CHEF ANNE'S PAPPARDELLE
Provided by Anne Burrell
Categories main-dish
Time 1h35m
Yield serves 4 as a main course or 8 as a first course
Number Of Ingredients 4
Steps:
- Place the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and 1 to 2 tablespoons water.
- Using a fork, beat the eggs together with the olive oil, water (or more if needed) and salt. Using the fork, begin to incorporate the flour into the egg mixture, be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
- When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
- When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately, do not refrigerate.
- To roll the pasta: Cut off 1/3 of the pasta dough, reserve the rest and keep it covered.
- Squash the pasta with the heels of your hands to facilitate it going through the pasta roller. Dust with flour. Put the pasta through the roller set on number one. Roll the dough through 2 times, dusting it with flour if it feels sticky or tacky.
- Fold the pasta into thirds and put it through the machine on number one again.
- Change the setting on the pasta roller to number two and run the pasta through. Continue to roll the pasta through the machine, changing the setting each time to a larger number (this will make the opening on the pasta machine smaller). When you get to the desired thin-ness (I recommend number six), cut the pasta into 10-inch lengths. Flour the dough generously and stack them in a pile. Cover the stack with plastic or a clean tea towel and proceed rolling the rest of the pasta.
- When the pasta is all rolled, take 3 sheets of pasta and fold both ends of the pasta over each other until they meet in the middle.
- Using a sharp knife, cut the pasta rolls into 1-inch widths. Unroll the pasta "ribbons" and dust with semolina and reserve on sheet trays.
- When ready to use, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 2 to 3 minutes. Drain.
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.
HERBED PAPPARDELLE WITH PARSLEY AND GARLIC
Let the fresh flavor of these herbed noodles - a twist on this basic pasta dough recipe - stand out by tossing them with just a few kitchen staples. Inspired by the classic Roman pasta, aglio, olio, e peperoncino, this simple dish will become a go-to, especially once you develop familiarity and confidence with rolling and cutting pasta. Soon enough, you'll find yourself making it on a weeknight, without a recipe. This recipe also makes more pasta than you need, so freeze the rest for a hearty meal in the days and weeks to come. (And check out Cooking's How to Make Pasta guide for more tips and video.)
Provided by Samin Nosrat
Categories dinner, lunch, pastas, main course
Time 40m
Yield 4 servings, plus leftover pasta
Number Of Ingredients 8
Steps:
- Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup kosher salt. Set a colander in the sink.
- Lightly dust a sheet of pasta with semolina flour, then loosely roll into thirds lengthwise, like folding a letter. Using a sharp knife, cut noodles in 3/4-inch increments. Shake off the excess semolina, and repeat with remaining pasta sheets. Form pasta into small nests (about 3 ounces per portion) on baking sheets lined with parchment paper and dusted with semolina.
- Add 4 nests of pasta to the water and stir. (Freeze the rest of the pasta for later use.)
- Set a large frying pan over medium heat and add the olive oil, garlic, and red pepper flakes. Cook, stirring, until the garlic threatens to turn golden, about 1 minute.
- Just before the garlic begins to brown, add 1 cup pasta cooking water and increase heat to medium-high. Let the sauce simmer until it reduces by about a third.
- Cook pasta until al dente, about 3 minutes, and drain, reserving another cup of pasta water.
- Add drained pasta to the pan and toss. Add parsley, and continue cooking over medium heat for 1 minute, tossing continuously with tongs. If pasta looks dry, add a little pasta water. It should be slightly wetter than you are comfortable with, because the pasta will continue to absorb sauce even after you pull it from the heat. Taste and adjust salt as needed. Remove from heat, and serve immediately with freshly grated Parmesan.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 20 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 76 milligrams, Sugar 0 grams
OLD FASHIONED PAPPARDELLE
An old fashioned 'ragu' full of spices, great for a rainy-day italian treat
Provided by sigridverbert
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Cut the chicken livers and the hearts into small chunks. Chop the onion together with the garlic, heat 4 tbsp olive oil and the butter in a large pan, add the chopped onion and the garlic, stir for about 2 minutes untill slightly golden.
- Add the chicken livers, stir on medium/high heat for 2 minutes, then add the wine and let it to evaporate.
