Pappardelle with Blended Tomato Sauce

Pappardelle with Blended Tomato Sauce




Prep Time: 40 Min
Chill Time: 30 Min +
Cook Time: 35 - 40 Min

Yields: 4 Servings

WHAT YOU NEED

• 2 Tbsp. Unsalted Butter
• 1/4 C Grana Padano, shredded + garnish
  
• Fresh Basil - Garnish

PAPPARDELLE

• 1 1/4 C AP Flour
• 1 1/4 C "00" Flour
• 4 Large Free-Range Eggs
• 1/2 Tbsp. EVOO
• 1 Tsp. Sea Salt
• Warm Water

SAUCE

• 1/4 C EVOO
• 1/2 Tbsp. Pepperoncini in Oil
• 1 Yellow Onion, chopped
• 2 stalks Celery, chopped
• 1 Large Carrot, peeled & chopped
• 4 cloves Garlic, crushed
• 1/2 Tbsp. Tomato Paste
• 1/2 C Dry White Wine
• Handful Fresh Basil
• 796ml Whole San Marzano Tomatoes
• 1/2 Tsp. + Sea Salt

DIRECTIONS

• PASTA - Sift both flours on to a clean counter top and make a well in the center. Drop in the eggs, EVOO, and salt. Begin whisking together the eggs with a fork, slowly working in some of the flour until dough has almost come together. If needed, add 1 Tbsp. of warm water if the dough seems dry. Switch to your hands and work together until combined. You'll want to knead the dough for 4ish minutes and then shape it into a ball, wrap it in plastic wrap, and refrigerate for a minimum of 30 minutes.
• SAUCE - Begin heating the EVOO, pepperoncini, and garlic, in a medium sized pot set to about medium heat. Once heated, let everything sizzle for 30 seconds before adding the onion, celery, carrot, and a good pinch of salt. Stir and cook 5 minutes before stirring in the tomato paste. Continue to cook another 2 minutes and pour in the wine. Simmer until wine has mostly reduced and then add the whole tomatoes, rinsing out the can and adding that liquid in to the pot as well. Mash up some of the whole tomatoes in the pot and bring the sauce to a boil. Once boiled, add the fresh basil & 1/2 Tsp. sea salt, reduce heat to medium low, cover, and simmer 25 minutes. Use an immersion blender to puree until smooth. Taste and adjust salt if desired. Leave covered on low.
• Bring a large pot of cold, generously salted water to a boil. Once boiled, cover until needed.​

• Back to the dough. Unwrap the dough and place it on a floured countertop. Cut the dough in to 4 equal sized pieces and start with the first one. Roll from the middle out, flipping the ball to roll each side out until you have a sheet, sprinkling with all purpose flour as needed. You should be able to see your fingers through the bottom when you lift it up. Use a pizza cutter to cut the dough in to 3/4" sized strips, trimming excess to keep them approximately the same length. Toss the noodles together with flour and bunch them up in to a nest on a baking sheet. Cover with a towel as you continue & until cook time. Continue with the other three balls until you have 4 servings of pappardelle. Discard trimmings.
• Heat 2 Tbsp. unsalted butter in a large skillet and ladle about half of the tomato sauce in to the skillet. Once everything is bubbling together, cook your pasta.
• Add the pappardelle to the boiling water and cook 4 - 5 minutes or until nice and al dente. Make sure to stir it occasionally to avoid it sticking together. Transfer directly to the hot skillet with the sauce. Toss the pasta in the sauce as it continues to simmer, adding pasta water to help coat the noodles. After a minute or two of tossing, turn off the heat and add the grana padano. Continue to toss, adding more pasta water if needed to make sure everything is nice and glossy. 
• Serve each portion with grated grana padano and fresh basil. ENJOY!

For the record, I'm just seeing this little tomato sauce stain on the rim of this bowl and it's killing my soul. Forgive me y'all lol

HAPPY VEG