Pappardelle with Sundried Tomatoes, Olives and Chèvre
- 5 cloves garlic
- 4 whole shallots, chopped
- 4 tablespoons (60ml) olive oil
- 233 cup (160ml) sun-dried tomatoes, re-hydrated
- 1 cup (250ml) white wine
- 1/2 cup (125ml) kalamata olives, sliced
- 1 cup (250ml) fresh basil
- 2 cups (500ml) chèvre
- Kosher salt to taste
- Freshly ground pepper to taste
- 160g hard bread flour
- 1/2 teaspoon (2ml) Kosher salt
- 9-10 egg yolks
- 1 teaspoon (5ml) extra virgin olive oil
Fanshawe's Artisanal Culinary Arts Program
- Place the flour and salt in a pile on your work surface and make a well in the centre.
- Pour the egg yolks and oil in the centre well.
- using a fork, beat the eggs and oil while slowly incorporating the flour into the mixture. Once most of the flour is mixed in, start to knead the dough by hand, until it is soft, smooth and pale yellow. Continue kneading for 10 minutes.
- Let rest for 30 minutes.
- Using a pasta roller, roll very thin sheets of dough.
- Cut the sheets of rolled pasta to 1 1/2 inch wide noodles.
- Boil in salted water.
- Sauté garlic and shallots in olive oil. Add white wine and sun-dried tomatoes and simmer until wine has reduced by half, add sliced olives and basil.
- Add the cooked pappardelle to the pan and add chèvre and enough of the salted pasta water to make a nice sauce consistency.
- Mix well to melt the chèvre and coat noodles.
- Serve immediately.