- Add the passata, all the spices and herbs, and let the sauce cook on medium/low heat for about 25 minutes, add salt & pepper to taste.
- Bring to boil about 5 liters salted water, cook the pappardelle untill al dente, drain, and add the pasta, toss over high heat for 30 seconds, then serve with a few drops truffle-sented olive oil and some grated parmesa or pecorino on the side.
FRESH PAPPARDELLE
The flat egg noodles known as pappardelle are like a wider fettuccine. The ribbony pasta is the perfect canvas for a homemade sauce like Grandma's Bolognese.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Time 2h
Number Of Ingredients 5
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.)
More about "new world pappardelle recipes"
NEW WORLD PAPPARDELLE RECIPE - FOOD AND WINE
From foodandwine.com
Servings 2
- 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.
HOMEMADE PAPPARDELLE - SAVORING ITALY
From savoringitaly.com
CREAMY ONE-POT FRESH PAPPARDELLE MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
HOMEMADE PAPPARDELLE
From 101cookbooks.com
RAGÙ PAPPARDELLE SLIMMING WORLD™ RECIPE - FOOD NEWS
From foodnewsnews.com
COOKING RECIPES | NEW WORLD WIKI
From newworld.wiki.fextralife.com
PERFECT PAPPARDELLE RECIPES | FEATURES | JAMIE OLIVER
From jamieoliver.com
10 BEST PAPPARDELLE PASTA RECIPES | YUMMLY
From yummly.com
THE BEST PAPPARDELLE RECIPES IN 2021 - FOOD NEWS
From foodnewsnews.com
BEST PAPPARDELLE RECIPES - OLIVEMAGAZINE
From olivemagazine.com
PAPPARDELLE RECIPES | COOKING LIGHT
From cookinglight.com
15 BEST PAPPARDELLE PASTA RECIPES - TOP RECIPES
From topteenrecipes.com
PORK SAUSAGE RAGU PASTA | NEW WORLD
From newworld.co.nz
PAPPARDELLE RECIPES - BBC FOOD
From bbc.co.uk
LAMB PAPPARDELLE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PAPPARDELLE PASTA RECIPE | HOW TO MAKE HOMEMADE …
From vincenzosplate.com
DAN DAN PAPPARDELLE RECIPE | BON APPéTIT
From bonappetit.com
40 BEST PAPPARDELLE RECIPES IDEAS | RECIPES, PAPPARDELLE, …
From pinterest.ca
7 BEST PAPPARDELLE PASTA RECIPES - IZZYCOOKING
From izzycooking.com
HOMEMADE PAPPARDELLE RECIPE
From crecipe.com
PAPPARDELLE RECIPES - NYT COOKING - THE NEW YORK TIMES
From cooking.nytimes.com
AUTHENTIC HOMEMADE PAPPARDELLE PASTA RECIPE - CUCINABYELENA
From cucinabyelena.com
PAPPARDELLE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PAPPARDELLE PASTA MADE FROM SCRATCH - ITALIAN KITCHEN CONFESSIONS
From italiankitchenconfessions.com
NEW WORLD PAPPARDELLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SLIMMING WORLD'S CHICKEN PAPPARDELLE | ITALIAN RECIPES
From goodto.com
RECIPES - PAPPARDELLE'S PASTA
From pappardellespasta.com
NEW WORLDS RECIPE
From crecipe.com
NIGEL SLATER’S RECIPE FOR PAPPARDELLE, MUSHROOMS AND HARISSA
From theguardian.com
PAPPARDELLE PASTA WITH SEAFOOD SAUCE RECIPE | A SPICY PERSPECTIVE
From aspicyperspective.com
RATATOUILLE PAPPARDELLE - EGGPLANT
From worldrecipes.org
SWEET POTATO PAPPARDELLE WITH GREENS AND GOAT CHEESE
From jackienewgent.com
20 BEST PAPPARDELLE PASTA RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
PAPPARDELLE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FRESH PAPPARDELLE RECIPE | FOOD & WINE
From foodandwine.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
BEST PAPPARDELLE WITH PULLED PORK RECIPES - FOOD NETWORK
From foodnetwork.ca
PAPPARDELLE RECIPES – PASTA EVANGELISTS
From pastaevangelists.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love