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      Pappardelle Pasta

      Cucina Pasta
      Cucina Pasta
      Carrot Pappardelle Dough:1 large carrot (cooked and pureed)1 3/4 cup- all-purpuse flour. Plus extra for rolling.1 cup Semolina flour6 large Eggs4 teaspoons Extra Virgin Olive oilSaltDirections:Sift both flours together on a large work surface and make a well in the center. Place the eggs, carrot puree, 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.Next, rolling out the pasta. Using a rolling pin or a pasta roller roll out the pasta till the pasta almost becomes translucent. Using a Pizza cutter cut the pappardelle in to 2/3" strips.Making The Cucina Pappardelle Pasta:1/3 cup of each Asparagus, Yellow Squash, Red Peppers and Roasted Mushrooms, 1/2 cup Roasted Garlic Cream 1/2 cup Heavy Cream 1/4 tsp Chopped Garlic1/8 cup Parmesan shredded1 tsp Lemon juice 1/4 cup White wineIn a saut pan, saut all the vegetables together deglaze with a little white wine. Add two ounces of heavy cream and three ounces of roasted garlic cream. Let this reduce a bit. Put Pappardelle Pasta in boiling water for about 30 to 40 seconds for al dente pasta.Back at the saut pan add Parmesan to the cream and stir, till the parmesan has melted into the cream.Add the pasta to your saut pan and reduce heat. Add a touch of lemon juice. Using a pair of tongs, twirl pasta into a neat compact pile, using the tong pull into your bowl. Garnish with parmesan and fresh basil.Normal0falsefalsefalseEN-USX-NONEX-NONECarrot Pappardelle

      Dough

      1 large carrot (cooked and pureed)

      1 3/4 cup- all-purpuse flour. Plus extra for rolling.

      1 cup Semolina flour

      6 large Eggs

      4 teaspoons Extra Virgin Olive oil

      Salt

      Directions

      Make the dough. Sift both flours together on a large work surface and make a well in the center. Place the eggs, carrot puree, olive oil and a pinch of salt in a bowl, then pour into the well; with a fork, break up theeggs, 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.

      Next, rolling out the pasta. Using a rolling pin or a pasta roller roll out the pasta till the pasta almost becomes translucent.

      Using a Pizza cutter cut the pappardelle in to 2/3" strips.

      Making The Cucina Pappardelle Pasta

      1/3 cup of each -Asparagus, Yellow Squash, Red Peppers and Roasted Mushrooms,

      1/2 cup -Roasted Garlic Cream

      1/2 cup -Heavy Cream

      1/4 tsp -Chopped Garlic

      1/8 cup -Parmesan shredded

      1 tsp -Lemon juice

      1/4 cup -White wine.

      In a saut pan, saut all the vegetables together deglaze with a little white wine. Add two ounces of heavy cream and three ounces of roasted garlic cream. Let this reduce a bit. Put Pappardelle Pasta in boiling water for about 30 to 40 seconds for al dente pasta.

      Back at the saut pan add Parmesan to the cream and stir, till the parmesan has melted into the cream.

      Add the pasta to your saut pan and reduce heat. Add a touch of lemon juice. Using a pair of tongs, twirl pasta into a neat compact pile, using the tong pull into your bowl. Garnish with Parmesan and Fresh Basil.

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