All Photos © Christine Elise McCarthy 2013
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
I love homemade pasta. I love making homemade pasta. I loved making it when I was doing it all manually & I like it even more now that I can mix & knead the dough in my bread machine & I have a stand mixer with pasta making attachments that motorizes the cranking for me as I press & cut the dough. I love the process – it is Zen for me – and I am reeeeeally gratified by the light & delicate finished product. And now I am loving experimenting with flavors.
Homemade pasta has a subtle flavor that begs for more nuanced toppings than heavy red sauces etc. Also – some folks think it is overcooked when they taste it because they are so accustomed to al dente being a pasta standard. Homemade pasta can never be al dente because it is never dried & hard. It is soft & light & you can eat mounds of it without ever getting that stuffed & bloated feeling. Leftover pasta makes an incredible breakfast when mixed with eggs, Parmesan & parsley (and anything else – sausage, avocado, tomatoes etc etc).
Anyway – this particular pasta could be made without any special tools. You could make the dough, roll it out in sections to the desired thinness & then hand-cut the pappardelle. I hand-cut mine with a sharp knife & I liked the inconsistent dimensions of each noodle. I think you will, too. However – if making homemade pasta either intimidates you or is too time consuming – just use a boxed pappardelle or other long noodle pasta. This recipe seems heavy – but the ratio of heavy cream to pasta is such that it is actually quite light.
One note – I hung this pasta to dry over hangers like this:
I won’t do that again as most of the pasta broke at the bend when it dried out. It didn’t matter much but just letting it dry on the counter works just as well.
Also – I had the luxury of using backyard lemons that were nearly orange in color & exceptionally juicy & amazingly aromatic. Ymmm!
Lemon-Pepper Artisan Pappardelle
3 1/2 cups flour
1 TBS olive oil
2 TBS water
1-2 lemons – zest & juice
1 TBS cracked pepper
I made my dough by putting the ingredients in my bread machine. Additionally – I made it a day ahead & let it rest overnight in my fridge, wrapped tightly in plastic wrap. This isn’t necessary.
Comprehensive instructions on making pasta dough is HERE in this post.
I then rolled it thin & cut it into strips by hand.
Creamy Lemon-Basil Sauce, Spinach & Edamame
Serves 4 easily
2 TBS olive oil
4 TBS butter
4 garlic cloves – minced
1 1/2 cups heavy cream
2 TBS lemon juice
1 TBS lemon zest
2 or more TBS basil – chopped
2 packed cups fresh spinach
1 cup edamame
Gremolata (2 TBS lemon zest, 1 minced garlic clove & 4 TBS minced parsley)
S&P to taste
Mix the gremolata & set aside.
Plunge the spinach in boiling water for 30 seconds then drain, cool & chop. Set aside.
Heat the butter in a pan & add the garlic. Saute for a minute then add the heavy cream, lemon juice & zest, shredded basil and S&P to taste. Simmer on low heat for a few minutes to let the flavors meld. Add the chopped spinach & edamame.
Cook your pasta. If using homemade, it will cook VERY quickly, under a minute sometimes. You can tell it is done because it begins to float. Drain & add to the pan with the cream sauce. Blend & serve with the gremolata & grated Parmesan – and maybe a drizzle of a nice olive oil.