PAPPARDELLE WITH SIMPLE TOMATO SAUCE
Make and share this Pappardelle With Simple Tomato Sauce recipe from Food.com.
Provided by Laka
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sauté garlic and red paprika strips in hot olive oil over a medium heat until lightly coloured.
- Add most of the basil, stir and wait few seconds until wilted.
- Add the whole tomatoes and break them up into smaller chunks with a wooden spoon. Bring the sauce to the boil and simmer for about 5 minutes.
- Stir in capers, sea salt and pepper. Set aside and keep warm.
- On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel.
- Cook the pasta in lots of boiling water for a few minutes until just al dente. Drain and stir into the warm sauce.
- Sprinkle with grated Parmesan cheese and some basil leaves and serve immediately.
Nutrition Facts : Calories 535.5, Fat 5.7, SaturatedFat 0.9, Sodium 599.6, Carbohydrate 102.5, Fiber 6.6, Sugar 8.6, Protein 18.3
HOMEMADE PAPPARDELLE
Provided by Food Network
Time 1h15m
Yield About 1 pound
Number Of Ingredients 5
Steps:
- Add the flour and salt to the center of a large wooden board. Use your hands and make a well in the center of the mound. Whisk together the eggs and olive oil in a bowl and pour into the well. Use a fork to whisk the eggs into the flour, incorporating slowly into the rim of the flour until it is completely incorporated.
- Once incorporated, knead the pasta for about 8 minutes, adding just a bit more flour if the board is sticky. If the dough feels too dry, add a drop of water as you go. The dough should feel elastic, smooth and a bit sticky. Shape the pasta dough into a ball and wrap in plastic wrap. Let rest for at least 30 minutes to 1 hour at room temperature to let the gluten relax so rolling will be easier.
- Set your pasta machine to the widest setting. Divide the dough into 4 pieces. Roll each piece out from the widest setting to the thinnest. Hand cut the pasta into pappardelle.
- Gather the strands together in your hands and shake loosely so they don't stick together. Toss with some semolina flour. Divide into portions on a sheet tray.
- Bring a pot of salted water to boil. Boil the pasta until al dente and drain, about 3 minutes.
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