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Tuscany Pappardelle
Preparation : 30 min
Cooking : 0 min
Total time : 30 min Rest : 0 min
Equipment
Cook Expert
4 people
4 eggs
400 g plain flour
1 tbsp olive oil
1 tbsp water
300 g pappardelle
2 tbsp sea salt
2 L hot boiled kettle water
2 bunches fresh asparagus cut into 4
2 garlic cloves already crushed or grated
100 g sundried tomatoes cut into strips
150 g thin sliced smoked salmon
100 g ricotta
1 tbsp pesto
2 g virgin oil
Associated products
RECIPE STEPS
1
Beat eggs with a fork before adding the beaten eggs to the flour.
2
Add plain flour into the metal bowl, add the beaten eggs, & Oil.
3
Select Baking - select PASTRY/CAKE (Lid on with cap off) add water. The dough should be soft and spring back when lightly pressed with you finger.
Pastry/Cake
01:30 / 12 /
4
Remove the dough and allow it to rest (30 minutes) you can work with it straight away (it is best to rest the dough for easy handling).
5
Lightly knead on a floured bench top.
6
Roll out the pasta with a rolling pin or pasta machine (extra flour to sprinkle) and cut to desired width and length.
7
Cook for 3 – 5 minutes in salted boiling water.
8
Use the pre-made pasta or the store ready made. Add hot kettle water into the metal bowl add salt- close lid with cap on EXPERT 5MIN/0/120C.
Expert
05:00 / 0 / 120°C
9
Add end of Asparagus EXPERT 2MIN/0/120C.
Expert
02:00 / 0 / 120°C
10
Add Pasta with the rest of Asparagus and cook EXPERT 5MIN/1A/120C.. It should be al dente.
Expert
05:00 / 1A / 120°C
11
Reserve 1 cup of pasta water, drain pasta with Asparagus and in a large bowl add crushed garlic, oil. Add pasta into the prepared bowl, add sundried tomatoes, ricotta and 1 cup water that was reserved and mix it through into the pasta and asparagus, tomatoes, add the sliced smoked salmon and drizzle Pesto across the pasta and serve with large shaving of Parmesan cheese.
The recipe is developed by Sara Conforto for Magimix
