Name: Sunshine Pappardelle in Carrot & Leek Cream
Prep time: 150 min
Cook time: 70 min
Total time: 220 min
Yield: 4
Cuisine: Western
Ingredients: 2 1/4 cups Bob’s Red Mill Organic Unbleached White All-Purpose Organic Flour; 2 Eggs; 3 Egg Yolks; 1 Tbsp Olive Oil; 2 Tbsp Salt; 3 L Water; 3 Carrots; 5 cloves Garlic; 300 ml Whole Milk; 300 ml Whipping Cream; 100 g Leek; 3 Tbsp Unsalted Butter; 1 kg Curly Kale; 1/3 cup Olive Oil; 60 g Tesco Parmigiano Regular Cheese, block form; Sea Salt Flakes; Black Pepper

Sunshine Pappardelle in Carrot & Leek Cream

Level

difficult

Cooking

70 min

Preparation

150 min

Ingredients

Servings

Pasta
Bob’s Red Mill Organic Unbleached White All-Purpose Organic Flour	2 ¹⁄₄ 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	¹⁄₃ 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!

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