Pappardelle alla Puttanesca

Method

chefjasonmckinney.com/recipes/pappardelle-alla-puttanesca

1. 1

   Step 1. Fill a large pot with water, cover, and place on the stove on low heat. Lay the flour on your counter and make a well in the center. Add the egg yolks, whole egg, and 1 teaspoon olive oil into the center of the well. Use a fork to whisk the eggs and oil together until combined.

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   Step 2. Using your index finger like a dough hook, mix the eggs and oil into the flour until shaggy. Knead the dough until smooth, about 5–8 minutes. Cover with plastic wrap and set aside to rest.Timer: 5 min

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   Step 3. Julienne the onion. Halve the cherry tomatoes. Mince the capers. Make a paste out of the anchovies and garlic. Slice the olives. Chop the parsley. Chop half of the truffle carpaccio. In a large pan over medium-low heat, stir together the onion, olive oil, and a small Pinch of truffle salt or flaky sea salt until the onions have softened. Add in the capers, Aleppo pepper, and garlic/anchovy paste. Continue stirring for one minute, then add in the cherry tomatoes and 1 cup of water. Turn the heat to low and cook for 10 minutes.Timer: 1 min

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   Step 4. Uncover the dough and use a rolling pin to roll until thin enough to read a piece of paper through it, then cut into pappardelle noodles. Add the olives and chopped truffle carpaccio to the pan with the cherry tomatoes and continue to gently simmer.

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   Step 5. Lightly season the pasta water with kosher salt, add the pasta, and cook for 2 minutes. Stir in the cooked pappardelle and continue to simmer for about 1 minute. Turn off the heat and grate in half of the Parmesan. Add the chopped parsley and fold to combine.Timer: 2 min

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   Step 6. Plate the pasta and garnish with remaining grated Parmesan, chopped parsley, and truffle carpaccio. Enjoy!