Mustard adds a lovely bite to homemade pasta. If you don’t want to make your own, use shop-bought and stir mustard into your chosen sauce
300g ‘00′ flour 100g semolina flour, plus extra for dusting 3 large eggs 3-4 large egg yolks 1 1⁄2 tbsp coarse-grain mustard Shavings of Parmesan, to serve
Step 1) Place both types of flour, eggs, egg yolks and mustard into a food processor and pulse until well combined and the mixture forms a dough. Place the dough in a bowl, cover with cling film and put in the fridge to rest for 30 minutes.
Step 2) Cut the pasta dough in half and feed one of the halves through a pasta machine, ending on the thinnest setting. Dust the pasta sheet with semolina flour and roll up from a short side to form a loose tube. Cut the tube into 2-3cm wide strips, then unroll to reveal the pappardelle. Repeat this process with the remaining dough, then dust the pasta with semolina flour and use immediately or refrigerate overnight.
Step 3) To cook, add the pasta to a large saucepan of boiling, salted water and simmer for about
3 minutes, until cooked but still firm. Drain in a colander, reserving a cupful of the pasta water. Serve with a spinach-style sauce, heated through, tossing the sauce through the pasta with a few spoonfuls
of the pasta water. Offer the cheese at table.
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