Poppy Seed, Sage, And Prosciutto Pasta (Papardelle Ai Semi Di Papavero)

Yield: 4 servings

Ingredients:

Pappardelle

• 2 cups (470 ml) all-purpose flour
• 2 tablespoons (30 ml) poppy seeds, toasted
• ¼ teaspoon (1.25 ml) salt
• 4 eggs

Toppings

• ¼ cup (60 ml) butter
• 16 sage leaves
• 3 ½ ounces (100 g) sliced prosciutto, cut in half
• 2 tablespoons (30 ml) poppy seeds, toasted
• Ground black pepper
• Lemon zest, for garnish
• Grated parmesan, for garnish

Special Equipment

• Pasta roller or rolling pin
• Pasta/pizza cutter wheel

Method:

For the pappardelle, mix together the flour, poppy seeds, and salt in a large bowl.

Transfer the flour mixture to a working surface, making a large pile, then make a deep well in it.

Crack the eggs into the well and gently beat with a fork. Begin to pull flour into the egg mixture from the edges of the well as you beat, until it becomes too difficult to keep working with the fork.

Use hands to combine the rest of the dough, then knead until it is a soft, smooth ball.

Set aside to rest under a kitchen towel for 30 minutes.

Transfer dough to a lightly floured work surface. If you have a pasta roller, roll out pasta using the 3rd thinnest setting. If you don’t have a pasta roller, use a rolling pin to roll out until you have one smooth sheet of pasta about 1/8-inch (~3 mm) thick.

Using a pasta/pizza cutter wheel, cut the pasta into long thick strips about 1-inch (2.5 cm) wide.

Reserve pasta on lightly floured baking sheet until needed.

For the toppings, heat the butter in a frying pan over medium heat until the foam subsides.

Add sage leaves and fry until crispy. Remove to a lined plate and reserve, also reserving the butter in the pan.

Add the prosciutto and cook until crispy, 3-4 minutes. Remove to a lined plate and reserve. Keep the pan with the flavoured butter.

To finish, bring a large pot of salted water to a boil. Heat the flavoured butter over medium heat.

Cook the pappardelle in the boiling water for 1-2 minutes, until al dente.

Lift the cooked pappardelle noodles from the water, drain slightly, and transfer to the pan with the flavoured butter. Toss to coat.

Crumble sage leaves and crispy prosciutto into the pan, reserving some for garnish. Toss to combine.

Add a small ladle of pasta water to the pan, toss and cook for 1 minute, until a sauce forms and clings to the pasta. Season with pepper.

Transfer to serving dishes and top with reserved crispy sage and prosciutto.

Garnish with lemon zest and parmesan and serve immediately.

Buon appetito!