Herbed Pappardelle With Parsley And Garlic Recipes

Steps:

• Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup kosher salt. Set a colander in the sink.
• Lightly dust a sheet of pasta with semolina flour, then loosely roll into thirds lengthwise, like folding a letter. Using a sharp knife, cut noodles in 3/4-inch increments. Shake off the excess semolina, and repeat with remaining pasta sheets. Form pasta into small nests (about 3 ounces per portion) on baking sheets lined with parchment paper and dusted with semolina.
• Add 4 nests of pasta to the water and stir. (Freeze the rest of the pasta for later use.)
• Set a large frying pan over medium heat and add the olive oil, garlic, and red pepper flakes. Cook, stirring, until the garlic threatens to turn golden, about 1 minute.
• Just before the garlic begins to brown, add 1 cup pasta cooking water and increase heat to medium-high. Let the sauce simmer until it reduces by about a third.
• Cook pasta until al dente, about 3 minutes, and drain, reserving another cup of pasta water.
• Add drained pasta to the pan and toss. Add parsley, and continue cooking over medium heat for 1 minute, tossing continuously with tongs. If pasta looks dry, add a little pasta water. It should be slightly wetter than you are comfortable with, because the pasta will continue to absorb sauce even after you pull it from the heat. Taste and adjust salt as needed. Remove from heat, and serve immediately with freshly grated Parmesan.