"Pappardelle are a long and flat pasta cut into a wide ribbon shape noodles. This recipe is quite easy to prepare, even if you make your own pasta."
Ingredients for Papardelle:
400 g wheat flour
4 eggs
Ingredients for sauce:
200 ml cooking cream (also oat or rice cream)
4 egg yolks
Chanterelles
Parmesan cheese
salt and freshly ground black pepper
young spinach
1-2 garlic cloves
olive oil
400 g wheat flour
4 eggs
Ingredients for sauce:
200 ml cooking cream (also oat or rice cream)
4 egg yolks
Chanterelles
Parmesan cheese
salt and freshly ground black pepper
young spinach
1-2 garlic cloves
olive oil
Method for Papardelle:
Method for the sauce:
- Sift the flour into a large bowl or directly on to the kitchen surface and make a well in the middle. Break the eggs into the well and whip them up until smooth using a fork. Gradually start adding flour from the edges to the whipped eggs. When the dough becomes to hard to mix with a fork, start bringing the dough together with your hands into a compact ball. Knead the dough on a flour-dusted surface for around 5 minutes or until smooth and elastic.
- Wrap the dough into a plastic bag or a clingfilm and leave it to set in refrigerator for about an hour or at least 30 minutes.
- Roll out the rested dough on the flour-dusted surface till 1-2 mm thick. You'll get the job done easier using a pasta machine.
- With a pizza knife cut the dough into 2 cm wide strips and lay them on a well flour-dusted surface or a larger tray.
- Cook the fresh Papardelle for 2-3 minutes in boiling water.
- When cooked, immediately add the pasta to the sauce.
Method for the sauce:
- Heat the olive oil and fry the Chanterelles for about 3 minutes on high temperature. Do not cook them to long, or they will release the water.
- Add spinach leaves, salt and finely chopped garlic. Cook for a few seconds, add cooking cream and bring it to a boil.
- Serve still very hot, with grated Parmesan cheese and egg yolk.
Cooking Tip:
The fresh, raw egg yolk gives the sauce a special silky-smooth taste. If you serve the pasta with a raw egg yolk, it’s very important to put it on a really hot pasta.
The fresh, raw egg yolk gives the sauce a special silky-smooth taste. If you serve the pasta with a raw egg yolk, it’s very important to put it on a really hot pasta.
