Make your dreams of making delicious homemade pasta come true as Executive Chef Nicolas Petitjean from Headwaters Restaurant, reveals his secret to making pappardelle at home.
Pappardelle can be described as long, wide pasta “ribbons” made from pasta dough with eggs. Because of its unique flat shape, this pasta can also be served with rich, hearty sauces. This recipe will teach you how to make perfect hand-cut pappardelle pasta at home with fresh homemade pasta dough.
This entrée is currently featured on the Headwaters Restaurant menu. We invite you to dine and try it for yourselves.
Compliments of Executive Chef Nicolas Petitjean from Headwaters Restaurant at Millcroft Inn & Spa.
Serves 4 people
800 g All purpose flour
18 Egg yolks
15 g Kosher salt
100 g Water
200 g Manchego cheese
60 g Shallots
200 g White wine
100 g Butter
4 g fresh Truffle
- In a stand mixer, combine the flour, egg yolks, salt and water all together until smooth and a dough forms.
- Let the dough rest for 2 hours in the fridge.
- Lay the dough with a pasta sheeter or by hand with a rolling pin to 0.2 cm in thickness.
- With a ruler cut the pappardelle 20 cm lengthwise by 2 cm sidewise. 200 grams per portion.
- Let the pasta dry overnight.
- In a medium pot, boil salted water, and cook the pasta for 3 minutes.
- Shave with a peeler 50 grams of manchego cheese per portion.
- Peel and fine brunoise the shallot. Reserve.
- To create the white wine butter, sweat the shallots without coloration, and deglaze the pan with white wine reduce by half, and then add butter.
- Roll the pasta into the white wine butter sauce.
- Microplane fresh truffle on top of the pasta.
Plate up as the picture.
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