Straccetti with Cannellini Beans
Serves 4 to 6
- FOR THE PAPPARADELLE
- 4 large eggs
- 2 1/2 cups King Arthur All Purpose Flour
- Pinch of salt
- FOR THE SAUCE
- 20 black oil-cured olives, pitted
- 4 large basil leaves
- 1/2 cup flat leaf parsley
- 1 tablespoons pine nuts
- 1 large clove garlic
- 1/2 teaspoon fine sea salt
- Grinding black pepper
- 1/4 cup Filippo Berio extra virgin olive oil
- 1 pound pappardelle
- 1/2 cup dried cannellini or Great White Northern beans, soaked overnight in water
- FOR THE PAPPARDELLE
- Makes 1 1/4 pounds
- 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.
- 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.
- FOR THE SAUCE
- 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.
- 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.
- 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.
- Serve at once.
- Note: Use the leftover pappardelle in soup or freeze for later use.
This recipe was featured on Season 24 - Episode 2405.
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