Homemade Pappardelle with Zucchini, Cherry Tomatoes and Pecorino
 
 
Author:
Recipe type: First Course - Pasta
Ingredients
  • For pasta:
  • 11 oz. (310 g.) 00 flour
  • 3 eggs
  • 1 T. Extra Virgin Olive Oil
  • For sauce:
  • 5 T. Extra Virgin Olive Oil
  • Half onion, cut into thin slices
  • 4 zucchini, sliced thinly lengthwise
  • 20 oz. (570 g.) cherry tomatoes, quartered
  • Handful pignoli
  • 6 basil leaves, coarsely chopped
  • Pecorino flakes at will
  • Salt and pepper
Instructions
  1. Mound the flour on a plank of wood if possible or kitchen counter.
  2. Make a well in the center and break the eggs into the well. Add the oil and begin to swirl circles including more flour each time until well combined. Knead the dough with your hands. It must be elastic and easy to work with.
  3. Begin to pull the dough through the pasta machine, starting with the thickest setting and gradually come to the thinnest you prefer, adding flour at each operation.
  4. When the dough is ready, start cutting 1.5 cm. (.25 in.) wide strips with a cutter.
  5. Here is my finished pasta drying on the terrace! (I made a double quantity)
  6. Boil a pot of salted water.
  7. Now make the sauce:
  8. In a wok or pan, heat the oil, add the onions and sauté. Add the zucchini.
  9. Add a pinch of salt and pepper.
  10. Cook on high heat some 3-4 minutes.
  11. Add chopped tomatoes and continue to cook a couple of minutes more.
  12. Add a handful of pignoli and the basil leaves. Adjust salt and pepper.
  13. Cook the pappardelle just a few minutes until done - the time depends on the thickness you made.
  14. Add the pasta to the pan with the vegetables, gently combine and heat ½ a minute, put on a plate and sprinkle with pecorino cheese flakes.
Recipe by Ortensia Blu at https://ortensiablutraveladventures.com/homemade-pasta-zucchini-cherry-tomatoes-and-pecorino/