Whole Wheat Pappardelle with Garlic, Oregano and Cherry TomatoesLa Cocina de Babel
Channel your inner Italian and make your own healthy pasta! This whole wheat pappardelle is easy to make and tastes wonderful when sauteed with fresh garlic, oregano, and cherry tomatoes. You will need a pasta machine in order to get the desired thinness for the pappardelle. The cook time for this homemade pasta is greatly reduced, requiring just 4 minutes until it is perfectly al dente. You can make extra pasta and freeze whatever you do not need for dinner. Buon appetito!
- 200 grams whole wheat flour (Kamut)
- 2 large eggs
- 4 cloves garlic (peeled and sliced)
- 1 red chili peppers (de-seeded and sliced)
- extra-virgin olive oil
- fresh oregano
- grated parmesan cheese (optional)
- 1Make a well in the flour and add the eggs.
- 2Mix well and form into a dough.
- 3Leave to rest for 1 hour.
- 4Cut into 4 pieces and sprinkle with flour before passing through a pasta machine.
- 5Add a little flour between each turn through the machine.
- 6Cut each sheet of pasta with a knife or pizza cutter into the desired shape.
- 7Leave the pasta to dry out a little on floured greaseproof paper.
- 8Cook the pasta in boiling salted water for 4 minutes or until ‘al dente.’
- 9Gently fry the garlic and chili pepper in 3 tablespoons olive oil, taking care not to burn.
- 10Drain the cooked pasta and add to the garlic and chilli, stirring well.
- 11Divide the pasta into portions and finish with a drizzle of olive oil and sprinkling of oregano.
PER SERVING *
|Calories560Calories from Fat180|
|% DAILY VALUE*|
|Calories from Fat180|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.