Homemade Pappardelle with Peas and Parmesan

Fresh Pasta

3c Semolina Flour
4 Jumbo Eggs
1 1/2 tsp. Olive Oil
1 tbsp water
1 pinch Sea Salt

Mound the flour on a clean surface and make a well in the center.

Mix the wet ingredients and salt in a cup and pour the mixture into the well.

Slowly stir the wet mixture with a fork to incorporate the flour. Don't force the dough to take all the flour... stop when the mix is no longer sticky to the touch.

At this point, I put the dough into my electric mixer with the dough hook to knead it for about 3 minutes. You can also knead by hand for 10 minutes.

Wrap the dough in plastic and let rest for 20 minutes.

Cut the rested dough into 2 and put one half on a floured surface. Keep the other half wrapped.

Roll out the dough until as thin as possible - nearly translucent.

Cut the rolled pasta into 1" strips. A pizza cutter is perfect for this.

I put a dish towel over the back of a chair and lay the pasta strips over the towel so they don't stick together.

Boil with salt and a touch of oil, but for only about 1 minute.


Sauce

1 tbsp Butter
1 Shallot, diced
2 c Frozen or Fresh Peas
1 c Milk
1 c Parmesan Cheese, freshly grated
1/4c fresh Mint, torn into small pieces.

Melt a tbsp of butter in a sauce pan over medium heat.

Add shallot and saute until translucent.

Add peas and one ladle of pasta water, and cover.

Saute for 5 minutes. Add salt and pepper to taste.

Add milk and bring to a boil, stirring frequently.

Add cooked pasta and toss. The pasta should soak up some of the liquid.

Once sauce and pasta are incorporated, add cheese and toss again.

Serve with an extra topping of cheese and mint.

What I drank:
2009 Saracco Moscato d'Asti