You can make the pappardelle with a pasta machine, or with a rolling pin and cutting wheel / knife.
You cannot beat a plate of fresh-made and fresh-cooked pasta. The wide ribbons go beautifully with the flavoured butter sauce and the crisp proscuitto and sage, for a wonderful taste of Italy's Friuli Venezia Giulia region.
- ¼ cup (60 ml) butter
- 16 sage leaves
- 100 g (3½ oz) sliced prosciutto, cut in half
- Lemon zest, for garnish
- Poppy seeds, toasted, for garnish
- Grated parmesan, for garnish
- 2 cups plain (all-purpose) flour
- 1½ tbsp (30 ml) poppy seeds, toasted
- ¼ tsp salt
- 4 eggs
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Dough resting time: 30 minutes
1. For the pappardelle, mix together the flour, poppy seeds and salt in a large bowl. Transfer the flour mixture to a working surface, making a large pile, then make a deep well in it. Crack the eggs into the well and gently beat with a fork. Begin to pull flour into the egg mixture from the edges of the well as you beat until it becomes too difficult to keep working with the fork. Use your hands to combine the rest of the dough, then knead until it is a soft, smooth ball. Set aside to rest under a kitchen towel for 30 minutes.
2. Transfer dough to a lightly floured work surface. If you have a pasta roller, roll out pasta using the 3rd thinnest setting. If you don’t have a pasta roller, use a rolling pin to roll out until you have one smooth sheet of pasta about a few mm (1/8-inch) thick. Then using a pasta cutter wheel (or a sharp knife if you don’t have a past cutter), cut the pasta into long thick strips about 2.5 cm (1 in) wide. Reserve pasta on baking sheet dusted with flour until ready to cook.
3. Put a large pot of salted water on to boil.
4. For the sauce, heat the butter in a frying pan over medium heat, then add sage leaves and fry until crispy. Remove to a paper-towel lined plate. Add the prosciutto and cook until crispy, about 3 or 4 minutes, then remove to a paper towel-lined plate.
5. Boil the pappardelle noodles until al dente (as this is fresh pasta, it will only take a few minutes), then drain, reserving pasta water.
6. Add pasta to same pan with flavored butter. Crumble sage leaves and crispy prosciutto over pasta, reserving some for garnish. Add a small ladle of pasta water to pan and toss. Cook for 1 minute. Season with pepper.
7. Transfer to serving dishes. Top with remaining crispy sage and prosciutto. Garnish with lemon zest, extra poppy seeds and parmesan. Buon appetito!