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

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


  • 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


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


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



    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



    • 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


    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.


    Not Your Ordinary Saltimbocca

    My first comment is that everyone should go get the Essential New York Times Cookbook Classical Recipes for a New Century by Amanda Hesser, copyright 2010. Each time I go to this cookbook it’s a success.

    On a regular basis, my husband tells me that I should consider easier options for Sunday dinner so that I can enjoy the day and not be chained to the kitchen. The simple answer is that I do enjoy a day I get to spend in the kitchen. Today however was almost 70, sunny, in Michigan, in November and enjoying  some if it outside was high on my list of things to do. So I pulled out this cookbook knowing that within its pages of over 1000 recipes I would find what I was looking for. I flipped to the the section Beef, Veal, Lamb, and Pork and began to read. I considered a few different options, stews that I wouldn’t have to watch, I had Beef Burgandy or Stroganoff in my head, and then I landed on the Saltimbocca recipe, with the proscuitto nestled inside the veal.

    I continued my reading and proceed onto the recommended pairings, she recommended a few different items, I had potatoes and a vegetable so that’s where I headed in the book, both also simple. The author also recommended panna cotta for dessert, I recalled that in the intro she mentioned that this cookbook contained the best Panna Cotta she had ever tasted, a bit of flipping and I confirmed that this was indeed the one she was referring to, with buttermilk as a main ingredient.

    All of the recipes were as easy as promised. I made the panna cotta first, when I got home from the grocery store, I started at 1, it was in ramekins in the fridge by 2.

    I then relaxed, read outside, did a few other Sunday tasks, but overall enjoyed my afternoon. At 5 I got my ingredients for dinner out, and began the potatoes, once those were in the pan, I started on the zucchini. At 5:40 the oven was preheated and the potatoes went in. The zucchini only took a few minutes longer to prep and I set it off to the side. I pounded out the veal and folded in he proscuitto as described; I set those off to the side as well. At 6:35, I put the zucchini in the oven, and then at 6:45, I began the veal cooking it in batches so as not to crowd the skillet.

    Everything was done at 7, and we started the meal with a goat cheese, dried cherry, and pear salad from my MIL (perfect as always).

    The meal was perfect, each item exactly as promised.

    Nesting the proscuitto inside the veal protects it from the skillet and still keeps the veal moist. The sage adds a subtle touch of flavor.


    prep 15 mins ∙ cook 10 min ∙ makes 4 servings ∙ difficulty Medium ∙ source Essential New York Times Cookbook | Amanda Hesser | 2010 – page 561


    • 4 thin slices proscuitto
    • 4 small veal cutlets, pounded very thin
    • 1½ tablespoons unsalted butter
    • 1½ tablespoons extra-virgin olive oil
    • 8 sage leaves
    • Sea salt
    • Splash of dry white wine

    1. Place 2 pieces of prosciutto on each piece of veal so they hang over the ends and overlap in the middle. Fold each piece of veal in half, securing it wit toothpicks in 2 places.

    2. Heat the butter and olive oil in a medium non-stick pan until foamy. Add the veal packages and sage leaves, and cook for about 1 minute on each side, turning once, until slightly brown. Season with salt as the packages cook, and sprinkle white wine into the pan as they finish. Discard sage and serve.


    Heat the oil and butter over medium heat.

    These are perfectly crispy, I added extra garlic since we love it. I used a large cookie sheet rather than a roasting pan.

    Italian Roasted Potatoes

    prep 20 mintues ∙ cook 1 hour 15 mintues ∙ makes 6 servings ∙ difficulty Easy ∙ source Essential New York Times Cookbook | Amanda Hesser | 2010 – page 300


    • 2½ pounds waxy potatoes (about 6 medium), scrubbed and cut into 1-inch cubes
    • 12 cloves garlic, peeled
    • 2 teaspoons oregano
    • ½ cup olive oil
    • Salt

    1. Heat oven to 425 degrees. Combine potatoes, garlic, oregano, and oil in a large roasting pan. Stir until potatoes are well-coated, and spread them evenly in pan.

