Hand Cut Pappardelle with Pomodoro and Truffles

Mise en Place

  • Cutting Board
  • Knife
  • Rolling Pin
  • Fork
  • Plastic Wrap
  • ½ cup Measuring Cup
  • Mixing Bowl
  • Large Saucepan
  • Large Pot
  • Colander
  • Cheese Grater / Microplane

Ingredients

  • 1 ½ cup 00 Flour
  • 1 cup Semolina
  • 2 ea Eggs*
  • 2 ea Egg Yolks*
  • 1 tsp Olive Oil (for dough)
  • ¼ cup Olive Oil (for sauce)
  • 1 ea Shallot
  • ¼ head Fennel*
  • ¼ cup Cream*
  • 16 oz Crushed Tomato
  • 1 packet Balinese Truffle Salt
  • 1 oz Parmesan*
  • 1 jar Truffle Carpaccio*

Prep During the Class

  1. Fill the large pot with water and bring to a boil.
  2. Combine 00 flour and semolina in the mixing bowl, stir together.
  3. Remove ½ cup of mix for “bench flour”.
  4. Lay flour and semolina mix on a large cutting board or counter top, make a well in the center.
  5. Add the eggs, egg yolks, 1 tsp olive oil into the well. Whisk with a fork to combine.
  6. Incorporate the egg mixture into the flour mixture using your finger.
  7. Form into a shaggy dough and begin kneading. Knead for approximately 5-8 minutes.
  8. Cover the dough with plastic wrap and set aside to rest.
  9. Finely chop the shallot and fennel.

How to Cook

  1. Sweat the shallot and fennel in ¼ olive oil over medium-low heat in the large saucepan.
  2. Add all of the crushed tomato, reduce to a simmer, cook for 5 minutes.
  3. Add the cream and bring to a boil, season with Balinese Truffle Salt. Set aside.
  4. Roll out and cut the pasta.
  5. Lightly season the pot of water, cook the pasta for 1-2 minutes. Drain and reserve ½ cup of cooking liquid.
  6. Combine cooked pasta and the reserved cooking liquid with the sauce. Add Truffle Carpaccio.
  7. Toss to combine. Season with Balinese Truffle Salt, shave parmesan over top, and enjoy!