Best 5 Homemade Pappardelle With Crab Broad Beans Recipes

JOHN SCROGGINS

Steps:

• 1 Put a large pot of salted water on the oven and bring to a boil. 2 Heat a large sauce pot over medium-low heat. Add olive oil and butter, then stir to combine. 3 Add sliced garlic, Fresno and scallion bottoms (whites) and stir together to combine; reduce heat to low. 4 Add salt and continue cooking until garlic and scallions become translucent and everything becomes soft. Don't allow the garlic to take color. 5 Add 1 cup of clam juice to the pan and bring to a boil; remove from heat. The clam juice should not reduce or you'll end up with salty pasta. 6 At this point, start cooking pasta until it's al dente, roughly 7-8 minutes. Drain very well. Add to sauce. Reserve pasta water. 7 Return pan back to low heat and add crab meat and lightly toss, so crab meat begins to warm through. Begin to stir well so sauce begins adhering to the pasta. If pasta looks dry, add some of the remaining clam juice. 8 Finish pasta with fresh lemon juice, half the chopped mint and scallions tops (greens) and stir to combine. 9 Transfer pasta to a large serving bowl. Top with some of the remaining mint, scallion tops and toasted breadcrumbs.

HOMEMADE PAPPARDELLE WITH CRAB & BROAD BEANS

Steps:

• Blitz the pasta ingredients in a food processor until they clump together - if too wet, add some more flour. Roll into a ball, wrap in cling film and chill for 30 mins.
• Once rested, cut the pasta in half. Flatten one half, then roll with a rolling pin until it can fit into the widest setting of a pasta machine. Feed the dough through the machine, then fold it in three and pass it through this setting again. Pass it through once more, then give it a quarter turn so it fits through and roll through the widest setting again. Continue to run through the pasta machine, gradually reducing the settings to thinnest. Once you've run it through the thinnest setting, put the dough on a floured surface and repeat with the other half.
• Once both halves are rolled out, lay them flat on the surface. Square off the ends and any ragged edges, cut both in half and dust with semolina. Loosely fold each of the four lengths over itself into three, then, using a sharp knife, cut into 2cm strips and dust well with semolina. Put on a semolina-dusted tray and leave to dry out for 30 mins-1 hr (or longer) until it feels leathery.
• Cook the broad beans in boiling water for 2 mins, then drain and cool. Use your nails to pierce the skin, then squeeze the bright green bean into a bowl.
• When the pasta has dried out, make the sauce. Heat the olive oil and fennel seeds in a non-stick saucepan for a min, then add the shallots, parsley stalks, garlic and chilli. Meanwhile, boil a pan of well salted water. Cook the shallot mix for about 5-8 mins, stirring, until softened and aromatic, then add the tomatoes and parsley leaves and cook for a few more mins until the tomatoes are breaking down - add a splash of water if it starts to dry out. Stir in the brown crabmeat and some lemon juice. Reduce the heat while you cook the pasta.
• Cook the pasta in the boiling water for 2-3 mins until al dente. Drain, reserving the pasta water, then add the pasta to the saucepan and turn the heat up to medium high. Add 1 tbsp of the pasta water and shake the pan to emulsify the sauce, using tongs to coat the pasta. Add the white crabmeat, the broad beans and some more lemon juice and stir to coat. Season and add more lemon juice to taste. Divide between plates, top with the chives and tarragon and sprinkle with cayenne pepper, if you like.

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.

WHOLE WHEAT PAPPARDELLE WITH FAVA PURéE

Steps:

• Place the fava beans in a pot and add 1 quart water. Bring to a boil, reduce heat, cover and simmer 30 minutes. Add salt to taste (1 rounded teaspoon or more) and continue to simmer, covered, for 30 minutes or until favas are tender.
• Set a strainer over a bowl and drain favas. Set aside 1 cup broth.
• Transfer beans to a food processor along with the mashed garlic. Run the processor until the beans are crushed, then add 4 tablespoons olive oil and run until incorporated and the mixture is smooth. Add some of the reserved cooking water to thin the purée so it has the consistency of runny hummus. (You will need to add more broth later because the purée will stiffen as it cools.) Taste, adjust salt and season with pepper.
• Transfer puréed favas to a metal bowl using a rubber spatula. Place remaining reserved broth in a small saucepan and heat. Place metal bowl over saucepan to keep fava purée warm.
• Bring a large pot of water to a vigorous boil over high heat, salt generously and add pasta. Cook, stirring occasionally, until al dente (usually 6 to 8 minutes depending on the brand).
• Use the warm broth to thin out the fava purée. Draw a small amount of pasta water from the pot and use it to warm a large serving bowl, then drain it from the bowl.
• A few seconds before draining pappardelle, add arugula to pot, then drain arugula and pasta together. Immediately toss with the fava purée, chives and additional olive oil if desired. If purée seems too thick, add more of the broth and toss again. Serve at once, topping each serving with ground almonds. Pass Parmesan at the table.

PAPPARDELLE BROAD BEAN CARBONARA

Steps:

• Bring a large pan of salted water to the boil. While the water boils, heat a frying pan and sizzle the pancetta for 8 mins until crisp, then throw the broad beans into the pan with the pancetta fat. In a small bowl, beat the egg yolks with the cream and mustard, then season with lots of black pepper.
• Cook the pasta following pack instructions. Drain the pasta, saving some of the water, and toss through the pancetta in the frying pan. Tip in the egg and cream mix, and stir to coat, adding a splash of the reserved water, if needed. Toss half of the grated Parmesan through, so the sauce clings to the pasta, then scatter with the remaining Parmesan.