Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Herb Pappardelle with Lemon Butter and Caviar
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- Level: Intermediate
- Total: 1 hr 20 min
- Active: 50 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 344
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 155 mg
- Sodium
- 277 mg
- Level: Intermediate
- Total: 1 hr 20 min
- Active: 50 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 344
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 155 mg
- Sodium
- 277 mg
Ingredients
For the Pasta:
For the Sauce:
Directions
- Make the pasta: Combine both flours in a food processor; add a large pinch of salt and pulse to combine. Whisk the whole eggs, egg yolks and 3 tablespoons cold water in a liquid measuring cup. With the food processor running, pour in the egg mixture and process until a dough forms, adding a tablespoon of water if the dough is crumbly or a tablespoon of flour if it’s too wet. Process until the dough is smooth and springy, 30 to 40 seconds. Transfer to a floured surface and knead a few times. Wrap in plastic wrap and set aside for 30 minutes.
- Cut the dough into 4 equal pieces. Cover 3 pieces with a kitchen towel and set aside. Flatten the remaining piece of dough and dust with flour (dust with more flour during the rolling process as needed). Run it through the widest setting of a pasta maker. Fold the dough into thirds like a letter and feed it through the same setting, then continue running the dough through the machine, moving to a thinner setting each time, until you have a long, thin sheet that’s almost see-through.
- Fold the sheet in half so the short ends meet, then crease the middle. Unfold the dough and lightly brush half the sheet with water. Lay one-quarter of the herbs on the brushed side. Fold the dough in half again to cover the herbs and pat to seal. Set the pasta maker back to one setting thicker than your last roll and feed the folded sheet through, then feed it through the next thinnest setting. Cut the dough crosswise into 4 pieces with a chef’s knife, then cut each piece lengthwise into 1-inch-wide pappardelle. Dust with flour and form into nests on a floured baking sheet. Repeat with the remaining 3 pieces of dough.
- When ready to serve, bring a large pot of salted water to a boil and make the sauce: Melt the butter in a large skillet over medium heat. Add the lemon zest and lots of pepper and let sizzle a few seconds. Add the lemon juice and bring to a simmer. Add 1 cup of the boiling pasta water and simmer until reduced by half, 3 to 4 minutes. Whisk in the heavy cream and cook until slightly thickened, 1 to 2 minutes.
- When the sauce is almost done, add the pasta to the boiling water and cook until al dente, 2 to 4 minutes. Drain and add to the simmering sauce; toss to coat. Divide among plates; top with the crème fraîche, caviar and any remaining herbs.
