Fresh Pappardelle With Favas And Prosciutto Recipes

FRESH PAPPARDELLE

Steps:

• Whisk together both flours and 1 teaspoon salt in a large bowl. Make a well in center; add eggs and 2 tablespoons oil. Using a fork, work flour mixture into wet ingredients, slowly incorporating all flour in bowl to form a sticky dough. Transfer to a lightly floured work surface and knead dough until all bits are incorporated. Continue kneading until very smooth and no longer sticky, adding additional 00 flour as necessary, about 5 minutes. Place an overturned bowl over dough and let stand 1 hour (or wrap in plastic and refrigerate up to overnight; let stand at room temperature 1 hour before using).
• Dust work surface with semolina. Cut dough into 16 pieces. Working with one piece at a time, and keeping the rest covered with plastic wrap, flatten into an oblong shape. Very lightly dust with 00 flour; pass through a pasta machine at its widest setting. Fold in half, rotate 90 degrees, and pass through two more times on same setting to smooth dough and increase elasticity. Adjust machine to next setting and pass pasta dough through twice more, gently supporting it with the palm of your hand as it emerges. Continue to pass through ever-finer settings, once each, ending at second or third to last; dough should be very thin, and you should be able to see the outline of your hand through it, but it should not be translucent. Lay dough flat on an 00 flour-dusted surface, or drape over a pasta rack or backs of chairs, until just tacky, 10 to 15 minutes. Repeat with remaining dough.
• Fold pasta into quarters; cut into 3/4-inch-wide strips. Unfold and drape over rack until almost dry, about 20 minutes. (If not cooking immediately, you can gather several strands and form into a nest shape. Place pasta on a semolina-dusted baking sheet and let dry 24 hours. Store in an airtight container up to 2 weeks.)

FRESH PAPPARDELLE WITH FAVAS AND PROSCIUTTO

Steps:

• Combine the "00" flour, semolina, and salt on a countertop and mix well. Form a well in the center and add the egg yolks and olive oil. Using a fork, lightly whisk the eggs and olive oil.Slowly incorporate the flour from the inner part of the well into the egg mixture with the fork. When about ¼ of the flour is incorporated, use bowl scraper to fold in the remaining flour. (Note: If all the flour is not absorbed, just knead what is naturally able to work into the dough.) Knead for five minutes with your palms until a smooth dough is formed. The dough should not be tacky. Let the dough rest, covered at room temperature, for about 1 hour.
• Divide the dough in half so that it is easier to work with. Temper it by beating it lightly with a rolling pin to flatten, dusting as necessary with flour. Roll out the pasta either by hand or by using a manual or electric pasta roller to very thin. If using a pasta maker, start with the widest setting and work to very thin (about an 8 or 9 setting). Dust with flour as necessary. Take the length of rolled-out dough and cut into 12-inch sections. Lay each section out on a countertop for several minutes to rest and lightly dry.
• Clean fava beans and leeks. Cut away and discard the dark green part of each leek; slice white and pale green parts lengthwise through the center, then slice crosswise into 1-inch squares. Place leeks into a bowl of water. Toss in the water to clean and separate leeks. Place butter into a medium-sized saucepan placed over medium heat. Add leeks and a pinch of salt; melt butter and sweat leeks. Add a splash of water to ensure that leeks and butter do not brown. When leeks begin to soften, stir and add white wine. Add heavy cream, then raise heat and allow to gently simmer.Meanwhile, bring a large pot of generously salted water to a boil. Slice prosciutto into strips and set aside.
• Cut pasta into ribbons: Dust each 12-inch section of cut pasta with semolina. Layer a few sections and loosely fold into a log. Slice the pasta into inch-wide strips. Separate each ribbon and then gather a few into bundles, rolling around finger. (You can also cut different shapes and ribbon pasta widths.)Taste warmed cream and leek mixture and season as needed. Spoon about 1½ C reduced cream and leek mixture into a wide sauté pan. Add fava beans and prosciutto. Drop fresh pappardelle into salted boiling water and cook until slightly undercooked, less than one minute. Add pappardelle into the sauté pan with a bit of pasta water and cook with the sauce. Toss gently. Adjust seasoning.
• Spoon pasta into a wide bowl. Garnish generously with freshly grated Parmesan and serve hot.