HOMEMADE PAPPARDELLE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h20m
Yield about 20 ounces pasta
Number Of Ingredients 5
Steps:
- Make the dough. Sift both flours together on a large work surface and make a well in the center. Place the eggs, olive oil and a pinch of salt in a bowl, then pour into the well; with a fork, break up the eggs, then gradually mix the wet ingredients into the flour mixture just until combined.
- Knead by hand. Gather the dough into 2 equal-size balls; flour the surface. To knead each piece, push the dough away from you with the heel of your hand, fold the dough over itself and turn it counterclockwise. Continue pushing, folding and turning until the dough is smooth and elastic, 4 to 5 minutes.
- Rest the dough. Pat each piece into a ball. Flatten slightly, wrap in plastic and refrigerate for at least 30 minutes or overnight. (You can freeze 1 ball for later, or roll out both and freeze the cut pasta.)
- Roll out the dough. Place the dough on a lightly floured surface and dust with flour. Starting in the middle, push away from you with a rolling pin, easing up on the pressure as you approach the edge. Continue rolling the dough into a sheet, turning occasionally, until you can see your fingers through the bottom. Let dry about 10 minutes.
- Cut the pappardelle. Dust the top of the sheet of dough with flour and loosely roll it into a cylinder. Using a sharp knife, cut into 3/4-inch-wide slices. Unwrap the noodles; dust with semolina and gently toss to separate. Place on a sheet pan and cover with a tea towel until ready to cook (or freeze in freezer bags for up to 2 months).
PAPPARDELLE WITH PANCETTA AND PEAS
The very notion of buttery noodles and fresh sweet peas is enough to make anyone swoon. As a meal, it is the essence of simplicity. But no one will complain if there is also a whisper of new green garlic, a dab of herby pesto and a dollop of ricotta. Oh, and a touch of lemon zest. Add tender mustard greens and a few bites of pancetta or bacon to round it all out.
Provided by David Tanis
Categories dinner, lunch, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 869, UnsaturatedFat 17 grams, Carbohydrate 112 grams, Fat 31 grams, Fiber 13 grams, Protein 37 grams, SaturatedFat 11 grams, Sodium 968 milligrams, Sugar 12 grams, TransFat 0 grams
ORECCHIETTE WITH PANCETTA AND BROCCOLI
Steps:
- Cook orecchiette in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
- While pasta cooks, heat butter and oil with garlic in a 12-inch heavy skillet over medium-high heat until garlic starts to sizzle. Add nuts and cook, stirring, until pale golden. Discard garlic and stir in pancetta and scallions, then cook 1 minute. Stir in broccoli and 1/4 teaspoon each of salt and pepper and cook over high heat, stirring, 4 minutes.
- Reserve 1/2 cup pasta-cooking water, then drain pasta and stir into broccoli mixture. Add some of reserved water to moisten if needed.
PAPPARDELLE WITH PANCETTA, BROCCOLI RABE, AND PINE NUTS
Steps:
- 1. Heat 2 T oil in a large skillet over medium-high heat. Add garlic, saute until golden brown and then discard. 2. Add onion, pancetta, and fennel and saute until onion is tender and begins to brown, about 8 min. 3. Add red pepper, and broccoli stems and cook 4 min, stirring occasionally. Stir in tops, sprinkle with salt, and add broth. 4. Cover and cook untl stems and tops are tender, about 5 min. 5. Season to taste with salt and pepper. 6. Cook pasta and reserve 1 C pasta water. 7. Add pasta to broccoli mixture,stirring in remaining 2 T of oil and 1 C cheese and more pasta water if necessary. 8. Sprinkle with pine nuts and serve.
PASTA WITH PANCETTA, BROCCOLI OR BROCCOLI RABE AND PINE NUTS
Pappardelle - wide, ribbon-like pasta - is dressed with pancetta, broccoli and Pecorino Romano cheese with a lovely result. Adapted from Bon Appetit.
Provided by Sandi From CA
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 minutes.
- Discard garlic. Add onion, pancetta and fennel seeds to skillet; sauté until onion is tender and pancetta begins to brown, about 8 minutes. Add crushed red pepper (if using), then broccoli stems and cook 4 minutes to soften slightly, stirring occasionally. Stir in broccoli tops, sprinkle with salt, and add 1 cup water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking liquid.
- Add pasta to skillet with broccoli and stir over low heat to combine, adding reserved cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil and 1 cup cheese. Season to taste wtih salt and a generous amount of pepper.
- Transfer to large shallow bowl. Sprinkle with pine nuts and serve, passing additional grated cheese separately.
Nutrition Facts : Calories 535.3, Fat 26.7, SaturatedFat 2.9, Sodium 58.3, Carbohydrate 63.1, Fiber 7.3, Sugar 6.1, Protein 15.4
PAPPARDELLE WITH PANCETTA, BROCCOLI AND PINE NUTS
Make and share this Pappardelle With Pancetta, Broccoli and Pine Nuts recipe from Food.com.
Provided by Dona England
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in a large heavy skillet over medium high heat.
- Add garlic and cook until golden brown stirring frequently.
- Discard garlic.
- add onion, pancetta and fennel seeds to skillet.
- Saute until onion is tender and pancetta begins to brown.
- Add dried crushed red pepper and broccoli stems.
- Cook about 4 minutes, stir in broccoli tops and sprinkle with salt and 1 cup water.
- Cover and steam about 5 minutes.
- Season with salt and pepper to taste.
- Meanwhile cook pasta in salted water until al dente. Reserve one cup pasta water and drain pasta.
- Add pasta to broccoli and stir over low heat to combine, adding reserved pasta water by tablespoon if needed.
- Stir in 2 tablespoons oil and 1 cup cheese.
- Top with toasted pine nuts.
Nutrition Facts : Calories 568.9, Fat 33.2, SaturatedFat 7.2, Cholesterol 22, Sodium 388.6, Carbohydrate 49.6, Fiber 3.1, Sugar 3.1, Protein 19.8
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- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 minutes. Discard garlic. Add onion, pancetta, and fennel seeds to skillet; sauté until onion is tender and pancetta begins to brown, about 8 minutes. Add dried crushed red pepper, then broccoli rabe stems and cook 4 minutes to soften slightly, stirring occasionally. Stir in broccoli rabe tops, sprinkle with salt, and add 1 cup water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.
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