shapes and ribbon pasta widths.)Taste warmed cream and leek mixture and season as needed. Spoon about 1½ C reduced cream and leek mixture into a wide sauté pan. Add fava beans and prosciutto. Drop fresh pappardelle into salted boiling water and cook until slightly undercooked, less than one minute. Add pappardelle into the sauté pan with a bit of pasta water and cook with the sauce. Toss gently. Adjust seasoning.
• Spoon pasta into a wide bowl. Garnish generously with freshly grated Parmesan and serve hot.