Herbed Pappardelle With Parsley and Garlic
Let the fresh flavor of these herbed noodles — a twist on this basic pasta dough recipe — stand out by tossing them with just a few kitchen staples. Inspired by the classic Roman pasta, aglio, olio, e peperoncino, this simple dish will become a go-to, especially once you develop familiarity and confidence with rolling and cutting pasta. Soon enough, you'll find yourself making it on a weeknight, without a recipe. This recipe also makes more pasta than you need, so freeze the rest for a hearty meal in the days and weeks to come. (And check out Cooking's How to Make Pasta guide for more tips and video.)
- Serves: 4 persons
- Fine sea salt or kosher salt
- Basic fresh pasta dough, herbed variation, cut into sheets (see recipe)
- Semolina flour, for dusting
- 6tablespoons extra-virgin olive oil
- 3cloves garlic, minced
- ½teaspoon red pepper flakes
- ¼cup very finely chopped parsley
- Freshly grated Parmesan, for serving
Step 1Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup kosher salt. Set a colander in the sink.
Step 2Lightly dust a sheet of pasta with semolina flour, then loosely roll into thirds lengthwise, like folding a letter. Using a sharp knife, cut noodles in 3/4-inch increments. Shake off the excess semolina, and repeat with remaining pasta sheets. Form pasta into small nests (about 3 ounces per portion) on baking sheets lined with parchment paper and dusted with semolina.
Step 3Add 4 nests of pasta to the water and stir. (Freeze the rest of the pasta for later use.)
Step 4Set a large frying pan over medium heat and add the olive oil, garlic, and red pepper flakes. Cook, stirring, until the garlic threatens to turn golden, about 1 minute.
Step 5Just before the garlic begins to brown, add 1 cup pasta cooking water and increase heat to medium-high. Let the sauce simmer until it reduces by about a third.
Step 6Cook pasta until al dente, about 3 minutes, and drain, reserving another cup of pasta water.
Step 7Add drained pasta to the pan and toss. Add parsley, and continue cooking over medium heat for 1 minute, tossing continuously with tongs. If pasta looks dry, add a little pasta water. It should be slightly wetter than you are comfortable with, because the pasta will continue to absorb sauce even after you pull it from the heat. Taste and adjust salt as needed. Remove from heat, and serve immediately with freshly grated Parmesan.