Homemade Pappardelle With Crab Broad Beans Recipes

Steps:

• Blitz the pasta ingredients in a food processor until they clump together - if too wet, add some more flour. Roll into a ball, wrap in cling film and chill for 30 mins.
• Once rested, cut the pasta in half. Flatten one half, then roll with a rolling pin until it can fit into the widest setting of a pasta machine. Feed the dough through the machine, then fold it in three and pass it through this setting again. Pass it through once more, then give it a quarter turn so it fits through and roll through the widest setting again. Continue to run through the pasta machine, gradually reducing the settings to thinnest. Once you've run it through the thinnest setting, put the dough on a floured surface and repeat with the other half.
• Once both halves are rolled out, lay them flat on the surface. Square off the ends and any ragged edges, cut both in half and dust with semolina. Loosely fold each of the four lengths over itself into three, then, using a sharp knife, cut into 2cm strips and dust well with semolina. Put on a semolina-dusted tray and leave to dry out for 30 mins-1 hr (or longer) until it feels leathery.
• Cook the broad beans in boiling water for 2 mins, then drain and cool. Use your nails to pierce the skin, then squeeze the bright green bean into a bowl.
• When the pasta has dried out, make the sauce. Heat the olive oil and fennel seeds in a non-stick saucepan for a min, then add the shallots, parsley stalks, garlic and chilli. Meanwhile, boil a pan of well salted water. Cook the shallot mix for about 5-8 mins, stirring, until softened and aromatic, then add the tomatoes and parsley leaves and cook for a few more mins until the tomatoes are breaking down - add a splash of water if it starts to dry out. Stir in the brown crabmeat and some lemon juice. Reduce the heat while you cook the pasta.
• Cook the pasta in the boiling water for 2-3 mins until al dente. Drain, reserving the pasta water, then add the pasta to the saucepan and turn the heat up to medium high. Add 1 tbsp of the pasta water and shake the pan to emulsify the sauce, using tongs to coat the pasta. Add the white crabmeat, the broad beans and some more lemon juice and stir to coat. Season and add more lemon juice to taste. Divide between plates, top with the chives and tarragon and sprinkle with cayenne pepper, if you like.

Steps:

• Heat the olive oil in a heavy-bottomed frying pan. Add the fennel seeds, chilli, shallots, parsley stalks, lemon zest and seasoning, and fry for about 5 mins, or until softened and aromatic. Add the tomato purée, cook for a couple of mins, then deglaze with the vermouth. Add half the crabmeat, stir to create a thick sauce, then remove from the heat while you cook the pasta.
• Bring a large pan of salted water to the boil and cook the pasta until al dente. With 3 mins remaining, add the asparagus, then use a slotted spoon to transfer the pasta and asparagus to the crab pan. Put the crab pan back on the heat, add a couple of spoonfuls of pasta water to loosen and toss together, coating the pasta in the sauce. Add the rest of the crabmeat, crème fraîche and lemon juice, and warm through. Divide between plates and garnish with parsley, chives and hazelnuts.

Steps:

• Add the flour and salt to the center of a large wooden board. Use your hands and make a well in the center of the mound. Whisk together the eggs and olive oil in a bowl and pour into the well. Use a fork to whisk the eggs into the flour, incorporating slowly into the rim of the flour until it is completely incorporated.
• Once incorporated, knead the pasta for about 8 minutes, adding just a bit more flour if the board is sticky. If the dough feels too dry, add a drop of water as you go. The dough should feel elastic, smooth and a bit sticky. Shape the pasta dough into a ball and wrap in plastic wrap. Let rest for at least 30 minutes to 1 hour at room temperature to let the gluten relax so rolling will be easier.
• Set your pasta machine to the widest setting. Divide the dough into 4 pieces. Roll each piece out from the widest setting to the thinnest. Hand cut the pasta into pappardelle.
• Gather the strands together in your hands and shake loosely so they don't stick together. Toss with some semolina flour. Divide into portions on a sheet tray.
• Bring a pot of salted water to boil. Boil the pasta until al dente and drain, about 3 minutes.

Steps:

• Bring a large pan of salted water to the boil. While the water boils, heat a frying pan and sizzle the pancetta for 8 mins until crisp, then throw the broad beans into the pan with the pancetta fat. In a small bowl, beat the egg yolks with the cream and mustard, then season with lots of black pepper.
• Cook the pasta following pack instructions. Drain the pasta, saving some of the water, and toss through the pancetta in the frying pan. Tip in the egg and cream mix, and stir to coat, adding a splash of the reserved water, if needed. Toss half of the grated Parmesan through, so the sauce clings to the pasta, then scatter with the remaining Parmesan.

Steps:

• Blitz the pasta ingredients in a food processor until they clump together - if too wet, add some more flour. Roll into a ball, wrap in cling film and chill for 30 mins.
• Once rested, cut the pasta in half. Flatten one half, then roll with a rolling pin until it can fit into the widest setting of a pasta machine. Feed the dough through the machine, then fold it in three and pass it through this setting again. Pass it through once more, then give it a quarter turn so it fits through and roll through the widest setting again. Continue to run through the pasta machine, gradually reducing the settings to thinnest. Once you've run it through the thinnest setting, put the dough on a floured surface and repeat with the other half.
• Once both halves are rolled out, lay them flat on the surface. Square off the ends and any ragged edges, cut both in half and dust with semolina. Loosely fold each of the four lengths over itself into three, then, using a sharp knife, cut into 2cm strips and dust well with semolina. Put on a semolina-dusted tray and leave to dry out for 30 mins-1 hr (or longer) until it feels leathery.
• Cook the broad beans in boiling water for 2 mins, then drain and cool. Use your nails to pierce the skin, then squeeze the bright green bean into a bowl.
• When the pasta has dried out, make the sauce. Heat the olive oil and fennel seeds in a non-stick saucepan for a min, then add the shallots, parsley stalks, garlic and chilli. Meanwhile, boil a pan of well salted water. Cook the shallot mix for about 5-8 mins, stirring, until softened and aromatic, then add the tomatoes and parsley leaves and cook for a few more mins until the tomatoes are breaking down - add a splash of water if it starts to dry out. Stir in the brown crabmeat and some lemon juice. Reduce the heat while you cook the pasta.
• Cook the pasta in the boiling water for 2-3 mins until al dente. Drain, reserving the pasta water, then add the pasta to the saucepan and turn the heat up to medium high. Add 1 tbsp of the pasta water and shake the pan to emulsify the sauce, using tongs to coat the pasta. Add the white crabmeat, the broad beans and some more lemon juice and stir to coat. Season and add more lemon juice to taste. Divide between plates, top with the chives and tarragon and sprinkle with cayenne pepper, if you like.