Fresh Pappardelle ft. yesterday’s green pesto

on By

 

Pappardelle:

  • 300 grams of 00 flour
  • 3 whole eggs
  • Sea salt
  1. To start the pasta dough place the OO flour and Maldon sea salt into a large mixing bowl.
  2. Create a volcano shape in the middle of the flour, as this is where you will crack your eggs into.
  3. One by one crack your eggs into the centre of the flour, discarding the shells. Use a metal fork to whisk the eggs (you can do this before in a Pyrex jug) Now using a clean wooden spoon begin to drag the OO flour in from the edges and incorporate the eggs and flour.
  4. Once the dough has reached a beautiful crumbly consistence start using your hands to pull the dough together, press with your palms. Once the dough is ready and all of the flour and eggs incorporated tip out onto a floured service.
  5. Begin to knead the dough as this builds the glutens up, after 10 minutes of kneading, your dough should be smooth and silky.
  6. Once at this stage wrap your dough in cling film and leave to rest in the fridge for 30 minutes as this allows the dough to relax.
  7. Having rested the pasta dough it is now time to shape it. You can either do this by using a rolling pin or using a pasta machine, as this will ensure that all of the pasta is even once it has reached your desired thickness. (On a pasta machine you have three settings as these enables you to work the dough down to the desired thickness)
  8. After rolling the dough to fit to the machine, run the dough through the thickest setting 10 times, ensuring that you fold in half each time as this helps to ensure the dough is silky and glossy.
  9. Once you have achieved this, run the dough through the same setting two more times, but this time without folding. Then drop the machine down a stage and on each run the dough through two times.
  10. If the dough gets too tricky to handle section it off into more manageable lengths the aim is to be able to read a newspaper through the dough.
  11. IMPORTANT TIP – also ensure that you flour both the surface and the pasta machine itself or otherwise your dough will stick, be careful not to pull the dough, instead gently guide it out of the machine, this way you don’t reshape or stretch the dough.
  12. Once you have reached this stage, drape the pasta over your airer, and then you have two choices you can either use the tag attachment or roll the pasta and then slice it using a sharp knife. This way the result is more rustic, but it all depends on the look that you are going for.
  13. Once you are happy with your pasta drape over your airier until it is required later.

Time to cook your pasta:

  1. Place a heavy based pan of hot water onto the heat, add a good pinch of sea salt as this will season the pasta while it cooks.
  2. Once the water is boiling add your pappardelle, to tell when it is cooked the pasta will rise to the surface and of course feel free to taste to see if it has reached that beautiful al dente state, where the pasta has a little bite left within it.
  3. Cooking time should roughly be 5 minutes.
  4. Once the pasta is cooked drain off the water ensuring you keep some of the cooking water back.
  5. Stir in some healthy spoonfuls of your three cornered garlic pesto, portion off into pre-warmed artisan bowls, serve and enjoy with family and friends.

Leave a comment