Poppy Seed, Sage, And Prosciutto Pasta Recipe
This Poppy Seed, Sage, and Prosciutto Pasta recipe combines nutty, aromatic poppy seeds with crispy sage and savory prosciutto for a flavorful, Italian-inspired dish. Featured on Bonacini’s Italy, this recipe uses homemade pappardelle for an authentic touch, making it a standout choice for dinner parties or a gourmet weeknight meal. The interplay of textures—from tender pasta to crispy toppings—elevates this dish into a visually and gastronomically delightful experience.
The Inspiration
Inspired by the rustic yet refined flavors of Northern Italy, Chef Michael Bonacini transforms simple ingredients into an elegant pasta dish. Poppy seeds provide a subtle nuttiness that complements the rich, aromatic butter and crispy sage, while prosciutto adds a salty, savory layer. The homemade pappardelle underscores the importance of fresh pasta in Italian cuisine, offering a broad, tender canvas for the flavorful toppings. This dish exemplifies Bonacini’s style: combining tradition, quality ingredients, and approachable techniques to create Italian recipes that are both impressive and comforting.
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!
Serving Suggestions
Poppy Seed, Sage, and Prosciutto Pasta is perfect as a main course for a sophisticated dinner or a festive gathering. Serve with a crisp white wine such as Soave or Pinot Grigio to balance the richness of the butter and prosciutto. A simple green salad dressed with lemon and olive oil complements the nutty poppy seeds, while a light sprinkle of extra Parmesan elevates presentation. This dish is also suitable for an elegant brunch or Italian-themed dinner party, showcasing both flavor and visual appeal with minimal effort.
Final Thoughts
This Papardelle ai Semi di Papavero recipe demonstrates Chef Michael Bonacini’s talent for turning simple ingredients into a gourmet experience. Homemade poppy seed pasta, paired with crispy sage and prosciutto, provides a luxurious blend of flavors and textures. The combination of tender noodles, aromatic butter, and savory toppings makes this dish both comforting and sophisticated. Perfect for special occasions or elevating a weeknight meal, it highlights the elegance and versatility of Italian cooking.