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Saturday, April 14, 2012

Saturday Beefcake Springtime Pasta




Pappardelle


All-purpose flour, two cups, plus more for dusting (whole grain flour, if you wish)
Semolina flour, two cups, plus more for dusting
Eggs, six, at room temperature
Extra Virgin Olive Oil, four teaspoons
Salt



1. Make the dough: sift both flours together on a large work surface and make a well in the center.
2. Place the eggs, olive oil and a pinch of salt in a bowl, then pour into the well; with a fork, break up the eggs,
3. Then gradually mix the wet ingredients into the flour mixture just until combined.
4. Knead by hand. Gather the dough into 2 equal-size balls; flour the surface.
5. To knead each piece, push the dough away from you with the heel of your hand, fold the dough over itself and turn it counterclockwise. Continue pushing, folding and turning until the dough is smooth and elastic. (about 5 minutes)
6. Rest the dough. Pat each piece into a ball. Flatten slightly, wrap in plastic and refrigerate for at least 30 minutes or overnight.



7. Roll out the dough. Place the dough on a lightly floured surface and dust with flour. Starting in the middle, push away from you with a rolling pin, easing up on the pressure as you approach the edge.
8. Continue rolling the dough into a sheet, turning occasionally, until you can see your fingers through the bottom.
9. Let dry about 10 minutes.
10. Cut the pappardelle: Dust the top of the sheet of dough with flour and loosely roll it into a cylinder. Using a sharp knife, cut into 3/4-inch-wide slices.
110 Unwrap the noodles; dust with semolina and gently toss to separate. Place on a sheet pan and cover with a tea towel until ready to cook (or freeze in freezer bags for up to 2 months).

Makes about 20 ounces pasta.



Primo Piatto Primavera

Pappardelle 250 grams/half pound
Ricotta, one third cup
Baby Spinach, three cups
Chives, fresh, one quarter cup
Parsley, fresh, flat leaf, chopped, one quarter cup
Dill, fresh,chopped, one quarter cup
Pecorino Romano, fresh, grated, three tablespoons
Virgin Olive Oil, two tablespoons
Freshly Ground Black pepper, one half teaspoon
Kosher Salt, one quarter teaspoon




1. Reserve 1 cup cooking liquid from cooking pasta
2. Combine one half cup reserved hot cooking liquid and ricotta cheese in a food processor or blender, and process until well blended.
3.Combine hot pasta, cheese mixture, spinach, and remaining ingredients in a large bowl; toss gently to coat. Add additional cooking liquid to moisten, if needed.



Thanks to Michael Chiarello and Rori Trovato from Cooking Light

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