This dish has a very similar (nearly identical) core to yesterday’s dish, but comes across totally different.
Start by making some pasta dough (no, dried pasta will not work in this dish—fresh egg pasta is essential) with 1 heaped cup of 00 flour. Pretty simple. Just make a well in the centre of the flour and add around 4 egg yolks. Slowly incorporate the flour into the egg until you have a pasta dough. If the dough is wet then add some more flour. I always guess at the quantity needed
After covering it in cling film and resting it in the fridge for 30 mins or so, roll it out over a lightly floured surface then cut into sections for the pasta machine. Start on the widest setting then roll the dough through each setting once until you’re done on the finest setting. If you don’t have a pasta machine, roll it as thin as you can get it with a rolling pin or a bottle covered in glad wrap. Once done, gently and loosely roll the dough up and slice it around 1cm thick so you have pappardelle.
You’ll need to work smart when you’re cooking the dish.
Take one pot—slightly bigger than you think you’ll need for the pasta--and get it onto a rolling boil.
Get your ingredients together. 50g of butter, 5 torn sage leaves, a little bit of thyme, the beans from 5 broadbeans and 3 tablespoons of chorizo and porcini jus.
In a pan on a medium-high heat, add the butter, sage and thyme. Heavily salt the boiling pot of water and add the pasta. Add the broadbeans and some cracked black pepper.
Once the butter is looking slightly brown the pasta should be cooked. But check the pasta as you go. It won’t take long to cook. Once the pasta is done, add it to the pan using tongs. A bit of the pasta water will help the sauce stick to the pasta. Immediately add the chorizo and porcini jus and toss.
Put all into a bowl and grate a whole heap of parmesan of the top.
It should make 2 serves.