Wednesday, January 13, 2010

Pappardelle con Tartufi e Burro Nocciola

This is a simple seasonal Italian recipe that is a true classic. Wide ribbon noodles with truffles. The rich aroma of the truffles marries wonderfully with the brown butter and the pappardelle. If you can't find the fresh truffles you can always use the canned truffles, truffle oil, or even mushrooms.

TT = to taste

For Pasta:
1# or 3 1/2 cups Semolina Flour (substitute AP Flour)
5 lg. eggs, room temp
3T Extra Virgin Olive Oil
1T fine sea salt

combine all ingredients for pasta together
knead for a few minutes, then wrap in plastic and set aside for half hour
unwrap dough and cut into 4 pieces
wrap pieces not being used so they don't get dried out
Using a manual pasta roller, start on largest setting - #1
knead pasta through machine ten times
then roll out 3 times on largest setting - #1
then drop down 2 settings to #3, and run through 3 times
then drop down 2 more to second thinnest setting - #5
run through #5 one time, use flour as needed when rolling through the pasta machine, but try not to add too much or dough will get dry
take finished pasta sheet and cut with fluted pastry cutter or a knife into strips 1"x8"
place on parchment lined sheet tray dusted with flour
repeat process with remaining dough

For Condimento:
1 large black truffle, shaved (you can use white truffles, summer truffles, truffle oil, or mushrooms as a substitute)
1 stick of unsalted butter
6 sprigs fresh thyme
1/2 cup grated parmigiano reggiano cheese, plus extra for garnish
TT salt
TT black pepper

bring 6qts of water to a boil
add 2T of sea salt
heat butter in large non stick saute pan until just browned, not black!!!
add the thyme and turn off the heat
drop pasta in batches and cook until it floats
add the cooked pasta with a little bit of the pasta water(helps loosen the sauce if needed) to the brown butter and toss together
Repeat process with remaining pasta
Once all pasta is cooked off add the cheese, the shaved truffle and the salt and pepper if needed
transfer to individual plates and garnish with some more truffle, cheese and thyme
serve immediately

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