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Parsley and Lemon Pappardelle

Your winter days are crying out for this summery dish.

Flavored pasta is having a moment, especially since it's so vogue to make your own right now. If that whole DIY thing still scares you, um, get over it. There is seriously NOTHING better than homemade pasta, and you need this dish to brighten up your day of snow and gray skies. Flour, eggs, parsley, lemon, and a bit of cream later, there's one good looking meal. 

Grab: 

2 cups of flour, plus a lot more for dusting later
3 eggs
1/2 cup of parsley, finely chopped
zest of one lemon
salt and pepper to taste
4 TBSP of olive oil
2 cloves of garlic, minced
3 TBSP of parsley, roughly chopped
4 TBSP of heavy cream, half and half, or milk -- you've gotten this far; you can choose
juice of one lemon (hint hint you can use the same lemon)
 

Go:

  1. Add the flour to a large mixing bowl. Make a nest or crater or whatever you'd like to call it in the middle, and crack the three eggs into the crater.
  2. Using a fork, whisk the eggs together gently so as not to incorporate flour. Add salt (more than you think you need), pepper, the finely chopped parsley, and lemon zest. 
  3. Whisk all those additives into the egg, then slowly begin shaving flour off of the sides of the crater to incorporate into the egg. Eventually, you'll abandon the fork and get down and dirty to mix with your hands. I usually also end up adding a bit of water here and there to make sure that I'm getting all off the crumbs at the bottom of the bowl.
  4. When you have a solid mass of pasta dough that looks gorgeous and smells even better, cover it with a tea towel or plastic wrap and set aside for 20 minutes. The internet says this is important because it lets the gluten rest. I say it's important because it gives me a breather to do something besides pasta.
  5. Set a large pot of water (about seven cups) to boil. Salt generously. 
  6. Remove the tea towel from the bowl and dust your dough with flour. Using a bench scraper (check out the amazing Chopping Block to get a handmade one!) or a knife, divide your dough into four roughly equal parts. Shape those into as much of a rectangle shape as you can. 
  7. Using a pasta roller or a rolling pin, roll out the pasta until you can see your fingers through the dough when you hold it up to the light. This took a lot of dusting with extra flour for me to accomplish -- don't be afraid of that! It all boils off and your pasta will be just as lovely.
  8. When you have four very long, very thin sheets of pasta, get out a pair of scissors and emotionally prepare yourself. 
  9. Fold the sheets in half (hamburger fold, not hotdog fold), then cut one-inch wide strips perpendicularly from the crease. Lastly, cut the crease.
  10. By now, your water is boiling. Add the pasta.
  11. VERY QUICKLY, while that is happening, put a large skillet over medium heat and add the olive oil.
  12. Drain the pasta, reserving 1/2 cup of pasta water. Yes, it's done that quickly! Isn't homemade pasta the best?
  13. Add garlic and the remaining parsley to the pan. Saute until the garlic is golden and the parsley is looking wilty.  
  14. Add the pasta to the pan. Saute for a minute, then add the pasta water. Slightly lower the heat and stir occasionally. 
  15. Add the cream, and stir to combine. Let simmer for five minutes.
  16. Serve with a squeeze of lemon juice. Revel in your skills.