Fresh Pappardelle With Favas And Prosciutto Recipes

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.

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.)

FETTUCCINE WITH ASPARAGUS, FAVA BEANS AND PROSCIUTTO

Steps:

• Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Cut the asparagus into one-and-a-half-inch pieces.
• Cook the asparagus in boiling salted water until barely tender. Rinse under cool running water and drain well. Set aside and keep warm.
• Steam the fava beans until barely tender. Set them aside and keep them warm. Meanwhile, bring six quarts salted water to boil for the fettuccine.
• Melt the butter in a saute pan. Add the shallots and the prosciutto and saute for one minute. Add the cream and bring to a simmer. Add the tarragon and salt and pepper and cook, stirring, for five minutes, or until the sauce has thickened slightly. Add the asparagus and fava beans and heat through. Keep the sauce warm until the fettuccine is cooked.
• When the fettuccine is al dente, drain it and transfer it to a heated serving bowl. Add the sauce, toss and serve. Pass freshly grated Parmesan cheese separately.

PAPPARDELLE WITH PANCETTA AND PEAS

Steps:

• Set a small saucepan of water over high heat and bring to a boil. Add pancetta and cook for 1 minute, then drain and set aside.
• Bring a large pot of well-salted water to a boil on the back burner, for cooking the pasta.
• Meanwhile, put basil, parsley and mint in a mortar or mini food processor and mash to a coarse paste with about 1/4 cup oil. Set aside.
• Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add green garlic and peas, and sprinkle with salt and pepper. Allow garlic and peas to sizzle without browning for about 1 minute. Add reserved pancetta and 1/2 cup water, and bring to a simmer for 1 minute more. Stir in mustard greens to wilt slightly, then add herb paste, ricotta and lemon zest. Turn off the heat
• Cook the pasta at a brisk simmer until al dente. Drain and toss gently with ingredients in skillet. Taste and adjust seasoning. Transfer to a warm platter or individual dishes and serve immediately. Pass grated cheese at the table.

FRESH PAPPARDELLE

Steps:

• Combine flours and mound on a clean work surface, forming a well in the center. Add eggs and yolks to well; beat until smooth with a fork. Gradually work flour into eggs. Continue to stir with fork until all of the flour has been incorporated.
• Begin working dough with your hands to form a ball. Clean work surface of any loose bits of dough. Lightly flour surface; knead dough until smooth and elastic, about 10 minutes. Cover with plastic wrap, and let rest in refrigerator for at least 1 1/2 hours.
• Divide dough into 4 pieces. Working with one piece at a time and keeping remaining pieces covered, flatten dough into a disc narrower than pasta-machine opening. Lightly dust dough with flour, and roll through the widest setting. Fold dough in half crosswise; pass through machine again. Repeat 4 or 5 times, running it through remaining settings until it is about 1/16 inch thick.
• Cut pasta sheets to 12 inches long. Fold over twice, dusting both sides generously with semolina. Cut crosswise into 1-inch-wide slices. Gently shake pappardelle to separate lengths of pasta and remove excess flour. Pasta will keep fresh refrigerated for up to 12 hours.

YUBA PAPPARDELLE WITH ENGLISH PEAS, FAVA LEAVES, AND BASIL

Steps:

• Make pea purée:
• In 10-inch sauté pan over moderately high heat, bring vegetable stock and salt to boil. Add peas and simmer, uncovered, until bright green and almost tender, 1 to 2 minutes.
• Transfer peas and cooking liquid to blender and blend on high until very smooth, about 1 minute. Set aside. (Purée can be made ahead and refrigerated, tightly wrapped in plastic wrap, up to 12 hours. To maintain peas' vibrant green color, cool purée over ice bath before refrigerating.)
• Make pappardelle:
• In medium saucepan over moderate heat, stir together buttermilk, yuba, peas, and 1/4 teaspoon salt. Bring to simmer, then reduce heat to low, cover, and cook until peas are just tender, about 2 minutes. Stir in pea purée and fava leaves, cover, and cook until fava leaves are wilted, about 30 seconds. Remove from heat and stir in basil, remaining 1/4 teaspoon salt, and pepper. Serve immediately.

FRESH PASTA WITH FAVAS, TOMATOES, AND SAUSAGE

Steps:

• Heat oil in large saucepan over medium heat. Add next 3 ingredients. Sauté until onion is translucent, about 6 minutes. Add sausages; break up with fork. Sauté until brown, about 3 minutes. Add wine; simmer 1 minute, scraping up browned bits. Add tomatoes and fava beans. Sauté until tomatoes soften, about 5 minutes. Season sauce with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot.
• Add sauce to pasta. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid as needed if dry, about 2 minutes. Mix in 2 tablespoons cheese. Transfer pasta to bowl. Serve, passing additional cheese.