    2. Place in the oven, and roast until the potatoes are golden brown and crisp, 1 to 1¼ hours. (If the potatoes are crowded in the pan, they will take longer to crisp.)

    3. Remove potatoes and garlic from oven, and transfer to serving dish. Sprinkle with salt to taste, and serve immediately.

    Use a coarse sea salt at the end.

    This recipe was the only recipe that concerned me, I knew the flavor would be good, and the recipe notes assured me it would not be mush, but…  As you can see from the nip ages I could not find baby zucchini, only small, so I also cut them in half. My only edit would be to reduce the olive oil to ¼ cup.

    Baked Zucchini with Herbs and Tomatoes

    prep 20 minutes ∙ cook 20 minutes ∙ makes 6 servings ∙ difficulty Easy ∙ source Essential New York Times Cookbook | Amanda Hesser | 2010 – page 250


    • 10 firm baby zucchini, or 5 small zucchini, sliced lengthwise into ¼-inch-thick sticks
    • 1 small onion, chopped
    • 2 scallions, white part only, thinly sliced
    • Leaves from 3 inner stalks celery
    • 6 basil leaves
    • About ¼ cup flour
    • 2 whole ripe plum tomatoes, cored and coarsely chopped
    • Sea salt
    • ⅓ cup extra virgin olive oil
    • Freshly ground black pepper

    1. Preheat oven to 425 degrees. Combine zucchini, onion, and scallions in a colander. Tear celery and basil leaves into small pieces and sprinkle on top. Sprinkle flour over all. Using one hand, press and toss ingredients together until well mixed and coated (it will get a little moist, but not gooey). Add tomatoes, season with salt and toss once more.

    2. Pour half the olive oil into a medium baking dish or ceramic pie plate. Fill dish with zucchini mixture, then grind pepper over top. Sprinkle remaining oil on top, and bake for about 20 minutes, or until ingredients are just cooked but still firm.

    Although Amanda recommended a blueberry sauce, I opted for blackberries, I described both options in the notes.

    Panna Cotta

    cook 15 minutes ∙ makes 6 servings ∙ difficulty Medium ∙ source Essential New York Times Cookbook | Amanda Hesser | 2010 – page 840


    • 1 cup plus 2 tablespoons heavy cream
    • ½ cup sugar
    • 3 tablespoons cold water
    • 1 package powdered gelatin
    • 1⅔ cups buttermilk
    • ⅛ teaspoon kosher salt
    • Fresh fruit for garnish

    1. Place the cream and sugar in a medium saucepan over medium heat until the sugar dissolves, about 7 minutes.

    2. Meanwhile, place the water in a small bowl and sprinkle the gelatin over it. Let stand for 5 minutes.

    3. Stir the gelatin into the warm cream until dissolved. Stir in the buttermilk and salt and remove from heat.

    4. Ladle the mixture into six 6-ounce ramekins. Refrigerate, loosely covered, until set, at least 2 hours.

    5. To serve, run the tip of a small knife around the edge of the ramekins to loosen the panna cotta, and unmold onto individual plates.

    6. Let stand until almost at room temperature, about 1 hour. Surround with fruit and serve.

    From the cookbook:

    To unfold, dip the ramekins in a bowl of hot water for 30 seconds then dry the bottoms of the ramekins before inverting onto serving plates and tapping out the panna cotta.

    For serving, I brought, ½ cup sugar and ½ cup water to a boil in a small saucepan, added 1 cup blueberries and 1 star anise pod, turned off the heat, and let the mixture steep 20 minutes (remove the star anise before serving the sauce).
    My notes:

    For serving, I set 24 blackberries aside and brought the remainder to a boil in a small saucepan with 3 tbsp. sugar and 3 tbsp. water and let them boil until the berries were soft. I remove it from the heat and crushed the berries. Just prior to serving I stirred in the remaining fresh berries.