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Blue Cheese Cream Sauce

Homemade Chive Pappardelle Two Ways (Blue Cheese Cream Sauce and Parsley Browned Butter)

Blue Cheese Cream Sauce

Parsley Browned Butter Sauce

Parsley Browned Butter Sauce

Whenever I make pappardelle, I think of that episode from Psych, when Shawn gets Gus into trouble with one of his co-workers by eating her food.

Gus: “Is this Bianca’s papperdelle, Shawn?”

Shawn (makes “I don’t know”sound) “I found it in the office fridge.”

Gus: “Oh my gosh! She’s going to go insane. She hand rolls her own pasta every weekend, Shawn! It takes all day! She grinds her own spices, Shawn!”

There are two things to take-a-way from that exchange. The first is that Shawn eats other people’s lunch. Bad Shawn!

The second is that pappardelle is a lot of work.

Now I don’t mean to knock Steve Franks who penned the episode, but to quote Gus’s oft-used expression, “C’mon, son!”

Pappardelle is incredibly simple to make. I don’t know what Bianca does to make it take all day. Or maybe it’s her cover for an interoffice affair. Hmmm.

The only time consuming thing about making pappardelle, is that you need to let it dry before freezing what you don’t cook right away. And depending on air flow, that can be from 30 minutes to an hour. Space can be an issue for us, because our kitchen is so small. (C’mon Kettler Woodworks! Make us a folding pasta rack!) However, when in doubt, a hanging vegetable basket works in a pinch.

Homemade Pasta hanging

Homemade Chive Pappardelle

Yield: Approximately 1 lb pasta

Ingredients:
2 ½ cups unbleached flour, divided
½ teaspoon kosher salt
1 ½ tablespoons fresh chives
3 large eggs

Instructions:
In a food processor fitted with a metal blade, pulse 2 cups of the flour and salt together 4 times to combine. Add the eggs and pulse until the dough becomes a ball, about 7-8 times.

Cover the dough in plastic wrap and let rest for 30 minutes.

Chive Dough

Divide the dough into 4 parts, and sprinkle the work surface with a tablespoon of the remaining flour.

Cutting dough

Roll the dough out as thinly as possible, (approximately 1/8thinch thick.)

Rolling Dough

Loosely roll the dough up “jellyroll style” and slice into 1-inch pieces. (Actually, this part is up to you. Some people like it larger than that. Eyeball the size you like.)

Hang to dry for up to 1 hour. When the pasta is dry, cook immediately until al dente, about 7-8 minutes, or freeze for up to 6 months.

Pappardelle with Blue Cheese Cream Sauce and Sun Gold Tomatoes

Ingredients:
2 teaspoons unsalted butter
1 small red onion, sliced
¾ cup heavy cream
¼ cup blue cheese + 1 tablespoon for garnish
1 cup Sun Gold or other cherry tomatoes, halved
Parsley (for garnish)
Chives (for garnish)

Instructions:
When pappardelle is nearly done cooking, start the sauce.

In a small saucepan, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the cream and heat until hot, but not boiling. Add the blue cheese and stir constantly until melted.

Drain pappardelle and toss with cream sauce. Add tomatoes, parsley and chives if desired, along with reserved blue cheese.

Serve immediately.

Papperdelle with Lemon Parsley Browned Butter

Ingredients:
Papperdelle
¼ cup unsalted butter (4 tablespoons)
1 small onion, sliced
¼ cup flat-leaf parsley, roughly chopped
2 teaspoons lemon juice
Chives (for garnish)

Instructions:
When papperdelle is nearly done cooking, start the sauce.

Melt the butter in a small saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. When the onion is softened, increase the heat to medium-high and stir frequently until the butter foams, but the onion is browned and not burned. Turn the heat off and add parsley and lemon.

Toss with drained pappardelle and garnish with chives, if desired.

Serve immediately.

(Photos by Launie Kettler)

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