Whole Wheat Pappardelle With Fava Purée Recipes

Steps:

• Place the fava beans in a pot and add 1 quart water. Bring to a boil, reduce heat, cover and simmer 30 minutes. Add salt to taste (1 rounded teaspoon or more) and continue to simmer, covered, for 30 minutes or until favas are tender.
• Set a strainer over a bowl and drain favas. Set aside 1 cup broth.
• Transfer beans to a food processor along with the mashed garlic. Run the processor until the beans are crushed, then add 4 tablespoons olive oil and run until incorporated and the mixture is smooth. Add some of the reserved cooking water to thin the purée so it has the consistency of runny hummus. (You will need to add more broth later because the purée will stiffen as it cools.) Taste, adjust salt and season with pepper.
• Transfer puréed favas to a metal bowl using a rubber spatula. Place remaining reserved broth in a small saucepan and heat. Place metal bowl over saucepan to keep fava purée warm.
• Bring a large pot of water to a vigorous boil over high heat, salt generously and add pasta. Cook, stirring occasionally, until al dente (usually 6 to 8 minutes depending on the brand).
• Use the warm broth to thin out the fava purée. Draw a small amount of pasta water from the pot and use it to warm a large serving bowl, then drain it from the bowl.
• A few seconds before draining pappardelle, add arugula to pot, then drain arugula and pasta together. Immediately toss with the fava purée, chives and additional olive oil if desired. If purée seems too thick, add more of the broth and toss again. Serve at once, topping each serving with ground almonds. Pass Parmesan at the table.

Steps:

• Dissolve the yeast in the water. Add 1/4 teaspoon of the sugar, and allow the mixture to sit until it is creamy, about 5 minutes. Beat in the egg.
• Sift together the flours, 2 tablespoons sugar, and salt into a large bowl or into the bowl of a standing mixer fitted with the paddle or a large bowl. Add the butter and work with your fingers or beat at low speed until the mixture is crumbly. Add the yeast mixture and stir or beat at low speed until the ingredients come together. Turn out onto a lightly floured surface and knead gently just until the dough is smooth, about a minute. Shape into a ball. Place in a lightly buttered bowl, cover the bowl with plastic wrap, and allow the dough to rise in a draft-free spot until it has doubled in size, about 1 hour.
• Turn the dough out onto a lightly floured surface and divide into 2 equal pieces. Gently shape each piece into a ball without kneading it, cover the dough loosely with plastic wrap and let it rest for 5 minutes.
• Roll out into very thin rounds, about 12 to 13 inches in diameter. If you have a Silpat silicone mat, roll the dough out on the mat; otherwise, use a lightly floured surface and dust regularly with flour to prevent the dough from sticking.
• Cover a pizza pan or a baking sheet with plastic wrap and place the rolled-out dough on top. Wrap the edges of the plastic wrap over the dough and place plastic wrap on top. Roll out the other round, wrap in plastic and place on top of the first round. Freeze until ready to use.

Steps:

• Preheat the oven to 350 degrees. Butter a small (8 x 4-inch or smaller) bread pan and dust lightly with flour. Line with parchment if desired. Alternatively, use buttered and floured mini-muffin molds or silicone mini muffin molds.
• Place the honey and sugar in a small saucepan, insert a thermometer and heat to 158 degrees while stirring with a rubber spatula.
• Sift together the whole wheat flour, rye flour, baking powder, spices and salt and transfer them to the bowl of your mixer.
• In a small bowl whisk together the milk and whole eggs. Turn the mixer on low and slowly add the milk and egg mixture. Stop the mixer and, using a rubber spatula or a plastic bowl scraper, scrape up any flour sticking to the bottom of the bowl. Add the warm honey mixture and mix on medium speed until incorporated. Scrape into the bread pan or spoon about 1 to 2 teaspoons into each mini-mold, filling them 3/4 full.
• Bake mini-cakes for 15 to 20 minutes, loaves for 40 to 45 minutes, until deep brown and a tester comes out clean. Remove from the heat, unmold and cool on a rack. If making a loaf, for best results, once cool wrap tightly in plastic and allow the cake to rest for a day.