For simple seasonal cooking at it’s best, this pappardelle recipe from Robert Thompson is particularly good in September when the tomatoes are at their tastiest. If you are preparing the pappardelle for a vegetarian, replace the Parmesan with a different cheese that is free of animal rennet. Ask your cheesemonger for alternatives

Method
1.
To make the pasta dough, in a food processer slowly blend the flour with a good pinch of salt and a little olive oil. Add the eggs and then slowly add the saffron water
2.
Knead until completely smooth. Rest the dough in the fridge for at least one hour
3.
Roll out the pasta dough down to number 2 on a pasta machine, then cut lengthways into strips 3cm wide. Hang the pasta over a rolling pin or pole until it has dried slightly
4.
Carefully lower the pasta into boiling water and cook for 2-3 minutes or until al dente. Drain well and toss with a little olive oil and seasoning
5.
Arrange the pasta in a bowl with slow-roasted Heirloom tomatoes, grated Parmesan and torn basil
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Pappardelle recipe with a medium and round red wine, a rosé wine, or a light-bodied red wine

Ingredients

Pasta dough

Tomatoes

Equipment

  1. Pasta machine
  2. Food processor or blender

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Fresh pappardelle provides a base to show off heirloom tomatoes in Robert Thompson's simple meal. This pappardelle recipe is a tasty way to enjoy the season.


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