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    Grana Padano and wild garlic pesto Pappardelle

    Group 393Medium
    Group 3824 people
    T335 min

    Danilo Cortellini


    For the yellow pappardelle:
    2 fresh rich yolk eggs
    1 ⅓ cup (200 g) of 00 flour

    For the green pappardelle:
    2 fresh rich yolk eggs
    1 ⅓ cup (200 g) of 00 flour
    ¼ cup (25 g) of wild garlic leaves (or parsley, spinach)

    For the pesto:
    ¼ cup (25 g) of basil leaves, washed
    ¼ cup (25 g) of wild garlic leaves, washed
    1/8 cup (40 g) of grated Grana Padano cheese
    6 tsp (90 ml) of extra virgin olive oil
    1/8 cup (12 g) of walnuts
    Salt and pepper to taste



    STEP 1

    Start by making the pastas in advance.

    For the yellow pasta:

    knead the egg with the flour until it creates a smooth and elastic dough. You only reach the right consistency if the pasta has been worked hard enough to allows the gluten molecules to break down, the dough’s elasticity is very important for the final result. Wrap in cling film and let it rest for 30 minutes.


    STEP 2

    For the green pasta:

    blanche the wild garlic leaves in salted boiling water. Cool in iced water to retain colour. Now squeeze and blend the cooked leaves with the eggs. Knead the egg mixture with the flour until smooth and elastic. It should have the same consistency as the yellow pasta so you might need a touch more flour than expected depending on how watery the leaves were. Wrap in cling film and let it rest for 30 minutes.


    STEP 3

    For the pesto:

    This is very easy as what you have to do is simply put all the ingredients into a blender or a jug in case you want to use a hand blender and blitz them all together until you have a grainy paste – keep aside in a jar. You can store the pesto in the fridge for up to 2 weeks and it can be used in a variety of other dishes if there is any left.


    STEP 4

    To make the pappardelle, roll both pasta into very thin sheets, about 2/3 mm thick and let them dry on your work surface dusted with flour. For this process is very useful a pasta machine so that you can slice flat pieces of pasta from the dough and gradually work your way until the thinner settings. If a pasta machine is not available fear not, a rolling pin is just as useful but a lot more effort is required as you have to apply pressure uniformly on the pasta.

    STEP 5

    Once the sheet has dried out a little (usually 5 minutes) you can proceed and cut pappardelle out of it (stripes about 3cm, or just over 1 inch) large and 20cm, (just under 8 inches) long.
    Now cook the pasta in abundant salted boiling water for 2/3 minutes. Drain it al dente and toss it in a bowl with the pesto. Remember to have the pesto out of the fridge and if necessary add a bit of cooking water to it to give it creaminess. Never heat up the pesto on a pan as it will became dark quickly. Adjust seasoning to taste and serve in pasta bowls. Sprinkle over some extra Grana Padano and chopped walnuts and enjoy.