Pappardelle with Flowers and Shallot Butter Sauce

By lisajesselson

Ingredients

• 1 lb. fresh pasta sheets, 4" x 10"
• 16-20 fresh nasturtium flowers or other edible flowers or petals of your choice
• 3 Tbs. flour
• 4 Tbs. unsalted butter
• 2 Tbs. shallots, minced
• 6 qts. water 1 Tbs. salt
• 1/3 cup freshly grated parmesan

Preparation

Step 1

place sheet of pasta on flat surface
place flowers 1" apart
gently brush edges with water
place another on top and press together
roll through pasta machine
repeat
cut into 2 long halves
set on floured cutting board and dry 20 min.
in small saucepan melt butter and add shallots
saute until soft
add pasta to large pot of boiling salted water
cook 3-4 min. stirring frequently
drain
in large bowl toss pasta with shallot butter
sprinkle with grated cheese and garnish with extra flowers