Onward Kitchen Soldiers by Rob Chirico

Author:Rob Chirico [Chirico, Rob]
Language: eng
Format: epub
Tags: Fiction
Publisher: Untreed Reads Publishing
Published: 2014-03-15T00:00:00+00:00

Sally’s Homemade Pappardelle with White Truffles

Serves 4

1 pound fresh pappardelle (below) or dried Rustichella d’Abruzzo

1 tablespoon coarse salt

6 tablespoons unsalted butter, cut into very thin slices and separated

1/2 cup freshly grated Parmigiano-Reggiano

3-4 ounce knob of white truffle

Bring a large pot of water to a boil. Add salt and pasta and cook for about one minute or until just al dente. Cook dried pasta according to package directions. Meanwhile, place one-third of the butter onto a large, warm serving platter. Drain the pasta and add to the platter. Dot the pasta with the remaining butter. Toss once, add the cheese, and toss again. Portion out the pasta onto plates. Using a truffle shaver (and if you are going to foot the bill for this phenomenal dish, you had better have one), shave equal amounts of the truffle over each dish. Die and go to heaven

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Homemade Pappardelle

Serves 4

2-1/2 cups durum semolina pasta flour, plus extra flour as needed to prevent sticking

3 extra-large fresh eggs at room temperature

On a wooden or other smooth, warm surface, make a well of the flour and crack the eggs into it. Beat the eggs gently with a fork, and gradually pull the flour from the walls into the center, carefully incorporating the flour until no longer runny.

Quickly, using both hands, knead the mixture into a ball. Knead well until moist and firm but not sticky. Forming a ball, wrap tightly with plastic wrap and let it rest for about 20 minutes.

Cut dough into 4 quarters, and starting from two-thirds of the way, begin rolling each quarter into a very thin oval until almost transparent. Lay the dough on clean dry towels or parchment paper and allow to dry for up to 1 hour until leathery.

For pappardelle, using a saw-edged pasta roller, slice dough across into 1/2-inch intervals. Roll them around your hand to make nests and set them aside on parchment paper.

Note: Pappardelle is always cut by hand. You may also use a pasta machine to turn out the dough, however. Just don’t tell Sally.

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