Green Herb Pappardelle with Yellow Tomato Passata and Soppressata
Author: 
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
  1. Blend ingredients in a blender or food processor until the whole mix is in liquid form.
  2. Be sure to wipe the sides down so no large pieces poke through the pasta.
  3. In a large bowl, make a well with the flour and pour the herb liquid in the center.
  4. Scrape out the blender.
  5. Add the salt and mix with your hand until the pasta comes together.
  6. 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.
  7. Place in plastic wrap to rest for at least 30 minutes.
  8. After 30 minutes of rest, cut the ball into three oblong shapes.
  9. Take the first and cover the rest.
  10. 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.
  11. 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.
  12. Gently flour the strips and lay them on a tray to dry for at least 20 minutes before cooking.
  13. For an “al dente” pasta, dry the strips for 1 to 2 hours (or until firm, but still pliable).
Recipe by Pizza Today at https://pizzatoday.com/recipes/entrees/green-herb-pappardelle-yellow-tomato-passata-soppressata