You should have a bite. You should make a batch tonight and have a whole bunch of bites. I know, I know; you think homemade pasta is too much work and you really just want to come home and relax, not get involved in some sort of crazy kitchen disaster/mess. Can’t have it both ways.
Uh, yes, you can. This isn’t overly complicated like rocket science or tortellini, it’s pappardelle. Pappardelle couldn’t be easier to make, especially a small batch like this one, and won’t completely destroy your kitchen. A couple of measuring cups, 1 bowl, and a fork are all of the extra dishes you’ll have to do. Plus, the dough doubles as a stress ball.
Sift a cup of flour into a bowl. A whole egg and 2 yolks are combined with a bit of oil.
Let it rest while you assemble a sauce.
Let’s keep with the easy theme for saucing the pasta. We’ll dress it with a funky pesto and that Mascarpone we’ve been meaning to use up. Pistachios, garlic, fresh mint, and basil get pulverized in a mortar (or break out your food processor). Smash, smash, smash.
Easy as that. Your own glorious plate of pesto-d pappardelle.
- 1 c. All-Purpose Flour
- 1 Whole Egg
- 2 Egg Yolks
- 1 Tbsp. Extra Virgin Olive Oil
- Sift flour into a large bowl. Create a well in the center.
- Combine egg and yolks with olive oil in a small bowl and briefly beat.
- Pour egg mixture into the flour well and use a fork to incorporate. When the flour has been incorporated, transfer dough to a board or clean countertop and knead for a minute or 2 until the dough is soft, smooth, and elastic. Wrap the dough in plastic wrap and let rest for 30 minutes.
- Divide the dough in 4 pieces. Roll each piece through a pasta machine several times, starting with the widest setting and gradually working your way to the thinnest setting. Place pasta sheet on a lightly floured kitchen towel. Repeat with remaining pieces of dough.
- Roll each piece of dough and hand-cut in 1-1½ inch strips. Unroll and loosely mound until you’re ready to boil.
- Boil in a large pot of boiling salted water. Add pasta and cook until it floats to the top. Strain, dress with sauce, and eat immediately.
- ½ c. Unsalted Pistachios, shelled
- ½ c. Mint, loosely packed
- ½ c. Basil, loosely packed
- 1 clove Garlic
- ½ c. Mascarpone Cheese, softened
- Fresh Lemon Juice
- Crush pistachios, mint, basil, and garlic together with a mortar and pestle or pulse in a food processor. Fold into Mascarpone and season with lemon juice, salt, and freshly cracked black pepper.