Fresh Pappardelle Pasta with Summer Vegetable Ribbons
Chef Connie
Rated 5.0 stars by 1 users
Category
Pasta & Grains
Cuisine
Italian
Servings
2-4
Prep Time
60 minutes
Cook Time
20 minutes
Hey everyone, Chef Connie here! Celebrate the flavors of summer with my Fresh Pappardelle Pasta with Summer Vegetable Ribbons. 🍅🥒🌿 We’ll start by crafting handmade pappardelle noodles, then toss them with delicate ribbons of seasonal vegetables sautéed in garlic-infused olive oil. Finish with a sprinkle of Parmesan cheese and a dash of freshly ground black pepper for a dish that’s light, vibrant, and bursting with freshness. Perfect for enjoying al fresco on warm summer evenings. Buon appetito! 🍝🧀🍽️
Ingredients
- 1¼ cup 00 flour
- 4 egg yolks
- 1 whole egg
- 1 teaspoon olive oil, lightly whisked
- ¼ cup olive oil
- 1 shallot
- Truffle Carpaccio, to taste
- 1 ounce Parmesan
- 1 carrot
- 1 zucchini
-
S&P Seasoning, to taste
- 1 pinch dried Italian herbs
- ½ teaspoon red wine vinegar
-
Knife
- Cutting board
- Large pot with lid
- Fork
- Plastic wrap
- Rolling pin
- Large saute pan
- Wooden spoon
- ½ cup measure
- Strainer
- Tongs
- Cheese grater or microplane
- Peele
MISE EN PLACE 🔪
Directions
PREP 🥒
Fill a large pot with water, cover, and set on low heat.
- Set aside ½ cup of 00 flour for bench flour.
- Lay the remaining flour on your counter and make a well in the center. And add the 4 egg yolks, 1 whole egg, and 1 teaspoon olive oil to the center of the well. Use a fork to whisk the eggs and oil until combined, then use a knife or bench scraper to incorporate the flour.
- Form the dough into a ball and knead for 5-8 minutes. Seal in plastic and set aside to rest.
- Mince the shallots. Chop half of the Truffle Carpaccio. Grate half of the Parmesan.
- Using a peeler, make ribbons of both the carrot and the zucchini.
- Roll out the pasta dough to be thin enough to read a piece of paper through it, using the reserved bench flour as necessary. Cut into tagliatelle and dust with some of the reserved bench flou
HOW TO COOK 🍳
Turn up the heat to bring the water to a boil.
Heat the olive oil in a large saute pan over medium-low heat. Add the shallot and a pinch of S&P Seasoning and continue stirring until the shallot has softened. Bloom the dried Italian herbs into the oil.
Lightly season the large pot of boiling water with S&P Seasoning. Add the fresh pasta and cook until al dente, about 2 minutes. Transfer ½ cup of the pasta water into the saucepan, then drain.
- Stir the pasta and the veggie ribbons into the sauce. Bring back to a boil over medium-low heat and reduce until the noodles are glazed. Turn off the heat and add the grated Parmesan and chopped Truffle Carpaccio. Add a few drops of rice wine vinegar until it is irresistible.
- Plate and top with more Parmesan and Truffle Carpaccio. Enjoy!!!