Ingredients
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FOR THE PAPPARADELLE
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4
large eggs
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2 1/2 cups
King Arthur All Purpose Flour
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Pinch of salt
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FOR THE SAUCE
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20
black oil-cured olives, pitted
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4
large basil leaves
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1/2 cup
flat leaf parsley
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1 tablespoons
pine nuts
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1 large clove
garlic
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1/2 teaspoon
fine sea salt
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Grinding black pepper
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1/4 cup
Filippo Berio extra virgin olive oil
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1 pound
pappardelle
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1/2 cup
dried cannellini or Great White Northern beans, soaked overnight in water
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Ingredients
Directions
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Directions
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FOR THE PAPPARDELLE
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Makes 1 1/4 pounds
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Whirl the eggs in a food processor and add the salt and enough flour to make a dough. Or use the fontana method, mounding the flour and putting the eggs in the middle. Break up the eggs and gradually mix with the flour, bringing it in from the inside edges of the mound, until the dough is soft and no longer sticky. Gather the dough into a ball, cover it and let rest for a half hour.
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Cut the ball of dough into quarters and roll put through a pasta machine to thin it into sheets. Cut into 1-inch wide ribbons then cut into squares crosswise. Set on towel lined trays.
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FOR THE SAUCE
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Drain the water from the beans and put them in a small pot. Cover the beans with 2 cups of fresh water. Cook until the skins easily slip of the beans. Drain, set aside and keep warm.
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Mince the olives, basil leaves, parsley leaves, pine nuts, and garlic together on a cutting board. Transfer the mixture to a large pasta bowl and set aside.
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Bring a large pot of water to a boil, stir in 1 tablespoon of sea salt. Add the straccetti and cook just until al dente. Drain off the water, reserving 2 tablespoons and transfer the straccetti and the reserved water to the bowl with the olive mixture. Stir in the beans, salt, pepper and olive oil.
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Serve at once.
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Note: Use the leftover pappardelle in soup or freeze for later use.
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