| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Servings |
4 servings
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Ingredients
For the Pappardelle
- 1 cup semolina pasta flour
- 1 cup all purpose flour
- 3 eggs room temperature and slightly beaten
- 3 tablespoons olive oil
- 3 tablespoons water
- 1/2 teaspoon Salt
- 2 tablespoons Salt for cooking
For the Sauce
- 3 tablespoons olive oil
- 2 garlic cloves minced
- 1 yellow onion finely diced
- 12 ounces jarred artichoke hearts halved
- 1 lemon juiced
- 2 tablespoons white wine vinegar
- 1 cup vegetable broth
- 6 fresh basil leaves chopped and divided
- 4 tablespoons butter
- 1/2 teaspoon black pepper
- 1/4 cup grated parmesan cheese
Ingredients
For the Pappardelle
For the Sauce
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Instructions
For the Pappardelle
- In a small bowl, add the egg and slightly whisk. Add water and oil. Whisk until incorporated and set aside. In another bowl combine the semolina flour and all-purpose flour.
- Add the beaten egg mixture to the flour and stir to combine. Mix to make a stiff dough. Turn out onto a lightly flour dusted flat surface and knead 10 minutes until smooth. Test by pressing your knuckle into the dough, if it starts to bounce back then it's ready.
- Flatten slightly into a disk shape. Wrap dough in plastic wrap and set aside on the counter (do not chill) for at least 30 minutes.
- Dust your work surface with semolina flour. Cut the pasta dough into 4 pieces. Working with one piece at a time, flatten the dough into a 6-8-inch oval patty. Keep the remaining dough covered in wrap otherwise they will dry out.
- Using a pasta roller, set to #1 which is the lowest/widest setting. Send the dough through the roller twice. Roll the dough as thin as you can, about 1/16 inch.
- Continue to roll the dough through settings #2-4, (2x) on each setting. Do not pull on the sheet as it comes through the roller; just guide it along gently. If at any point the dough becomes sticky, dust with semolina flour.
- Your pasta sheet is ready when it’s thin and somewhat translucent (you should be able to see your hand underneath).
- To finish, dust the pasta sheet generously with semolina, fold it in half, and place it onto your floured sheet pan. Cover with a kitchen towel. Repeat the rolling process for the remaining dough.
- Take a pasta sheet and cut it in half. Cut the dough into strips about 12-inches long by 1-inch thick. Transfer the cut pasta to a floured baking sheet, dust/rub the pasta with a bit of flour, and swirl into little nests.
To Cook the Pappardelle
- Bring a large pot of generously salted water to a boil. Cook the pasta until al dente. Drain and set aside.
For the Sauce
- Add the olive oil to a large skillet and heat over medium-high heat. Add the garlic and yellow onion and sauté together for about 3 minutes.
- Add the artichoke hearts, lemon juice, white wine vinegar, salt, pepper, and vegetable broth. Bring to a simmer for about 10 minutes, or until the liquid has reduced to half and coats the back of the spoon.
- Stir in half the basil. Add the butter and let it melt into the sauce. Stir.
- Toss the pasta in the pan with the sauce and remaining basil.
- Finish with grated Parmesan cheese and serve.
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