Green Herb Pappardelle with Yellow Tomato Passata and Soppressata

For Pasta

Green Herb Pappardelle with Yellow Tomato Passata and Soppressata
Recipe type: Entree
  • 1 ounce of each: arugula, cilantro and Italian flat-leaf parsley (You may substitute basil for cilantro.)
  • 1¼ teaspoons extra virgin olive oil
  • 1½ teaspoons salt, reserved
  • 1 cup flour, reserved
  • 1 teaspoon water
  • 1 whole egg
  • 2 egg yolks
  1. Blend ingredients in a blender or food processor until the whole mix is in liquid form.
  2. Be sure to wipe the sides down so no large pieces poke through the pasta.
  3. In a large bowl, make a well with the flour and pour the herb liquid in the center.
  4. Scrape out the blender.
  5. Add the salt and mix with your hand until the pasta comes together.
  6. Keep kneading for 8 to 10 minutes, even though you may think it is too wet or dry. At that point, determine if more flour or a touch of water is kneaded. The dough ball should be very hard like clay.
  7. Place in plastic wrap to rest for at least 30 minutes.
  8. After 30 minutes of rest, cut the ball into three oblong shapes.
  9. Take the first and cover the rest.
  10. Place the flat oblong pasta into the pasta roller and roll out into an approximately 24-inch by a 3- to 4-inch strip and place on a floured work surface.
  11. Using a pizza or pasta roller-cutter, trim the uneven edges along the edges of the pasta strips, then cut the piece into 1-inch wide strips lengthwise. You should have three or four 24-inch long strips. Cut all the strips in half to double that number. You should yield six or eight 12-inch long by 1-inch wide pappardelle.
  12. Gently flour the strips and lay them on a tray to dry for at least 20 minutes before cooking.
  13. For an “al dente” pasta, dry the strips for 1 to 2 hours (or until firm, but still pliable).


For the Sauce and Pasta Finale

Green Herb Pappardelle with Yellow Tomato Passata and Soppressata
Recipe type: Entree
  • 2 medium yellow tomatoes
  • 1 large garlic clove
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white wine
  • 8 cherry tomatoes
  • 6 slices of good soppressata rolled and cut into thin ribbons
  • Salt, to taste
  1. Start heating a 3-quart pot of salted water on high. The water should taste like seawater.
  2. Cut two medium yellow tomatoes into quarters.
  3. Run your fingers along the guts to get rid of as many seeds as possible.
  4. Dice the flesh. You should have approximately 6 ounces. Reserve.
  5. Mince 1 large garlic clove, yield 1 tablespoon.
  6. Heat a medium sauté pan on medium-high heat.
  7. Add the oil until heated, then add the garlic.
  8. Sauté for 30 seconds, but not to browned, and add the chopped tomatoes.
  9. Turn heat to high and cook for 2 minutes, stirring intermittently. Add the white wine and cherry tomatoes and continue to reduce. Do not smash or cut the cherry tomatoes — they are just getting cooked and will be added whole.
  10. Reduce the tomato sauce for another 2 minutes until the flesh is disintegrating and the sauce thickens.
  11. Take the cherry tomatoes out of the pan.
  12. Pour the reduced tomato sauce in a blender or food processor and blend on high until a bright yellow, wet sauce appears. There should be no skin or seeds appearing — if so you may need to strain.
  13. Pour the blended yellow sauce back in the pan and turn heat to medium again.
  14. Season with salt, to taste, and reduce until the sauce coats the back of a spoon. If too astringent, add a small bit of sugar. Add the cherry tomatoes and turn sauce to low.
  15. Finishing the Pasta Dish:
  16. When the water is boiling, add the pappardelle and cook for 2 minutes or until the ribbons are cooked and al dente. You may have to use a large “spider” or slotted spoon instead of tongs, which may rip the pasta. (The best way is to pour the pappardelle into a colander.)
  17. Heat the sauce and spoon onto a large plate.
  18. Either twirl the pappardelle in a “tunnel-like” tube with a pasta fork and place atop the sauce or lay the slices side by side like paving stones on a long plate to highlight the green and yellow. You can also twirl each pappardelle into a twisting fashion on the plate. Piling pappardelle can cause it to get too mushy and hard to eat.
  19. Sprinkle the pasta and sauce with the thin ribbons of soppressata and place the yellow cherry tomatoes around the plate. Garnish with basil or flat-leaf parsley.