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August 28, 2017

Fresh Herb Pappardelle

Because of the fragrant herb mix, this fresh herb pappardelle just needs olive oil, garlic, cherry tomatoes, zucchini ribbons and mozzarella for a meal that is the best of summer.

Because of the fragrant herb mix, this fresh herb pappardelle just needs olive oil, garlic, cherry tomatoes, zucchini ribbons and mozzarella for a meal that is the best of summer.

Fresh Herb Pappardelle

As much as it breaks my heart, our beautiful, bountiful container garden is just about kaput for the season.

We are harvesting the last round of Super Sweet 100, Amish Paste and Cherokee Purple tomatoes.

I’ve already started buying basil again instead of picking it from the boxes on our back deck.

Our garden was good while it lasted!

I feel so grateful that all the watering and hard work paid off.

The result gave me even more joy than the happiness that always comes with the long, warm days of summer.

With a tangle of the last of my chives and rosemary along with a few store-bought herbs, I made a batch of fresh herb pappardelle.

It was so aromatic and flavorful that I only tossed it in garlic-infused olive oil along with rainbow cherry tomatoes, zucchini ribbons and torn fresh mozzarella.

I sprinkled on more herbs, flaky sea salt and black pepper for this simple late August meal that really sums up what I will miss.

Fresh Herb Pappardelle

How To Make Fresh Herb Pappardelle

For the dough for this fresh pasta, I use a mix of all-purpose flour and semolina, so the extra wide noodles turn out light and not dense.

With the ususal eggs and a touch of olive oil, I add a mix of chopped fresh herbs.

After giving the dough time to rest, I divide the dough into 4 pieces.

Then I take my rolling pin to roll out the dough into thin sheets.

I roll up each sheet and carefully and slice them into 1-inch wide sections to create the noodles.

One of the best parts of fresh pasta is that it takes a couple minutes to cook in salted boiling water, especially after all the work that goes into making the dough.

To keep prep simple, I toss the noodles in garlicky olive oil, zucchini ribbon, halved cherry tomatoes and torn mozzarella.

The shape of the zucchini ribbons match the pappardelle.

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Fresh Herb Pappardelle

Fresh Herb Pappardelle

  • Author: Paige Adams
  • Prep Time: 50 minutes
  • Cook Time: 5 minutes
  • Total Time: 55 minutes
  • Yield: Serves 4 1x

Because of the fragrant herb mix, this fresh herb pappardelle just needs olive oil, garlic, cherry tomatoes, zucchini ribbons and mozzarella for a meal that is the best of summer.

Ingredients

  • For pasta
  • 5 ounces all-purpose flour plus more for work surface
  • 5 ounces semolina
  • 1/2 teaspoon kosher salt
  • 3 large eggs
  • 1 teaspoon olive oil
  • 2 tablespoons minced fresh herbs (chives, basil, rosemary, thyme)
  • For serving
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 cup halved cherry tomatoes
  • 1 zucchini, trimmed and cut into ribbons
  • 4 ounces fresh mozzarella, torn into pieces
  • 1 tablespoon minced chives
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  1. Pulse the flour, semolina and salt in a food processor. Add the eggs, olive oil and herbs and pulse until the dough forms. Shape the dough into a round disk and cover with plastic wrap. Allow the dough to rest at room temperature for 30 minutes or refrigerate overnight. (If the dough is refrigerated, let it sit at room temperature for 20 minutes before rolling out the pasta.)
  2. Divide the pasta dough into 4 pieces keeping them covered. Working with one piece of dough at a time, flatten slightly and feed through the smooth rollers of a pasta machine starting at the widest setting. Fold the pasta sheet in half each time it is fed through at a narrower setting until the pasta sheet is very thin but does not tear. (You can also roll out the pasta by hand with a rolling pin on a well-floured work surface.) Place the pasta sheets on a floured work surface to dry for 10 minutes.
  3. Cut the pasta sheets into 12-inch lengths. Sprinkle with flour and roll them up loosely. Using a knife, trim the rough edges and cut into 1-inch wide strips. Unroll and place the strips on a baking sheet lined with waxed paper. Repeat with the remaining dough.
  4. Bring a large saucepan of salted water to a boil. Cook the pasta for 2-3 minutes until al dente.
  5. Heat the olive oil in a large skillet over medium high heat, cook the garlic until fragrant, about 30 seconds. Toss the pasta into the oil before transferring to a large bowl and stirring in the tomatoes, zucchini, mozzarella, chives, salt and pepper.

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