Another Lemony Snicket
Here I go with the lemon again! Seriously had no idea how much I love to cook with lemon until I started this blog. I realize it’s in almost everything I make. Fresh homemade Pappardelle With Artichokes, Lemon and Pine Nuts, a creamy delicious way to enjoy lemons!
Sometimes if I’m not at home and we need a lemon I go bonkers if I have to pay for one. So, I guess my love of lemon is decidedly biased on actually not having to ever pay for one. My father-in-Law and his wife gave us a dwarf lemon tree as a housewarming gift nearly 20 years ago. We planted it in a pot when we lived in the San Fernando Valley, in Southern California. When we moved to San Diego, we brought it with us and planted it in our yard. It is unbelievable! I mean, it keeps me and my insane lemon habit in business all year long. I have to remember to be grateful every time I just walk outside and pick a fresh lemon. It’s easy to forget that everyone does not have that luxury!
Pappardelle Pasta, from Scratch, On A Week Night?
I know, I’ve said it before! I think making a simple homemade pasta is quick and easy enough for any day of the week. It doesn’t have to be a project and making pappardelle is one of the very easiest. But, I’m not judging! You can make this with any dried pasta you like. No matter, this is a very easy dinner to put together and, the fresh flavors will make everyone feel the love you put into it. So, don’t let the pasta keep you from enjoying this recipe. Do it the way you like. But the pasta!!!!
Play-Dough
I use a large bowl instead of putting the flour/salt mixture directly on a board. It keeps the flour confined and I always have a bit of trouble with the egg leaking out of the flour. This just makes it easier. Just add the flour and salt to a very large bowl. Make a well in the center. Add the eggs and a tablespoon of olive oil. With a fork, break up the eggs and give them a gently beating with the fork.
Once the egg is mixed, start to bring the flour in, slowly. Continue to add the flour until you can see that the dough has pretty much taken on as much flour as needed to form a ball. At this point, I use my hands. If the dough is too sticky, I continue to fold into the flour, until the ball if fairly solid and won’t accept any more of the flour.
Then, I take the ball of dough and set it on a lightly floured surface and kneed for about 5 minutes. The dough should be flexible and soft, but not too wet or sticky. If it’s too sticky, add a bit of flour and kneed. If the dough is cracking because it’s too dry, add a touch of water and kneed a bit more. It should feel firm and fairly dry. Cover in tightly in plastic wrap and refrigerate for 30 minutes. If it’s been in the fridge for longer, that’s fine, even overnight. Just take it out and allow it to get to room temperature before rolling.
If you’re using a pasta roller, cut the pasta dough into quarters. Flatten out one quarter and run through the pasta roller. Start on setting 1 and roll a few times, folding it over each time to maintain a even width. Then continue to run through the settings until about #6. Using flour, lightly dust the rolled pasta and fold it over on itself. Cut to about 1 inch width and set the past in “nests” on a lightly floured baking sheet.
Set aside, and add water to a large pasta pot, salt generously and heat on high until boiling.
Zest and juice one lemon. In a pan, add 3 tablespoons of pine nuts and toast on medium high heat, about one minute. Watch the nuts carefully, you wan them to brown but they will burn quickly as soon as they begin to turn light brown. Set aside. Add pasta to the water. Cook fresh pasta about 3 minutes, drain but reserve about 1 cup of the pasta water for the sauce.
In a saucepan add 1 tablespoon olive oil and the garlic on low heat. As soon as the garlic begins to sizzle, add the quartered artichoke hearts, cook about 1 minute. Add the pasta and the juice of one lemon and the zest. Add a about 1/4 cup of the pasta water and toss to coat. Top with freshly grated Parmesan cheese and serve.
Ingredients
For the Pasta
- 2 2/3 cup all-purpose flour plus more for kneeding and shaping
- 3 eggs
- 1 tablespoon olive oil
- 1 teaspoon salt, plus more for boiling
For the Sauce
- 2-3 large cloves garlic, minced
- 1 lemon, juiced and zested
- 3 tablespoons olive oil
- 6-8 ounces artichoke hearts, canned or jarred, cut into quarters
- 1/4 to 1/2 cup reserved pasta water
- salt and pepper to taste
- 1/2 cup freshly grated Parmesan Cheese
- 1/4 cup pine nuts, toasted
- 1/4 cup fresh flat leaf parsley, chopped
Instructions
For the Pasta
- In a large, wide bowl, add 2 2/3 cup flour and salt, toss to mix well. Make a well in the center and add the eggs and 1 tablespoon olive oil. With a fork, slowly start to mix the eggs and oil until well mixed. Slowly begin to add the flour, mixing to incorporate until you can no longer add flour and you can form a ball with your hands. Remove the ball of dough to a lightly floured surface and kneed for about 5 minutes. Cover the dough with plastic wrap and let rest 30 minutes.
- Cut the dough into quarters. Working with 1 quarter, keep the rest covered with plastic so that it will not dry out. Form the quarter of dough into an even, flat rectangle and process through the pasta roller. Start at level 1, then up to 6. Lightly flour the rolled dough and fold it evenly about 4 times. Cut to 1 inch width. Set the cut dough on a lightly floured cooking sheet. Continue with the rest of the dough.
- Boil Water in a large pasta pot, seasoned with 1 tablespoon kosher or sea salt. Make the Sauce
For the Sauce
- In a large pan, add 3 tablespoons olive oil and heat on medium. In about 1 minute, add the minced garlic. Cook about 1 minute, then add the artichokes, cook another minute. Add the lemon juice and zest, toss. Add about 1/4 cup of the pasta water and allow to cook about 1-2 minutes to thicken the sauce. Add the cooked pasta and toss to coat. Top with fresh chopped parsley, freshly grated Parmesan cheese and toasted pine nuts.
