Pasta with Lemon Peel?
You would not believe how simple some traditional Italian pasta dishes can be. The more of them you try the more you realise how little ingredients you need to create a truly amazing dish. For Pappardelle Pasta with Lemon Peel the main heroes are double cream and chopped lemon peel.
Homemade pasta
If you have never made your own pasta it might seem a bit overwhelming. However, once you try it you will be surprised to see how uncomplicated it is. What is more, you do not need to buy any special equipment. You just need a work surface or a large chopping board, a sharp knife and a rolling pin. And you are ready!
Why Pappardelle type of pasta
In Italian cuisine there are numerous types of pasta you can make on your own. If it is your first attempt at homemade pasta try pappardelle or tagliatelle. They are the easiest and quickest to make by hand. I am sure that with a little bit of practice you will move on to more challenging ones.
To make the dough
The ingredients necessary to make pappardelle are exactly the same as for Ravioli or Tagliatelle Pasta with sage Butter.
Sift the flour onto a work surface, make a well in the middle and sprinkle some turmeric, add eggs, sprinkle some ginger and salt in the following order:
- Sour 300g plain wheat flour,
- Bitter a pinch of turmeric,
- Sweet 3 eggs, 1 tablespoon olive oil (optional),
- Pungent a pinch of ginger,
- Salty a pinch of salt, 1-2 tablespoons of water (only if the dough is tough and dry).
Once all the above ingredients are on the pile, ‘chop’ them with a knife. Try to fold the eggs into the flour. When all the ingredients combine, rub your hands with some flour and knead the dough. Give it about 3-4 minutes until smooth and elastic. Wrap in cling film or cover on the work surface with a bowl and let it rest for 30 minutes.
To make the sauce
In a large pan add the following ingredients:
- Sweet 1 cup (200ml) of double cream, heat up slowly adding one by one 3 butter knobs until they melt,
- Pungent a pinch of black pepper,
- Salty a pinch of salt,
- Sour 1 tablespoon of lemon juice,
- Bitter fresh lemon peel of 1/2 lemon chopped into thin stripes,
- Sweet 3 heaped tablespoons of grated Parmesan.
Bring the pan to a gentle boil and stir until Parmesan melts and all the ingredients combine.
In the meantime, use a large pan with salted water and boil the pasta in batches. Add the pasta to the pan with the sauce and stir well.
Pappardelle Pasta with Lemon Peel needs to be served immediately, garnished with some finely grated lemon peel, grated parmesan and black pepper.
