Sunshine Pappardelle in Carrot & Leek Cream
Recipe cover image

Sunshine Pappardelle in Carrot & Leek Cream

Recipe info icon

Level

difficult
Recipe info icon

Cooking

70 min
Recipe info icon

Preparation

150 min
Ingredients
Servings
4
Pasta
Bob’s Red Mill Organic Unbleached White All-Purpose Organic Flour
14 cups
Eggs
2
Egg Yolks
3
Olive Oil
1 tbsp
Salt
2 tbsp
Water
salted
3 l
Carrot & Leek Cream
Carrots
finely diced
3
Garlic
peeled and finely sliced
5 cloves
Whole Milk
300 ml
Whipping Cream
300 ml
Leek
finely sliced
100 g
Unsalted Butter
3 tbsp
Kale Chips
Curly Kale
1 kg
Olive Oil
13 cup
Tesco Parmigiano Regular Cheese, block form
60 g
Sea Salt Flakes
Black Pepper
How to cook
Prepare carrot and leek cream
  • Sauté carrots, leeks and garlic in butter over low heat, then add milk and cream. Simmer over medium heat for about 40 mins.
  • Once the vegetables are extremely soft with little liquid left in the pot, blend in a food processor till fine and silky. Season to taste with salt and pepper.
Prepare kale chips
  • Cut kale into 2 inch-sized pieces and discard central rib.
  • Toss them with olive oil and season with sea salt and black pepper.
  • Spread onto large baking tray, leaving space between each piece and bake at 160°C for 25 mins until crisp.
  • Check every 10 mins to prevent kale from burning.
Make pasta
  • In a food processor, mix flour and salt, then add in whole eggs, yolks and olive oil.
  • Add a little oil if dough looks dry or add a little flour if dough appears wet and sticky.
  • Transfer dough from processor onto a clean work surface. Knead the dough with the heels of your hand until smooth and shiny.
  • Cling wrap and let it rest for 30-60 mins.
  • Divide pasta dough into quarters.
  • On a lightly floured surface, roll each piece of dough into a thin sheet. Flour each sheet and fold over in thirds.
  • Cut pasta into wide or thin strips, based on preference.
  • Loosen and dust with more flour.
Cook and serve
  • Boil fresh pasta in salted, boiling water till al dente.
  • Drain and transfer pasta onto a shallow pan, toss with a generous amount of carrot and leek cream at medium heat.
  • Grate parmesan onto kale chips and top them over the pasta. Serve immediately!
Shop ingredients