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HOW TO MAKE

Pappardelle crema di asparagi e salsicce

Pappardelle with asparagus cream and sausages

120 MinuteS to prepare and cook
Beginner Difficulty
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Recipe Overview

Pappardelle is a fresh pasta from Tuscany, the word Pappardella comes from “pappare”, which in the Toscano dialect means to eat with enthusiasm. The enthusiasm doesn't come out only when you make this great pasta, indeed you feel enthusiastic also when you taste this Pappardelle with asparagus cream and sausages sauce.

 Ingredients

Total Served: 2

For the pasta:

1
200 grams (1.57 cup) Soft Wheat Flour “Type 00”
2
2 Large eggs (at room temperature)

For the sauce:

1
300 grams (10,5 oz) Asparagus
2
2 Italian sausages
3
50 grams (½ cup) Pecorino Romano, finely grated
4
½ Onion
5
2 tbsp Extra virgin olive oil
6
Chili pepper flakes
7
Salt - pepper

Equipment Needed to Make Pappardelle crema di asparagi e salsicce

The following tools will be used to create Pappardelle crema di asparagi e salsicce. Not all of them are necessary and can be replaced with more manual operations, but we suggest using all of these to make the recipe as easy-to-create and yummy as possible. Click on any of the items to learn more about them and purchase them.
Working surface
Rolling pin
Immersion blender
Sharp kitchen knife
Grater
Plastic wrap
Saucepan
Pot

Step-by-Step Cooking Instructions for Pappardelle crema di asparagi e salsicce

Let’s get started with creating Pappardelle crema di asparagi e salsicce. Follow the instructions in order below to create this tasty fall dish.
Make the dough:
1
Pour the flour on a work surface and form a well in the center.
2
Crack and add one egg at a time into the well.
3
Whisk the eggs with a fork and incorporate the flour a bit at a time until all the moisture is absorbed by the flour, and the dough looks lumpy.
4
Work the dough with both hands until a mass forms, start to knead it.
5
Repeat until the dough is a smooth but elastic mass.
6
Wrap the dough in plastic wrap and set it aside to rest at room temperature for 30 minutes.
Make the asparagus cream:
1
Rinse and cut the asparagus into small pieces.
2
Remove the final white part (you can use it for a broth) and set the tips aside (which will be cooked later to remain crisp).
3
Finely chop the onion and stew it in a pan with olive oil.
4
Add the asparagus, a pinch of salt and a pinch of pepper.
5
Cook for 5 minutes, then add water to cover the asparagus and cook until soft.
6
Blend the asparagus with their water to form a velvety cream.
Cook the sausages:
1
Remove the casing from the sausages and chop finely.
2
Heat a non-stick pan with olive oil, a clove of garlic and chilli.
3
Add the sausages and cook over medium-high heat to make them crisp.
4
Deglaze with a spalsh of white wine, allow the alcohol to evaporate, and season with salt and pepper.
5
After about ten minutes, add the asparagus heads to the sausage pan and cook for a few minutes to keep the asparagus crisp.
6
Keep aside.
Roll the sfoglia (pasta sheet):
1
Sprinkle a pinch of flour on the work surface.
2
Flatten the dough with hands keeping a round shape.
3
Position the rolling pin horizontally in the middle of the dough and roll it forward all the way up.
4
Bring the rolling pin back to the center and roll back toward you.
5
Rotate the pasta sheet 90° (1/4turn) and repeat the movements.
6
Continue rolling the pasta until you reach a thickness of 2 mm.
Cut the Pappardelle:
1
Before cutting the pappardelle, the dough should rest on the work surface for 8-10 minutes until it is dry to the touch.
2
When dry, measure three fingers of width and fold the pasta over itself from the round down edge to the center.
3
Now, turn the pasta sheet and repeat to fold the pasta to the half, starting from the other round down edge.
4
Measure 1.5 cm/0.6 in width and cut the sfoglia crosswise to make even lines.
5
Put the knife behind 5-7 folded pappardelle, lift the knife off the work surface and gently shake it.
6
Pappardelle will unfurl down.
Cook the pasta and season with the sauce:
1
Bring a pot of water on the heat to boil and add a handful of coarse salt.
2
Cook the pappardelle for a maximum of 3 minutes.
3
Meanwhile, return the asparagus cream to medium heat.
4
Strain the pappardelle into the sausages pan
5
Add some ladles of asparagus cream, grated Pecorino Romano, and toss the pasta for a minute.
6
Serve to pour a ladle of asparagus cream on the bottom of the plate.
7
Then put the pasta with his sauce over and finish, decorating with some sausages pieces and the heads of the crispy asparagus.
Buon Appetito!
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Tag Chef Riccardo Alberti, @riccardocookingclass

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