SEATTLE —
Fresh Pappardelle Pasta with Butter, Parmesan & White Truffle
For the Pasta:
Ingredients:
- 2 cups All Purpose Flour
- 5 Egg Yolks
- 2 Tablespoons Extra Virgin Olive Oil
- 6 Tablespoons Water
- Pinch of Salt
Directions:
Add Four and egg yolks into a Kitchen Aid with a dough hook add the olive oil and mix on low speed for 30 seconds, add the water and salt and mix on medium speed for 4 minutes or until the dough ball has formed. Make into a round ball by kneading and wrap in plastic wrap and refrigerate overnight. Next day pull the dough ball out of the refrigerator, let rest 30 minutes. Using the kitchen aid roller or tabletop roller roll the pasta starting on 1 and working the dough out until 5. Place the pasta sheet on the tabletop with flour and cut the pasta into 1-inch strips to make the pappardelle.
Cooking the Pasta:
Lightly boiling salted water add the pasta, cook for 2 minutes.
For the sauce:
Melt ¼ cup stick of butter, add the cooked pasta and toss, add ¼ cup grated parmigiano Reggiano and toss.
Add the Pasta, butter, and parmesan to a bowl, shave white truffles over the top and enjoy with your favorite wine!
Segment Producer Suzie Wiley. Watch New Day Northwest at 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.