Recipes Main Courses Pasta Rice and Grains Fresh Pappardelle with Sausage, Fennel and Ricotta

Fresh Pappardelle with Sausage, Fennel and Ricotta

Fresh Pappardelle with Sausage, Fennel and Ricotta is rated 4.9 out of 5 by 7.
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Prep Time: 60 minutes
Cook Time: 20 minutes
Servings: 4

This recipe makes more pasta than you will need, so store the extra in a tightly covered container in the refrigerator for up to 3 days, or freeze it for up to a month, before serving it with your favorite pasta sauce or braised meat. The pasta will darken after several hours in the fridge as the eggs in the dough oxidize, but it is still good to eat.

Ingredients:

For the pappardelle:

  • 4 1/4 cups (17 oz./530 g) sifted all-purpose flour
  • 14 egg yolks
  • 2 whole eggs
  • Rice flour for dusting

For the sauce:

  • 6 Tbs. olive oil
  • 1 lb. (500 g) bulk Italian fennel sausage or fresh sausages,
      casings removed
  • 1 fennel bulb, cored and julienned
  • 1/2 cup (4 fl. oz./125 ml) dry white wine
  • 1/4 cup (1 1/2 oz./45 g) diced shallots
  • 1/4 cup (1 1/2 oz./45 g) chopped garlic
  • 2 tsp. fresh thyme (optional)
  • 1 cup (8 fl. oz./250 ml) chicken broth
  • 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
  • 1 cup (8 oz./250 g) fresh ricotta, preferably Bellwether Farms
  • 1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley
  • 1/4 cup (1 oz./30 g) grated Parmesan cheese

Directions:

To make the pappardelle, place the flour in a mound on your work surface and make a well in the center. Put the eggs yolks and whole eggs in the well. Using your fingers, begin to stir the egg yolks and egg in a clockwise direction, gradually incorporating some of the flour from the sides of the well into the eggs. Continue until you can no longer stir the dough with your fingers. At this point begin kneading to finish incorporating the flour into the eggs, adding a tablespoon of water if necessary to incorporate all the flour. Knead the dough until it is smooth and silky and springs back slightly when pressed with your finger, 12 to 15 minutes. Wrap the dough in plastic wrap and set aside to rest at room temperature for 45 minutes to 1 hour.

Set up a pasta machine. Cut the dough into 4 equal pieces and wrap each piece in plastic wrap to keep it from drying out. Remove the plastic wrap from 1 piece and flatten it into a rectangle thin enough to roll it through the pasta machine on the widest setting. Roll the dough through the pasta machine, adjust the machine to the second widest setting and roll again. Repeat the process, setting the rollers one notch narrower each time, until the pasta sheet is as thin as a driver’s license.

Cut the long pasta sheet into sheets about 10 inches (25 cm) long. Rub each sheet lightly with rice flour to prevent the pasta from sticking together and stack them together. Fold the pasta stack in half lengthwise and then in half lengthwise again. Using a chef’s knife, cut the folded pasta into strips about 1 1/2 inches (4 cm) wide. Using your fingers, toss the strips to separate the layers and form individual noodles, then sprinkle with more rice flour and toss again. Mound the pasta in an airtight container and refrigerate while you repeat with the remaining dough.

To make the sauce, in a large sauté pan over medium heat, warm the olive oil. Break the sausage into nickel-size pieces and add to the pan along with the fennel. Sauté, stirring occasionally, until lightly browned, 5 to 8 minutes. Add the wine, shallots, garlic and thyme. Cook until the wine is reduced by about half and the smell of alcohol no longer persists, about 3 minutes. Add the chicken broth and butter and continue cooking until the mixture is reduced by about three-quarters, 3 to 5 minutes.

While the sauce is reducing, bring a large pot of salted water to a boil over high heat. Once the sauce has reduced, add 1 lb. (500 g) of the pappardelle—about two-thirds of the total—to the boiling water and cook until al dente (tender but firm to the bite), 2 to 3 minutes. Drain the pasta, reserving 1/4 cup (2 fl. oz./60 ml) of the cooking water. Add the reserved cooking water and the pasta to the sauté pan with the sauce. Toss until the sauce coats the pasta, about 30 seconds. Transfer to a large serving bowl, top with dollops of the ricotta and the parsley and toss to combine. Sprinkle the Parmesan on top and serve immediately. Serves 4.

Ari Rosen, Co-Owner and Chef, Scopa, Healdsburg, CA.

Rated 5 out of 5 by from Worth the time At first I was skeptical about the 14 egg yolk recipe. This was so worth the time & effort. Hope you have a good source for sweet italian sausage. I followed recipe except using champaign instead of wine. This is now a favorite of ours. Freeze extra noodles. I made other noodles, even made ravioli.
Date published: 2014-10-17
Rated 5 out of 5 by from Delicious! Made this for my husband and he loved it! Didn't use the wine or the fennel and it was still amazing!! Will definitely be making this again... William Sonoma recipes have yet to fail me :)
Date published: 2014-08-23
Rated 5 out of 5 by from Utterly delicious! This smelled so good while cooking, my neighbours dropped by because they were enticed by the smell. I cheated and used store bought fresh pappardelle (I know, I know!!) but it was for a weeknight meal. Like all Italian food, the better the ingredients, the better the dish. Different sausages/soft cheeses would make a great variation on the theme. One of the best pasta dishes I have ever tasted!
Date published: 2014-08-21
Rated 5 out of 5 by from Wonderful New Pasta Recipe I just made this recipe and it was wonderful! I followed the recipe except for the following changes. I used dried thyme instead of fresh and burrata in place of the ricotta. I heated the pasta bowls before serving. I would recommend letting the pasta sit in the warm bowls for 2-3 minutes before adding the cheeses to further soak up the sauce. This dish definitely got better the closer you got to the bottom of the bowl!
Date published: 2014-08-04
Rated 5 out of 5 by from Quick question Just wanted to be sure the 14 eggs is correct? sounds amazing but have made pasta before and never have used this many eggs?
Date published: 2014-08-04
Rated 5 out of 5 by from Simple with Huge Flavor I made this for a date night in, and it was amazing. I also served this as one of many courses for a wine pairing dinner. It was perfect because it was so simple to prepare. My only substitution was goat cheese instead of ricotta. I am not a huge fan of ricotta, and loved the creaminess the goat cheese brought to this dish. I recommend using all the ingredients as listed, especially the thyme. My husband is not a huge fennel fan, but I did not cut back. I don't even think he knew it was in there. It really absorbs all the flavors so well that everything comes together nicely, and no one ingredient is too overpowering.
Date published: 2014-08-04
Rated 4 out of 5 by from Rich and delicious Caveat: I used dried Farfalle rather than the fresh Papardelli in this recipe. Overall this is a simple, absolutely delicious dish. Suggest using home made stock vs canned or boxed if at all possible. Also, I cut back the butter by 1/4 and the Ricotta by 1/2 and it was still very, very rich. It might be over-powering with the full amounts of both. Suggest going all in with both the fresh thyme and the parsley as they add really nice herbaceous flavors and color contrast. I'm generally not a huge fennel fan so I cut it back by about half which was probably unnecessary. The fennel was almost too subtle, so do go ahead with the full amount even if fennel isn't your favorite flavor. This one is definitely going into the "do this one again" file...
Date published: 2014-07-31
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