Papparadelle with Smoked Butter and Herbs

By khojnicki

Ingredients

• 2 1/3 c all purpose flour
• Kosher salt
• 3 large eggs, lightly beaten
• 3 tbsp unsalted butter at room temperature
• 2 tbsp smoked butter at room temperature or unsalted butter
• 3/4 c warm chicken stock
• 1/2 c freshly grated parmigiano reggiano cheese
• 2 tbsp chipped fennel fronds
• 2 tbsp chopped parsley
• 2 tbsp minced chives
• Freshly ground pepper
• EVOO for drizzling
• Pinch of tandoori masala or curry powder

Details

Servings 4
Preparation time 40mins
Cooking time 115mins

Preparation

Step 1

In a food processor, pulse the flour with 1 tsp salt. With the machine on, add the eggs and process until the mixture resembles wet sand. Transfer the dough to a work surface and knead until smooth. Roll the dough into a ball. Wrap in plastic wrap and let stand at room temperature for 30 minutes.

Cut the dough into quarters. Work with one piece at a time and keep the rest wrapped in plastic. Flatten the dough slightly and run it through successively narrower settings on a hand cranked pasta machine until you reach the last setting. trim the ends and cut the pasta into 10" lengths; loosely roll them up and cut into 1/2" wide strips. Drape the pasta noodles over a drying rack. Repeat with the remaining 3 pieces of pasta dough.

In a large pot of boiling salted water, cook the pappardelle, stirring until al dente, about 3 minutes. Drain the pasta and return it to the pot. Add both butters and toss well. Add the stock and grated cheese and toss to coat. Add the fennel fronds, parsley, and chives. Season with salt and pepper and toss again.

Transfer to bowls and top with a little olive oil and a pinch of tandoori masala. Serve immediately.