Homemade Pappardelle Pasta with Tomatoes and Lemon Ricotta Recipe
1 lb all-purpose flour
7 egg yolks
1 ½ tsp Kosher salt
1 pint of assorted colored cherry tomatoes sliced in half
¼ cup Kalamata olives sliced in half
2 tbsp olive oil
1 cup chicken stock
12 to 15 fresh basil leaves
1 cup Ricotta cheese
1 lemon for zest and juice
Kosher salt and fresh cracked pepper to taste
Noodles: Place the flour on a clean surface and form a well. Pour the eggs into the center of the well and using a fork slowly begins to incorporate some of the flour into the eggs. Note: The egg yolks should be breaking up as well.
Once it is combined knead the dough with the palm of your hand to incorporate everything. If it seems overly dry add a few drops of water or if it is too wet than simply add a bit more flour.
Form it to a ball and place it in a plastic bag and let it sit at room temperature for 45 minutes.
Next, place the dough on a floured surface and split the dough into 3 balls and then slightly roll them out.
Run each rolled out ball 3 times on level 1 of the KitchenAid lasagna attachment, but do not exceed. For a thinner noodle run it on level 2.
Once the dough has been run through, flour both sides, cut it in half width wise and roll it up. Slice ¾” inch to 1 inch wide noodles, roll back out, flour, and place in a small pile. Repeat until the dough has been used.
Cook the pasta in a large pot of boiling salted water until they float for 2 minutes.
In a small bowl whisk together the ricotta, lemon juice and lemon zest and keep cool.
Pasta: In a large sauté pan with olive oil on high heat sauté the tomatoes and Kalamata olives for 2 to 4 minutes and then add the chicken stock and cook for another 2 to 3 minutes.
Next, toss in the cooked papparadelle pasta and season with salt and pepper.
To Serve: Pour the pasta in a bowl and place on the fresh basil leaves, and a dollop of the lemon ricotta. Enjoy!