Herb Laced Pappardelle in a Light Walnut Cream Sauce

A close up of uncooked herb laced pappardelle.

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5 from 2 votes

Herb Laced Pappardelle in a Light Walnut Cream Sauce

Servings:

Calories: 545kcal

Author: Teri & Jenny

Ingredients

herb-laced pasta dough

2 eggs
1 ½ cups all-purpose flour, plus more for dusting
¼ cup semolina flour, plus more for dusting
1 tablespoon extra-virgin olive oil
1 to 2 tablespoons water, as needed
1 to 1 ½ cups loosely packed, soft herb leaves such as thyme, parsley, dill, oregano, tarragon, etc.

walnut cream sauce

2 tablespoons unsalted butter
2 tablespoons shallot, minced
1 garlic clove, minced
⅔ cup dry white wine or unsalted chicken or vegetable stock
1 cup half and half
½ cup crushed walnuts, plus more for garnish
2 tablespoons freshly grated Parmesan
salt and pepper to taste

Instructions

For dough: In a mixing bowl combine flours and whisk together. On a clean work surface or in a bowl place 1 ½ cups of flour mixture in a mound. Make a well in the center of flour and crack eggs into well, followed by oil.
Using a fork gently whisk eggs and oil together while slowly incorporating flour. Once flour and eggs are combined, add more flour little by little to form a ball that is no longer sticky to touch.
If dough is dry add water, 1 teaspoon at a time. Knead dough until dough feels smooth and tight, but still bounces back when gently pressed. Roll dough into a ball and cover with a damp towel for at least 20 minutes before using (to allow the glutens to rest).
Sprinkle ap flour over a clean surface and roll dough until very thin (almost paper thin).
Sprinkle herbs over one side of rolled pasta, making sure each leaf is laying as flat as possible.
Carefully fold herbless pasta side of dough over the side with herbs and gently roll dough together until dough and herbs infuse into one another and you can see the herbs through the pasta.
Trim ends of dough and cut into long 1 inch wide (and anywhere from 12 to 18 inch long) strips of pappardelle. Sprinkle semolina over a clean baking sheet and lay pappardelle over semolina, in a single layer. Sprinkle with more semolina, loosely cover with a damp towel and refrigerate until ready to use.
To dry pasta: Hang pasta with a pasta dryer (or with clean clothing hangers) in a cool, dry area until pasta is fully dry (may take longer to dry due to the moisture in the herb leaves. It’s important to keep an eye on your pasta as it dries to make sure it’s drying properly and not developing mold). Pack into fully sealable bags and containers until ready to use (lasts for up to 6 months).
For pappardelle in a light walnut cream sauce: Place a large pot of water over high heat and bring to a boil. Add a small handful of salt and pappardelle and boil until al dente, about 4 to 5 minutes, stirring occasionally.
As the pasta cooks, place a large skillet over medium heat and melt butter over medium heat.
Add shallot and garlic, season with salt and pepper and saute for 2 to 3 minutes.
Deglaze pan with white wine and simmer until skillet is almost dry.
Add half and half and continue to simmer until sauce has reduced by half, about 3 to 4 minutes.
Stir in Parmesan and walnuts and simmer for 1 minute or until mixture is creamy and able to coat the back of a wooden spoon.
Using tongs, add pasta directly from the pot to the skillet (the pasta transfer will add some pasta water to the skillet and slightly thin the sauce out) and gently toss together. Adjust seasonings.
Top pappardelle with more crushed walnuts and fresh basil leaves. Serve.

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