Mike van de Elzen: Fresh pappardelle with lemon gremolata
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Mike van de Elzen: Fresh pappardelle with lemon gremolata
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Cook time: 2-3 minutes
Prep time: 15 minutes
Serves: 6
1 batch fresh pasta
3 lemons
3 cloves garlic, crushed
1 cup parsley, chopped
2 tbsp grapeseed oil
Sea salt
Cracked pepper
Good parmesan
Zest the lemons and then juice into a bowl, add the oil, then add the crushed garlic and chopped parsley. Season well and set aside.
To make the pappardelle -
Cut the dough into 1/4 and then press down with your fingers to begin with.
Lightly dust a bench surface and using a rolling pin roll out each 1/4 of pasta. Continue to roll until you reach a thickness of a about 2-3 mm.
Dust with a touch more flour and cut into 1cm strips, toss over a touch more flour before continuing with the remaining pasta.
Once all the pasta has been rolled and cut, bring a large pot of salted water to the boil.
Drop in the pasta and allow it to come to the surface, Once the pasta is floating, continue to cook for a further 2 minutes before removing.
In a large bowl, toss through the gremolata and finely grate over a pile of parmesan cheese.
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