How to Make Homemade Long Pappardelle with Scallops, Spinach & Cream - A Step-By-Step Recipe by Koji Cooks

HAND-CUT PAPPARDELLE WITH SCALLOPS< SPINACH< CREAM AND PINE NUTS

Pappardelle ranks among my favorite pasta shapes, exuding elegance and beauty on a plate. I frequently prepare pappardelle, cutting this one into long, wide ribbons. Hand-cut homemade pasta is unparalleled, offering a satin-like, silky texture that machine-made fresh pasta cannot match. It's challenging and messy to make, but once mastered, it becomes a wonderful skill! The trickiest part is achieving the right texture; it shouldn't be sticky or crumbly. If it's slightly dry, add a few drops of water or olive oil, or a whole egg if it's very crumbly and dry. If it's too wet, gradually add flour. Perfect pasta should have the consistency of Play-Doh.

PAPPARDELLE - Recipe (serves 4)

2 cups of unbleached all-purpose flour

2 extra large eggs

A pinch of kosher salt

METHOD - refer to photos for steps.

Combine the flour, eggs, and salt in a stand mixer, mix and knead on medium speed for 5 minutes or until the dough forms, (this can be done in abowl by hand), then shape it into a ball, place it in a plastic bag, and refrigerate for at least 1 hour. Slice the dough ball into 4-6 roughly equal portions, flatten them, and generously flour both sides, then roll out to 1/4" thickness with a rolling pin. Pass each piece through a pasta machine with the sheeter attachment, reducing the thickness by one notch with each pass, until reaching the thinnest setting. Generously flour the finished sheets and cut them in half. Stack 2 sheets on top of each other and cut each into 4 equal ribbons, dust with more flour, and place the ribbons in a container with a lid. Refrigerate until ready to cook, or freeze for later use.

SCALLOPS AND SAUCE - Recipe (serves 4) - refer to photos for steps

12 large sea scallops, dried and place on a paper towel lined plate.

sea salt and cracked black pepper

1 tablespoon extra virgin olive oil for searing the scallops.

SAUCE

2 tablespoons unsalted butter

1 tablespoon minced garlic

3 cups of fresh spinach leaves, washed and dried

1 cup of heavy cream

A generous pinch of sea salt.

10 turns of cracked black pepper.

*pasta cooking water to thin as needed.

Garnishes - 1/4 cup fresh grated parmesan and 2 tablespoons *toasted pine nuts.

*toast pine nuts in a dry skillet over medium-low heat, stirring until lightly browned.

METHOD

Melt the butter over medium heat in a deep-sided sauté pan, then stir in the garlic and sauté for 30 seconds. Add the spinach and sauté until it wilts, about 3 minutes. Stir in the cream, bring to a gentle simmer, and let it reduce slightly for a few minutes. Add salt and pepper, then turn off the heat. While working on the scallops and pappardelle simultaneously, heat a large pot of salted water over high heat, and have a steel pan or griddle preheated to sear the scallops. Place the pappardelle in the boiling water, cook for 4 minutes, then drain. Put the cooked pappardelle in the sauce over medium-low heat to heat through. If it seems too thick, stir in a few tablespoons of the reserved pasta cooking water. Meanwhile, sear the scallops in olive oil for 2 minutes per side, or longer if you prefer them well done. Serve the hot pasta and top each portion with 3 scallops, a sprinkle of parmesan, and a scattering of toasted pine nuts.