Pappardelle, rainbow chard, Parmesan

This simple pappardelle pasta recipe from Pip Lacey uses colourful rainbow chard, butter and white wine to create a rich and delicate sauce. It's easier with a pasta machine, but can also be made by hand.

First published in 2023

Ingredients

Metric

Imperial

Pappardelle dough

  • 300g of 00 flour
  • 1 pinch of salt
  • 3 eggs
  • 10g of extra virgin olive oil
  • 100g of fine semolina

Pappardelle sauce

Equipment

  • Pasta machine

Method

1

Put the flour and salt in a food processor with the normal blade. Whisk the eggs and olive oil together. Turn on the food processor and add the egg mixture in a steady stream while the machine is running. Remove the dough from the food processor and knead it for a few minutes. Wrap in cling film and leave for 30 minutes in the fridge

  • 300g of 00 flour
  • 1 pinch of salt
  • 3 eggs
  • 10g of extra virgin olive oil
2

After 30 minutes remove from the fridge and cut the pasta dough in half. Cover the other half with a clean, damp tea towel to stop it from drying out

3

Roll the dough out until slightly flattened and then roll it through the widest setting on your pasta machine. Fold the dough in, like a parcel, on all sides so it forms a uniform square shape. This will help strengthen the dough

4

Dust the dough with some flour to stop it sticking to the machine, and then pass the dough through the machine again. Turn the thickness setting on the machine down one notch, and then pass the dough through again

5

Repeat this process until the dough is only a few millimetres thick, and you are on setting 1 or 2 of the pasta machine

6

Take the sheet of pasta and trim a few millimetres off each side so that you have neat, clean edges. Cut the sheet of pasta into 3–4 cm-wide strips. This is your pappardelle

7

Once you have cut all the strips, collect them together and sprinkle them with a little semolina between each strip to stop them sticking together. Place the pappardelle on a covered, semolina-sprinkled tray and keep in the fridge until you’re ready to cook them

  • 100g of fine semolina
8

Wash the chard and separate the leaves from the stems. Cut the stems into a small dice

9

Bring a large pot of salted water to the boil for the pasta

10

Add the chard stems to a deep frying pan with the butter and a good pinch of salt. Cook over a low heat for 5 minutes. Add the garlic to the pan and cook for a further 5 minutes. Add the wine and reduce until the butter and wine create a glaze on the chard

11

Add the pappardelle to the water and cook for 3–4 minutes. At the same time, add the leaves of the chard to the frying pan, and sauté them whilst the pasta is cooking

12

Once the pasta is ready, add it to the chard mixture with a few tablespoons of the pasta water. Remove the pan from the heat and toss the pasta with the chard and butter

13

Adjust the seasoning with salt and pepper to taste as needed, and finish with some parsley. Plate up the pasta, topping with plenty of grated parmesan

First published in 2023

Pip Lacey may have first donned her whites at twenty-seven, but she has since worked in the kitchens of Gordon Ramsay and Clare Smyth, been mentored by Angela Hartnett and headed up Michelin-starred Italian restaurant Murano. Today, she is at the helm of her woodfire-focused restaurant Hicce at Kings Cross and Islington pub Hicce Hart.

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