Homemade Pappardelle with Zucchini, Cherry Tomatoes and Pecorino

Pappardelle is a simple pasta made with flour, eggs and salt and it doesn’t take much time to prepare really good homemade pasta. Here is my small but useful handbook on how to prepare a perfect dough:

1) If possible, use a wooden board because the roughness of the wood is more suitable than a smooth surface.

2) When you add the eggs to the flour, lightly beat them with a fork and gently knead with your fingers so the egg doesn’t go out of the well.

3) Don’t knead near drafts! The air can dry the pasta.

4) Keep in mind the right proportion  between flour and eggs – 1 egg for every 100 g (3.5 oz) of flour.

5) Knead the dough for at least 10 minutes, occasionally banging it on the work surface to make it more elastic.

6) Let the dough rest in a damp cloth and always cover what you’re not rolling out with the damp cloth.

Homemade Pappardelle with Zucchini, Cherry Tomatoes and Pecorino

 

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Author: Cristina

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.

3.2.2089

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