Pappardelle Ripiene
Goat Cheese-Stuffed Broad Noodles
Preparation info
Difficulty
Easy
For
4 to 6
Persons
Appears in
Marcella's Italian Kitchen
Published 1986
The soup raviolini with ricotta, whose recipe appears, moved me to devise this new shape for homemade stuffed pasta. A very thin strip of pasta is daubed with a mixture of goat cheese, Parmesan, egg, and nutmeg, doubled over, and trimmed into 6- to 7-inch-long narrow rectangles. Each rectangle looks like a short, broad, double noodle with a slightly plump center. I call them pappardelle, the broad noodles they resemble more closely than any other pasta cut.
The sauce I prefer for them is the nippy lemon sauce from the fettuccine recipe. Another good choice would be butter and sage, made by sizzling some butter for a few moments together with 3 or 4 whole sage leaves. Even more simply and no less good, toss with
Ingredients
¼ pound 1 cup 2 - Black pepper in a grinder
⅛ teaspoon - Salt
- Homemade pasta dough made with
2 1½ cups
Method
- Put the goat cheese, Parmesan, eggs, liberal grindings of pepper, and the nutmeg in a bowl and mix to an even consistency with a fork. Taste and correct for salt.
- Make the pasta, thinning it out to the narrowest setting on the machine. Lay each strip of pasta flat and, using a rubber spatula, spread a thin coating of the cheese mixture over the entire length, but only half the width, of the strip. Do not coat the pasta to the very edge of the strip, but stop about
½ inch - Fold the uncoated side of the strip of pasta over the other half, meeting it edge to edge, but not pressing down on it.
- With a pastry cutting wheel cut the pasta into long, narrow rectangles about
6 to 7 inches 1 inch - To cook, drop into a pot of abundant boiling salted water. Drain when still firm to the bite. Toss with the lemon sauce from and serve at once.
© 1986 Marcella Hazan estate. All rights reserved.