Hi I am Chef Keith Snow, welcome to my kitchen. I want to show you how to make a great pasta dish for the spring time. It is going to be Papperdelle, spring peas and wild mushroom with a little recado cheese, very simple to make.
First thing we do is to make our pasta. We have got one recipe pasta dough here. It is very easy to make, you can make it about 10 minutes and this is rested and now we need to roll it out to get our Papperdelle shape. So, what we will do is take a little bit of bench flower like this and this is quite simple and this rustic. And rustic means that the cook or the chef has a lot of leeway to make a mistake. It does not have to be perfect.
So we will take our rolling pin. We want to roll this out and obviously the pasta is fairly thin, this papperdelle is more of a thick wide noodle it is good for holding onto sauces and it is definitely wider then a fettuccini. And we will just keep turning this, making sure that we had some bench flower so it does not stick. Now, before we slice it up, I am going to take a little more flower and I will flip it over, same thing on this side, little flour and now I want to fold this guy up. So, I am going to do it, kind of like this and I’ll take just regular old chef’s knife and slice it down. And this is about as thick as you want to go for your papperdelle. It is pretty thick wide noodle. Just like that and it is very important to not let those guys stay like that because they really want to stick together so you want to put some more bench flower in there and just toss them in there, just like that.
If you were making a bunch of this you could hang this up over a pasta drying rack just like that and I will dry out slightly, then you could freeze them for later use. So, I will continue working on cutting these, then I will show you how to cook them.
Okay, now all of our pasta is cut and tossed. Now, here is our water here now. Later on in this recipe, we are going to use some peas. You can see the water a little green tint because I blanched the peas quickly in this water. Now what are we going to do is take this pasta, we are going to cook it all in here and I have got a lot of water and it is heavily salted. You will see that this pasta will cook very quickly. You do not want to cook this as long as you will cook dried pasta. You can see it is already floated up to the top. This will need about three minutes tops to cook. And what you will get is chewier, a richer tasting pasta that will really hold on to the sauce.
Okay our pasta has cooked and it is been carefully rinsed. This is what it looks like when it is done as you can tell it is very rustic and totally different from the perfectly cut and cooked pasta that you get it into the store. I think it is a lot better and because of that whole wheat, it got a nice tooth.
So, to continue on with our recipe we are going to turn to this big wide sauté pan here. We got it over a medium heat. I’m going to take some high quality extra virgin olive oil. And get that warming up in here and then we have wild mushroom and this is a combination of Shiitake and Baby Bella . So we are going to take these guys, we should have a pretty good flame here and get those into the pan. And now we will just move these around a little bit. They’ll cook pretty quickly. Give them a little bit of salt, some black pepper.
Okay, the mushroom is starting to cook down a little bit. At this point we are going to put in garlic, this is about one clove of mint garlic. And we have one chalet, minced and that’s going to give a nice onionie bite. We are going to put another touch of olive oil because the mushrooms sort of drink up a little of the oil.
Alright, the next ingredient in is going to be recado cheese and this is the full pack variety that I like. It’s the least process. We are going to take two big round dollops which is about a half a cup I would say and that is going to melt down.
Next, is going to be our spring peas. This are organic they have just been blanched, toss all those in there. And just want to move that cheese around and it
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