For Pasta
Green Herb Pappardelle with Yellow Tomato Passata and Soppressata
Author: Pizza Today
Recipe type: Entree
Ingredients
- 1 ounce of each: arugula, cilantro and Italian flat-leaf parsley (You may substitute basil for cilantro.)
- 1¼ teaspoons extra virgin olive oil
- 1½ teaspoons salt, reserved
- 1 cup flour, reserved
- 1 teaspoon water
- 1 whole egg
- 2 egg yolks
Instructions
- Blend ingredients in a blender or food processor until the whole mix is in liquid form.
- Be sure to wipe the sides down so no large pieces poke through the pasta.
- In a large bowl, make a well with the flour and pour the herb liquid in the center.
- Scrape out the blender.
- Add the salt and mix with your hand until the pasta comes together.
- Keep kneading for 8 to 10 minutes, even though you may think it is too wet or dry. At that point, determine if more flour or a touch of water is kneaded. The dough ball should be very hard like clay.
- Place in plastic wrap to rest for at least 30 minutes.
- After 30 minutes of rest, cut the ball into three oblong shapes.
- Take the first and cover the rest.
- Place the flat oblong pasta into the pasta roller and roll out into an approximately 24-inch by a 3- to 4-inch strip and place on a floured work surface.
- Using a pizza or pasta roller-cutter, trim the uneven edges along the edges of the pasta strips, then cut the piece into 1-inch wide strips lengthwise. You should have three or four 24-inch long strips. Cut all the strips in half to double that number. You should yield six or eight 12-inch long by 1-inch wide pappardelle.
- Gently flour the strips and lay them on a tray to dry for at least 20 minutes before cooking.
- For an “al dente” pasta, dry the strips for 1 to 2 hours (or until firm, but still pliable).
For the Sauce and Pasta Finale
Green Herb Pappardelle with Yellow Tomato Passata and Soppressata
Author: Pizza Today
Recipe type: Entree
Ingredients
- 2 medium yellow tomatoes
- 1 large garlic clove
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white wine
- 8 cherry tomatoes
- 6 slices of good soppressata rolled and cut into thin ribbons
- Salt, to taste
Instructions
- Start heating a 3-quart pot of salted water on high. The water should taste like seawater.
- Cut two medium yellow tomatoes into quarters.
- Run your fingers along the guts to get rid of as many seeds as possible.
- Dice the flesh. You should have approximately 6 ounces. Reserve.
- Mince 1 large garlic clove, yield 1 tablespoon.
- Heat a medium sauté pan on medium-high heat.
- Add the oil until heated, then add the garlic.
- Sauté for 30 seconds, but not to browned, and add the chopped tomatoes.
- Turn heat to high and cook for 2 minutes, stirring intermittently. Add the white wine and cherry tomatoes and continue to reduce. Do not smash or cut the cherry tomatoes — they are just getting cooked and will be added whole.
- Reduce the tomato sauce for another 2 minutes until the flesh is disintegrating and the sauce thickens.
- Take the cherry tomatoes out of the pan.
- Pour the reduced tomato sauce in a blender or food processor and blend on high until a bright yellow, wet sauce appears. There should be no skin or seeds appearing — if so you may need to strain.
- Pour the blended yellow sauce back in the pan and turn heat to medium again.
- Season with salt, to taste, and reduce until the sauce coats the back of a spoon. If too astringent, add a small bit of sugar. Add the cherry tomatoes and turn sauce to low.
- Finishing the Pasta Dish:
- When the water is boiling, add the pappardelle and cook for 2 minutes or until the ribbons are cooked and al dente. You may have to use a large “spider” or slotted spoon instead of tongs, which may rip the pasta. (The best way is to pour the pappardelle into a colander.)
- Heat the sauce and spoon onto a large plate.
- Either twirl the pappardelle in a “tunnel-like” tube with a pasta fork and place atop the sauce or lay the slices side by side like paving stones on a long plate to highlight the green and yellow. You can also twirl each pappardelle into a twisting fashion on the plate. Piling pappardelle can cause it to get too mushy and hard to eat.
- Sprinkle the pasta and sauce with the thin ribbons of soppressata and place the yellow cherry tomatoes around the plate. Garnish with basil or flat-leaf parsley.
