New World Pappardelle Recipes
HOMEMADE PAPPARDELLE
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Whisk the "00" flour and 3/4 teaspoon salt in a large bowl, then make a well in the center. Whisk the whole eggs and egg yolk with the olive oil and 2 tablespoons water in a measuring cup, then pour into the well. Stir together until a craggy dough forms. (If the dough is too crumbly, add up to 1 more tablespoon water.) Turn out the dough onto a generously floured surface and knead, folding the dough onto itself, until smooth, about 10 minutes. Wrap in plastic wrap and let rest at room temperature for 1 hour or refrigerate overnight; bring the dough to room temperature before using.
- Cut the dough into 4 equal pieces. Cover 3 of the pieces and set aside. On a semolina- dusted surface, roll out the remaining piece of dough as thin as possible with a rolling pin so it is nearly see-through. Roll up the sheet into a thin log. Slice crosswise into 3/4-inch-thick strips. Transfer the pasta to a baking sheet dusted with semolina, then sprinkle with more semolina. Repeat with the remaining dough. Cover with plastic wrap until ready to cook.
- Bring a pot of salted water to a boil. Add the pappardelle and cook until tender, 5 to 6 minutes. Drain, reserving 1 cup cooking water. Toss with your sauce, adding the reserved cooking water as needed to loosen.
NEW WORLD PAPPARDELLE
Steps:
- Bring one large and one medium pot of water to a boil; add salt to each. Cook pappardelle in large pot of boiling water until al dente, following label directions.
- While pasta is cooking, cook corn in medium pot for 2 minutes. Remove, and refresh under cold running water. With a sharp knife, remove kernels from cob, and transfer to a large heat-proof bowl. Add tomatoes, chiles, olive oil, and cilantro. Toss to combine.
- If desired, rest bowl with corn mixture over cooking pasta for a minute or two to warm ingredients. When pasta is done, drain in a colander. Transfer to bowl with corn mixture. Toss to combine. Serve immediately.
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- In a medium saucepan of boiling salted water, cook the corn until barely tender, about 2 minutes. Remove and let cool slightly, then cut the kernels from the cobs with a sharp knife. In a large stainless steel bowl, toss the corn with the tomatoes, olive oil, cilantro, habanero and 1 teaspoon salt.
- Add 3 1/2 tablespoons salt to the water and add the pappardelle. Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook until al dente.
- While the pappardelle cooks, carefully hold the metal bowl over the boiling water, shaking it occasionally, until the tomatoes are just warmed through. Drain the pappardelle and add it to the bowl. Toss well and serve immediately.
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