Fresh Herb Pappardelle with Veal and Lemon

For Christmas my niece gave me The Pasta Book, by Julia Della Croce, printed by Williams Sonoma. I have been exited to enjoy it, but I had not yet attempted fresh pasta. 

It’s a serious confession, growing up my mother always made homemade egg noodles for chicken noodle soup and over the last couple of years has been making other pastas. The chicken noodle soup is one of my fondest memories and her other pastas have been wonderful.

I had given myself the excuse that I have access to such good dried pasta, I didn’t need to make it fresh. 

But…today this recipe caught my eye. The sauce was not complicated, dessert was going to be easy, and my neighbors were bringing the Caesar salad. 

I made dessert first, then the pasta, and finally the sauce. 

I could not have been more delighted with the results, I should have made fresh pasta sooner. Everyone was delighted with the results. I still don’t have a full size food processor, and I don’t have a pasta roller, so I followed the “by hand” instructions. I may be making some new investments for the kitchen. I don’t have pictures throughout making the pasta, my hands were too covered to touch the camera.  

   

 WS Egg Pasta I

Pastas
Prep 45 mins ∙ Cook 0 minutes ∙ Makes Servings: 6 ∙ Source Williams Sonoma | The Pasta Book, Julia Della Croce, 2010

INGREDIENTS

  • 2½ cups unbleached all-purpose or “00” flour, plus more as needed
  • ¼ tsp. fine sea salt
  • 4 eggs, at room temperature
  • 2 tsp. olive oil

DIRECTIONS

To make the dough by hand:

Measure the flour onto a work surface, mix in the salt and shape the flour into a mound. Using your fingertips, make a well in the center.  

 

 Break the eggs into the center of the well and add the olive oil. Using a fork, beat until the eggs and oil are blended, making sure the liquid does not breach the walls of the well.

Using the fork, gradually draw the flour from the sides of the well into the egg mixture and beat gently, always in the same direction, to combine the flour with the liquid. Secure the wall of the well with your other hand until the liquid has absorbed enough flour that it will not flow over the wall.

When the mixture is too stiff to use the fork, begin using both hands, gradually drawing in the flour from the bottom of the wall, until you have a soft, moist, but not sticky ball of dough. If the dough will not absorb more flour without becoming stiff, do not use it all. If it is too soft, add more flour, a spoonful at a time. Clean the work surface, dust it lightly with flour and flatten the ball of dough into a disk.

To make the dough with a food processor: 

Fit a food processor with the metal blade. Add all but 1/2 cup of the flour and the salt to the work bowl and pulse to mix. You will use the reserved 1/2 cup flour later to adjust the consistency of the dough.

Crack the eggs into a liquid measuring cup and remove any stray shells. Add the olive oil; there is no need to stir. Pour the eggs and oil into the work bowl. Process until the flour is evenly moistened and crumbly, about 10 seconds. Test the dough by pinching it; if it is very sticky, add more flour, 1 Tbs. at a time, processing until it is incorporated. After about 30 seconds total, the dough should come together in a loose ball and feel moist but not sticky.

Dust a clean work surface with flour. Remove the ball of dough from the food processor and place it in the center of the floured surface. Using your hands, flatten the dough into a disk.

For both methods: 

Using the heel of your hand, push the dough down and away from you, fold it in half back toward you, rotate a quarter turn and repeat the kneading motion. After about 10 minutes, the dough should be smooth and elastic.

Shape the dough into a ball, cover with an overturned bowl and let rest for 15 minutes before you roll it out. The gluten in the flour will relax, making the dough easier to roll. Do not let it rest longer or it will be too dry. Makes 1 lb. dough.

  
Rolling with a Machine:

Set up the pasta machine according to the manufacturer’s directions. Set the rollers at the widest setting and dust with flour to prevent sticking. Cut the dough into 4 equal pieces and slip 3 pieces back under the bowl.

Flatten the remaining piece into a disk and dust with flour. Turning the crank, feed the dough through the rollers. Fold the dough into thirds like aletter. Lightly flour both sides and feed it through again; this process further kneads the dough. Repeat the folding and rolling twice dusting with flour as needed.

Narrow the rollers to the next notch dust the dough with flour and pass it through the rollers again. Catch the sheet with your hand and carefully guide it onto the work surface. Narrow the rollers to the next notch and feed the dough through again. If the dough tears, start again at the widest setting.

Continue in this fashion, dusting with frour and repairing holes as needed. 

Rolling by Hand:

Cut the dough into 4 equal pieces and slip 3 pieces back under the bowl. Flatten the remainin piece into a disk and dust with flour. Using a floured rolling pin, roll the dough away from you Lift the dough, flour the work surface again, if necessary, and turn the dough 90°. Roll out again.

Continue rolling the dough until you can see your hand through it (see thickness below). Allow to rest for 10-20 minutes. 

  
For both methods:

Place the rolled out pasta onto clean work surface and fold into a loose flat cylinder. Using a chef’s knife or pizza cutter cut appropriate width for pasta. 

  

Thickness (Width):

  • 1/32″ thick – Tagliatelle (¼”), Papparadelle (¾-1″), Maltagliati, Stuffed Pastas, Cannelloni, Lasagne
  • 1/16″ thick – Fettucine (¼”), Trenette (3/8″)

Fresh Herb Pappardelle with Veal and Lemon

Beef and Lamb, Entrées, Pastas, Tested and Approved!

