Pappardelle with Lemon Asparagus Parmesan and Soft Eggs

Thanks Sur la Table for this great recipe. Tonight was our Spring Pasta Workshop making pasta dough from scratch, which I covered in my Homemade Pasta from Kitchenaid post. Now we learn what we can do with it besides the spaghetti and fettuccine cutters that come with the Kitchenaid pasta 3 piece kit.

This recipe we made the pappardelle which is a hand-cut large pasta ribbon.  Once you’ve made your dough cut it into 4 balls and let it rest for 20-30 minutes in a plastic bag. Attach the pasta roller to the Kitchenaid mixer. On spread 2 and the roller on 1 roll 1 dough ball then fold it like a letter going into an envelope and roll it again. Repeat 3 times. Change roller to 2 and roll the dough, continue to levels 3-6.  Flour both sides with Semolina flour between level 5 and 6. Now you should have a very long piece of pasta. Cut it in half and with each half fold it on top of itself going back and forth like you make a ribbon bow. The cut the width into 1/2 inch pieces. Dust the pieces with semolina flour and set aside. Repeat with the remaining dough balls.

Ingredients: (other than your pasta)

1 bunch of thin asparagus, trimmed and cut crosswise at a 45 degree angle into 1” pieces
1 medium size shallot, sliced
2 garlic cloves, minced 
1/2 teaspoon  + sea salt
3 tablespoons butter
1/2 cup heavy cream
2 tablespoons lemon zest
1/4 cup cooking sherry
1/2 cup fresh basil, thinly sliced
1/4 cup fresh flat parsley, chopped
Pepper, to taste
4 large eggs, poached
1/2 cup parmigiano-reggiano cheese, grated

Directions:

Set a steamer over boiling water add the asparagus cover and let steam until tender, about 3 minutes. Drain and place asparagus in a bowl of ice water to stop the cooking process and set aside.

In a large pot of boiling water season with salt and add the pasta. Stir immediately to prevent them from sticking together. Cook al dente, 2-3 minutes. Reserve a cup of pasta water, drain in a colander.

In a skillet over med/low heat add a swirl of olive oil and the butter, when the butter melts add the asparagus, shallots, garli, lemon zest and the sherry. When the sherry cooks down and the shallots are translucent add in the cream and the pasta, stir to combine. If the pasta looks dry add in a little pasta water. Add in the basil and parsley, toss through. Salt and pepper, to taste.

Transfer to a platter and top with the 4 poached eggs and garnish with the grated cheese. Yum Yum!

PS: if you prefer to have your asparagus crispier, do not steam. Just add it directly to the skillet and cook it 5-10 minutes prior to adding the lemon zest or sherry. (This is what we did in class)