Pappardelle “Al Scampi”

Equipment Needed

• Pasta Roller

• Fluted Pasta Cutter

• Pot

• Sautee Pan

INGREDIENTS LIST

For The Pasta

• 150g “00” flour

• 125g Egg Yolks

• Semolina Flour, for dusting

For The Dish

• 3 Oz Fluted Pappardelle

• 5-6 Pieces Shrimp, halved

• 1 tsp Garlic, Sliced

• 1 Tbsn Capers

• 3 Tbsn Olive Oil

• 1 Tbsn Lemon Juice

• 3-4 Leaves Parsley

• 3-4 Leaves Dill

• 2 Chives, sliced in batons

• Salt to taste

METHOD

For The Pasta

Start by spreading the flour onto a clean work table. Create a well in the flour and add in the eggs. Stir in the eggs and combine well. Knead for 8-10 minutes, or until dough is well hydrated and the egg mixture is evenly distributed. Sheet on 7 (each pasta machine has different settings, mine going from 0-9). Cut the pasta into 1.5 inch wide by 9 inch strips with the fluted cutter to give a fluted edge. Dust wih semolina flour to stop from sticking and reserve.

For The Dish

Start by slicing the shrimp in half and reserve then finely slice the garlic. Drop the pasta into salted boiling water, and while cooking start making the sauce. Add in 2 Tbsn olive oil to the pan and add the shrimp to color. Once the shrimp has begun to color, add in the garlic to sweat. Deglaze with pasta water and add in the capers, lemon juice, and remaining olive oil. Add in the cooked pasta and season with salt to taste. Plate and finish with parsley, dill, and chive batons and enjoy!