Fresh Pap­pardelle With Grandma’s Bolog­nese

Martha Stewart Living - - The Workbook -

00 flour is a very finely milled Ital­ian type, of­ten used to make pas­tas and piz­zas. If you can’t find it, all-pur­pose flour is fine. 3 cups 00 flour, plus more for dust­ing 1 cup fine semolina flour, plus more for dust­ing Kosher salt and freshly ground pep­per 6 large eggs, beaten 6 tablespoons ex­tra-vir­gin olive oil, plus more for serv­ing Grandma’s Bolog­nese (recipe fol­lows) 1 cup freshly grated Parmi­giano-Reg­giano, plus more for serv­ing Small fresh basil leaves, for serv­ing (op­tional) 1. Whisk to­gether both flours and 1 tea­spoon salt in a large bowl. Make a well in cen­ter; add eggs and 2 tablespoons oil. Us­ing a fork, work flour mix­ture into wet in­gre­di­ents, slowly in­cor­po­rat­ing all flour in bowl to form a sticky dough. Trans­fer to a lightly floured work sur­face and knead dough un­til all bits are in­cor­po­rated. Con­tinue knead­ing un­til very smooth and no longer sticky, ad­ding ad­di­tional 00 flour as nec­es­sary, about 5 min­utes. Place an over­turned bowl over dough and let stand 1 hour (or wrap in plas­tic and re­frig­er­ate up to overnight; let stand at room tem­per­a­ture 1 hour be­fore us­ing). 2. Dust work sur­face with semolina. Cut dough into 16 pieces. Work­ing with one piece at a time, and keep­ing the rest cov­ered with plas­tic wrap, flat­ten into an ob­long shape. Very lightly dust with 00 flour; pass through a pasta ma­chine at its widest set­ting. Fold in half, ro­tate 90 de­grees, and pass through two more times on same set­ting to smooth dough and in­crease elas­tic­ity. Ad­just ma­chine to next set­ting and pass pasta dough through twice more, gen­tly supporting it with the palm of your hand as it emerges. Con­tinue to pass through ever-finer set­tings, once each, ending at sec­ond or third to last; dough should be very thin, and you should be able to see the out­line of your hand through it, but it should not be translu­cent. Lay dough flat on an 00 flour–dusted sur­face, or drape over a pasta rack or backs of chairs, un­til just tacky, 10 to 15 min­utes. Re­peat with re­main­ing dough. 3. Fold pasta into quar­ters; cut into 3/4- inch-wide strips. Un­fold and drape over rack un­til al­most dry, about 20 min­utes. (If not cook­ing im­me­di­ately, you can gather sev­eral strands and form into a nest shape. Place pasta on a semolina-dusted bak­ing sheet and let dry 24 hours. Store in an air­tight con­tainer up to 2 weeks.) 4. Bring a large pot of salted wa­ter to a boil. Mean­while, heat sauce in a large straight-sided skil­let un­til bub­bling. Add pasta to boil­ing wa­ter and cook un­til float­ing and ten­der, about 1 minute. Re­serve 1 cup pasta wa­ter, then drain. Trans­fer pasta to skil­let with sauce. Add ½ cup pasta wa­ter; toss to com­bine and fin­ish cook­ing, about 30 sec­onds. Re­move from heat; add cheese and re­main­ing 1/4 cup oil. Serve with more cheese, oil, basil, and pep­per.


Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.