Prep 30 mins ∙ Cook 40 mins ∙ Makes 4-6 ∙ Source Williams-Sonoma | The Pasta Book, Julia Della Croce, 2010

INGREDIENTS

Herb Pasta

  • WS Egg Pasta I Recipe
  • 3 tbsp. Italian Parsley, freshly chopped

Veal-Lemon Sauce

  • 1 lb. veal, partially frozen and cut into thin (¼” thick) strips 1″ long and ¼” wide
  • 4 tbsp. unsalted butter
  • 2 tbsp. extra-virgin olive oil
  • 2 large shallots, minced
  • ½ lb. fresh white mushrooms, brushed clean and thinly sliced
  • ½ cup dry sherry
  • 1½ cups low-sodium chicken stock
  • 1 tsp. freshly chopped thyme
  • 1 lemon zest strip, three inches long and one inch wide
  • 2 tbsp. chopped Italian parsley
  • Fine sea salt and freshly ground pepper
  • 1 cup heavy cream
  • Kosher salt for cooking pasta

   
 

    DIRECTIONS

    To make the herb pasta dough, follow the Egg Pasta 1 dough as directed and incorporate the parsley with flour when mixing in the salt. Let dry for 30 minutes to 3 hours.

    Pat veal dry with paper towels and set aside. In a large non-stick frying pan over medium heat, melt the butter with the olive oil. Add the shallots and sauté until tender, about two minutes. Raise the heat to medium-high and add the mushrooms. Sauté gently until softened, about two minutes. Using a slotted spoon, transfer the shallot and mushroom mixture to a plate and set aside.  

     Raise the heat to high and add the veal to the pan. Sauté until the meat colours on the surface, about two minutes.  
    Add the sherry and reduce the heat to medium. Sauté until most of the alcohol evaporates, about three minutes. Add the broth, raise the heat to high, and bring to a boil. Add the thyme and immediately reduce the heat to low. Simmer, covered, for 15 minutes. Uncover, add the lemon zest and chopped parsley, and return the mushroom mixture to the pan. Season with sea salt and pepper and simmer, uncovered, until the veal is tender and the liquid is reduced to about 1
    ¼ cups, about 15 minutes longer. Remove and discard the lemon zest. Add the cream and heat, stirring, just until small bubbles begin to forma
    round the edges of the pan.  
    Do not let the cream boil. Remove from the heat and cover to keep warm.In a large pot, bring five quarts of water to a rapid boil. Add two tablespoons kosher salt and the pasta and cover the pot.

      
    When the water returns to a boil, uncover, cook for about a minute or until tender and then drain. Add the pasta to the sauce in the pan and toss until the pasta is well coated with the sauce. Transfer to a warmed large, shallow serving bowl or individual shallow bowls and serve right away.

      
    Double Ginger Sticky Toffee Pudding

    Makes Servings: 8 ∙ Source Bonappetit.com

    INGREDIENTS

    Cake

    • ½ cup (1 stick) unsalted butter, room temperature, plus more for pan
    • 2 cups all-purpose flour, plus more for pan
    • 10 ounces Medjool dates, pitted and chopped (about 2 cups)
    • 1 teaspoon baking soda
    • 2 teaspoons baking powder
    • ½ teaspoon kosher salt
    • 1 cup (packed) dark brown sugar
    • 2 teaspoons finely grated peeled ginger
    • 3 large eggs, room temperature
    • ½ cup chopped crystallized ginger

    Toffee Sauce And Assembly

    • 1 cup (packed) dark brown sugar
    • 1 cup heavy cream
    • ¾ cup (1½ sticks) unsalted butter
    • 1 teaspoon kosher salt
    • Demerara sugar (for serving)

    Special Equipment

    • A 9-cup Bundt pan

    DIRECTIONS

    Cake
    Preheat oven to 350˚. Thoroughly butter and flour pan, making sure to get into all curved or detailed places. 

     Toss dates and baking soda in a small bowl to coat, then pour in 1 cup boiling water. 

       

      


      
     Let mixture sit until dates are very soft, 10–15 minutes. Mash dates lightly with a fork (mixture will be thick but not smooth and homogenous).

    While dates are soaking, whisk baking powder, salt, and remaining 2 cups flour in a medium bowl.

    Using an electric mixer on high speed, beat brown sugar, fresh ginger, and remaining ½ cup butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition before adding the next.  

     Then alternating, add dry ingredients and date mixture in 2 additions each, starting with dry ingredients and ending with date mixture. Fold in crystallized ginger. Scrape batter into prepared pan and smooth surface.  

    Bake cake until top is firm and springs back when gently pressed with your fingers and a tester inserted into the center comes out clean, 35–45 minutes. Transfer pan to a wire rack set inside a rimmed baking sheet. Let cake cool in pan 10 minutes before turning out onto rack, then let cool another 20 minutes (cake should still be warm).

      
    Toffee Sauce And Assembly

    Bring brown sugar, cream, butter, salt, and 2 Tbsp. water to a boil in a small saucepan over medium-low heat, stirring to melt butter. Cook, stirring, until mixture is thick enough to coat a spoon, 5–8 minutes. Let cool slightly.

      
    Poke holes all over warm cake with a toothpick. Wipe out Bundt pan; pour a third of sauce into pan. Carefully invert cake back into pan. Poke holes in bottom of cake and pour more sauce over. Let sit until cake absorbs sauce, 15–20 minutes.

    Turn cake out onto rack (it may not come out at first but will eventually release) and sprinkle with demerara sugar. Serve cake with remaining toffee sauce. If the sauce has cooled by the time you’re ready to serve, gently reheat just to warm through.

      
    Do Ahead: Cake can be made 1 day ahead; store tightly covered at room temperature. Cover and chill leftover sauce. Gently reheat before serving.

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