A vibrant pasta dish that rewards the effort of making your own pappardelle
Making pasta may be a little time-consuming, but it’s both satisfying and enjoyable. Of course, you can use dried or pre-prepared fresh pasta instead, but if you have the time and a pasta machine gathering dust in the cupboard, then it’s worth the effort.
8 egg yolks
8 tbsp 00 pasta flour
Semolina, for dusting
4 tbsp hazelnuts
4 tbsp extra virgin olive oil
1 clove of garlic
400g cavolo nero, stalks removed
300g chard leaves
1 orange, zest and juice
To make the pasta, combine the egg yolks, flour and a generous pinch of salt in a bowl until it looks like scrambled egg. Use your hands to bring it together into a dough. If it feels very sticky, add a little more flour. You want a tough, quite dry dough. Knead for 5 mins until smooth. Wrap the dough in cling film and pop it in the fridge to rest for at least 30 mins, but up to 24 hours.
Roll the pasta out using a pasta machine. To do this, divide the dough into four pieces. Taking one chunk at a time, dust the dough with flour and roll it through the machine, starting on thickness setting number one and working down to setting number six. I roll the pasta through each setting twice. Add a little flour as needed, but take care not add too much, as this will dry out the dough. When the dough is rolled, dust both sides with semolina, roll the sheet up like a scroll and cut it into 1.5cm-thick ribbons. Toss the ribbons in semolina and spread them out in a tangle on a baking tray. Cover the baking tray with a tea towel whilst you repeat with the rest of the pasta dough.
Heat the oven to 195C. Roughly chop the hazelnuts, put them on a baking tray and roast for 5-8 mins until just golden. Set aside.
Bring a large pan of salty water to the boil. Add the pasta and cook for 2-3 mins. Drain, reserving a little cooking liquid for the sauce.
While the pasta is cooking, gently heat the olive oil in a large saucepan. Crush the garlic and add to the oil. Then add the cavolo nero, toss in the oil and cook gently for 3 mins. Add the chard, the orange juice and the zest and cook for a further 2 mins until everything is wilted down but still vivid green and retains a slight crunch. Season well with salt and pepper.
Tip the hot pasta into the greens. Add a splash of the cooking liquid to help everything combine and stir in the hazelnuts. Check the seasoning and serve immediately.
Recipe: Kathy Slack