01 June 2011
Posted in FOOD AND WINE

Egg pasta is a delicious kind of italian pasta obtained adding eggs in a dough usually prepared simply with white flour and water. With this dough it is possible to create a lot of different kinds of pasta: taglioli, lasagna, ravioli, noodles etc. Do you want to know the secret to make pappardelle on your own? You are on the right place.

The recipe given today for Best Italian Dishes's column has been presented by Villa La Massa, one of our most requested venues in Tuscany. The Chef offers an Italian menu full of traditional Tuscan dishes and Mediterranean specialities like Gnudi Ricotta and Spinach and the unmissble Florentine T-bone steak. Pappardelle with lobster are a plate full of flavor, perfect to be served during a special occasion. Let's take a look to the recipe.

Ingredients for 4 person

For homemade Pasta

1 kg all purpose flour
6 whole eggs 
3 egg yolks 
1 tablespoon olive oil

For colored dough

300 gr cooked and chopped spinach

For the sauce

2 lobster (each of about 400gr) 
1 clove garlic
2 shallots thinly chopped
100 gr cherry tomatoes cut in half, peeled and dried in the oven at 80°C for three hours
1 cup dry white wine
1 cup of fish stock
1 small bunch of basil
50 gr extra virgin olive oil
50 gr toasted pine nuts

First of all, let's prepare the dough. It's better to start working in a wide bowl, where you can merge all the ingredients for kneading the dough. Start mixing with your hands the flour with the rest of the ingredients, staying inside the bowl, until the dough becomes more consistant. Thus put the compost on a working table, continuing working on it with hands. When the pasta will take its form, springy and solid, divide dough into 3 balls. Leave one as it is, while add 300 grams of cooked spinach for the green pasta; add 1/2 teaspoon of saffron to the third ball for the yellow pasta. Roll out the 3 separate colored balls and rest dough for an hour. Roll out and cut into strips less than one inch wide and 4 inches long.

In the meanwhile, put on a sweety fire a wide pan with extra virgin olive oil. When the oil begins to get hot add garlic, shallots thinly chopped and cherry tomatoes. Let them baking for 5 minute on a vivid fire. Then add lobster and the cup of white wine. The alcohol in the wine have to evaporate all. It will takes just few minutes. Now, you can fill in the fish stock, put the fire at its minumum and let it go until the broth will be almost dried.

This is just one of wonders that you could find visiting:

Villa La Massa