YUBA PAPPARDELLE WITH ENGLISH PEAS, FAVA LEAVES, AND BASIL
Provided by Daniel Patterson
Categories Leafy Green Soy Dinner Basil Pea Spring Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 main-course or 4 first-course servings
Number Of Ingredients 12
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.
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.
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 CREAMY CHICKEN SAUCE
This rich and creamy pasta dish is the epitome of satisfying Italian comfort food. Since it's a quick 35 minutes to make, why not make it for dinner tonight?
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 35m
Number Of Ingredients 7
Steps:
- In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until it releases its juices and is almost cooked through, about 7 minutes. Add onion and cook until translucent, stirring occasionally, about 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cream and bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes. Season to taste with salt and pepper.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a creamy sauce that coats pasta. Serve immediately.
Nutrition Facts : Calories 746 g, Fat 42 g, Fiber 3 g, Protein 33 g
FRESH PAPPARDELLE
This pasta recipe is adapted from Jamie Oliver's cookbook "The Naked Chef Takes Off." (Hyperion, 2001).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 4
Number Of Ingredients 4
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.
More about "yuba pappardelle recipes"
10 BEST PAPPARDELLE PASTA RECIPES | YUMMLY
From yummly.com
5/5 (1)
PAPPARDELLE WITH MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
RECIPES/PAPPARDELLE.MD AT MASTER · DPAPATHANASIOU/RECIPES · GITHUB
From github.com
CREAMY VEGETARIAN PAPPARDELLE - FLOUR ON MY FACE
From flouronmyface.com
PAPPARDELLE PASTA RECIPE - BBC FOOD
From bbc.co.uk
10 BEST YUBA RECIPES | YUMMLY
From yummly.com
50 YUBA RECIPES IDEAS | YUBA RECIPE, RECIPES, FOOD - PINTEREST
From pinterest.ca
RECIPE YUBA PAPPARDELLE WITH ENGLISH PEAS, FAVA LEAVES, AND BASIL
From youtube.com
RECIPES/YUBA-PAPPARDELLE-WITH-ENGLISH-PEAS-FAVA-LEAVES-AND-BASIL …
From github.com
PAPPARDELLE WITH WILD MUSHROOMS - RECIPE | EATALY
From eataly.com
PAPPARDELLE PASTA IN RAGù SAUCE RECIPE RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU
From familystylefood.com
HOMEMADE PAPPARDELLE - SAVORING ITALY
From savoringitaly.com
PAPPARDELLE RECIPES - BBC FOOD
From bbc.co.uk
RATATOUILLE PAPPARDELLE | RECIPE | PAPPARDELLE RECIPE, RECIPES ...
From pinterest.ca
FRESH PAPPARDELLE WITH GRILLED VEGETABLES - DEL'S COOKING TWIST
From delscookingtwist.com
YUBA PAPPARDELLE WITH ENGLISH PEAS, FAVA LEAVES, AND BASIL
From mealplannerpro.com
HOW TO MAKE FRESH PAPPARDELLE PASTA - RACHAEL RAY IN SEASON
From rachaelraymag.com
YUBA PAPPARDELLE WITH ENGLISH PEAS, FAVA LEAVES, AND BASIL
From fooddiez.com
PAPPARDELLE RECIPES | COOKING LIGHT
From cookinglight.com
YUBA RECIPES - NYT COOKING
From cooking.nytimes.com
"YUBA PAPPARDELLE ENGLISH PEAS, FAVA LEAVES, BASIL" - RECIPES ON ...
From spoonacular.com
YUBA PAPPARDELLE WITH ENGLISH PEAS, FAVA LEAVES, AND BASIL
From pinterest.com
TUSCAN PAPPARDELLE PASTA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
PAPPARDELLE ALLA LEPRE RECIPE – HARE RAGù - GREAT ITALIAN CHEFS
From greatitalianchefs.com
RECIPES - PAPPARDELLE'S PASTA
From pappardellespasta.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
FRESH PAPPARDELLE RECIPE | FOOD & WINE
From foodandwine.com
PAPPARDELLE PASTA FROM TUSCANY – THE PASTA PROJECT
From the-pasta-project.com
HOMEMADE PAPPARDELLE RECIPE - JOHNNY MONIS | FOOD & WINE
From foodandwine.com
HOMEMADE PAPPARDELLE PASTA RECIPE - A BEAUTIFUL PLATE
From abeautifulplate.com
YUBA PAPPARDELLE WITH ENGLISH PEAS FAVA LEAVES AND BASIL FOOD
From wikifoodhub.com
BASIC PAPPARDELLE RECIPE - LOS ANGELES TIMES
From latimes.com
CREAMY LEMON PASTA - FAMILYSTYLE FOOD
From familystylefood.com
LIDIA'S PAPPARDELLE DOUGH RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
YUBA 'PAPPARDELLE' - DINING AND COOKING
From diningandcooking.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