PAPPARDELLE PASTA RECIPE RECIPES

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HOMEMADE PAPPARDELLE RECIPE | MICHAEL CHIARELLO | FOOD NETW…



Homemade Pappardelle Recipe | Michael Chiarello | Food Netw… image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Total Time 1 hours 20 minutes

Prep Time 40 minutes

Yield about 20 ounces pasta

Number Of Ingredients 5

1 3/4 cups all-purpose flour, plus more for dusting
1 cup semolina flour, plus more for dusting
6 large eggs, at room temperature
4 teaspoons extra-virgin olive oil
Salt

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).

MUSHROOM BOLOGNESE RECIPE | JAMIE MAGAZINE RECIPES



Mushroom bolognese recipe | Jamie magazine recipes image

A delicious veg-packed pasta dish for the whole family to enjoy!

Total Time 1 hours

Yield 4

Number Of Ingredients 15

1 carrot
1 onion
2 cloves of garlic
1 stick of celery
olive oil
2 fresh bay leaves
½ a bunch of fresh thyme
4 large portobello mushrooms
100 g dried Puy lentils
2 tablespoons tomato purée
400 ml organic vegetable stock
1 x 400 g tin of plum tomatoes
350 g dried pappadelle
½ a bunch of fresh baby basil
Parmesan cheese

Steps:

    1. Peel the carrot, onion and garlic, trim the celery and roughly chop. Pulse it all in a food processor, until finely chopped.
    2. Heat a good splash of oil in a large saucepan over a medium heat. Add the chopped veg mixture and bay leaves, pick in the thyme leaves and cook, stirring, for about 10 minutes or until soft.
    3. Blitz the mushrooms in the food processor until finely chopped. Add to the pan and cook for 3 minutes, until softened.
    4. Stir in the lentils, tomato purée and stock, and squish in the plum tomatoes.
    5. Season, reduce the heat to low and pop a lid on. Cook, stirring occasionally, for 30 minutes, or until the lentils are tender.
    6. When the lentils are almost done, cook the pappardelle according to the packet instructions, until al dente.
    7. Drain the pasta and stir it through the bolognese sauce. Pick the basil leaves and sprinkle over the bolognese with a good grating of Parmesan to serve.

Nutrition Facts : Calories 383 calories, FatContent 2.4 g fat, SaturatedFatContent 0.5 g saturated fat, ProteinContent 14.8 g protein, CarbohydrateContent 80.3 g carbohydrate, SugarContent 10.9 g sugar, SodiumContent 0.07 g salt, FiberContent 5.7 g fibre

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