Cook-a-long Creamy Sausage & Mustard Papardelle with Pangritata
I only really started making pasta from scratch since January of this year, after an online pasta making session with Italian Grandma's and their Granddaughters (also part of the inspiration for the cook-a-long) and was surprised how much less fuss it was than I had imagined. It's still a bit of a faff and a bit messy to make your own pasta, but it is quite satisfying and worth the effort. The creamy sausage sauce is adapted from a Nigel Slater recipe and the pangritata I adapted from a duck pasta recipe I saw on a Jamie Oliver show, many years ago. The bite of fresh pasta with a creamy, meaty sauce and the crunch of fried herby breadcrumbs, does, I think, work really well!
For the Papardelle
90g ‘00’ Pasta flour per person
1x medium to large egg per 90g flour
Large area of clean kitchen surface to work on (which you are OK to chop things on) or large chopping board
Rolling pin/wine bottle/pasta machine
For the Sausage & Mustard sauce
2x Italian sausages per person or about 120g sausagemeat per person
1x small glass of white wine
1xTbps Dijon or Wholegrain mustard
200ml double cream
Handful chopped basil
Pinch of chilli flakes (optional)
olive oil for cooking
For the Pangritata
200g white breadcrumbs
1x clove of garlic, crushed
Pinch of some dried herbs like, oregano, basil or thyme or some fresh thyme leaves
Olive oil to cook in
Equipment is 1x large saucepan for the papardelle, large pan for the sausage & mustard sauce, frying pan for the pangritata
Serve with some freshly grated parmesan
Drink with one of Pinot Grigio, bubbly, a light red like Beaujolais or either a white or red burgundy
Put the pasta flour either in a bowl or on your work surface, making a well in the middle of the flour.
Crack the egg(s) into the middle of the well, and, using a fork, work the flour from the edges of the well into the eggs.
Once the eggs are fully incorporated, you can start using your hands to knead the dough. You will likely need to add some extra flour on your work surface (especially if transferring from a bowl).
Knead the dough until it is smooth and silky, rather than rough and floury (about 5-10 mins of kneading should do it), then shape into a ball(s) or about the size of a medium orange.
Clear some space on your work surface, and, dusting both the surface and your rolling pin with flour, start rolling out the pasta dough ball. I find that you do need to keep dusting with flour quite a bit, as the dough can still be sticky.
Roll the pasta dough out to about a 1mm thickness, then cut the dough into your papardelle noodles by running a knife, lengthways, about 1cm wide, down the dough.
Hang or drape the pasta on something, like a chopping board, the bowl you mixed the dough in, basically anything to keep the noodles separate and off the surface, where they will likely stick.
Now put your large pan of water onto boil for the pasta, and the other large pan on, with the olive oil in, on a medium heat.
Once the oil has heated up, put your sausage meat & chilli flakes into the pan. If using sausages, get a sharp knife and run it down the sausage case and empty the meat into the pan, discarding the case.
Once your sausage meat has browned, add the white wine, reduce for a minute, then add the mustard & cream. Reduce the temperature to a low heat, to keep warm.
Put your frying pan on a high heat with the oil in, then once the oil is hot, add all the pangritata ingredients. Stir regularly to get an evenly browned and crunchy mixture.
Put your pasta in the boiling water and cook for about 3 mins, until al dente or cooked to your taste. There should be some bite in it.
Once the pasta is cooked, add to the sausage sauce and coat it thoroughly, adding the fresh basil at the same time.
Plate the pasta up and sprinkle the pangritata over the top for a herby crunchy topping. Also feel free to add as much parmesan as you like on top!