Log in

No account? Create an account

Last | Next

Papardelle Alfredo


1-1/2 cups flour
1/2 cup water
1 TBSP olive oil
pinch salt

1 cup heavy cream
generous 1/2 cup fresh grated Parmesan
2 TBSP butter
1 clove garlic, minced
1 tbsp parsley
salt & pepper


1. Put the flour and salt into a medium mixing bowl. Make a well in the center.
2. Add the water and oil to the well, mix slowly using a wooden spoon or rubber scraper, adding only a small amount of flour at a time.
3. Once water is mixed in, continue to knead dough by hand on a lightly floured surface until elastic. If dough is too dry, add more water 1 tsp at a time. Dough should not be crumbly or sticky.
4. Place dough back into mixing bowl, cover with plastic film, and let rest in a warm place for an hour.
5. Divide rested dough into 4 parts. Roll out each part on a lightly floured surface until it's a very thin rectangle. Cut each rectangle into 1" wide by 8" long sections. Set aside.
6. Bring salted water to a boil in a large pot.
7. While water is heating, melt butter in a small sauce pan. Add the cream and seasonings (not cheese yet) to the pan. Bring to a low simmer while stirring often.
8. When water is at a rolling boil, add pasta. Cook for 5-7 minutes.
9. While pasta is cooking, add Parmesan to the cream sauce, stir until melted. Turn off heat.
10. Drain pasta and return to pot.
11. Add sauce to pasta and stir until coated.

You can add spinach, broccoli, shredded cooked chicken, sauteed shrimp, or cooked ground meat to sauce if desired. I added cubed leftover lamb loin to ours tonight.