Fresh pappardelle with lemon gremolata 

Cook time: 2-3 minutes 

Prep time: 15 minutes 

Serves: 6

1 batch fresh pasta

3 lemons  

3 cloves garlic, crushed  

1 cup parsley, chopped  

2 tbsp grapeseed oil  

Sea salt  

Cracked pepper

Good parmesan

Zest the lemons and then juice into a bowl, add the oil, then add the crushed garlic and chopped parsley. Season well and set aside.  

To make the pappardelle - 

Cut the dough into 1/4 and then press down with your fingers to begin with.  

Lightly dust a bench surface and using a rolling pin roll out each 1/4 of pasta. Continue to roll until you reach a thickness of a about 2-3 mm.  

Dust with a touch more flour and cut into 1cm strips, toss over a touch more flour before continuing with the remaining pasta.  

Once all the pasta has been rolled and cut, bring a large pot of salted water to the boil. 

Drop in the pasta and allow it to come to the surface, Once the pasta is floating, continue to cook for a further 2 minutes before removing.  

In a large bowl, toss through the gremolata and finely grate over a pile of parmesan cheese. 

LISTEN ABOVE

<h2>Fresh pappardelle with lemon gremolata&nbsp;</h2>
Cook time: 2-3 minutes&nbsp;
Prep time: 15 minutes&nbsp;
Serves: 6
1 batch fresh pasta
3 lemons &nbsp;
3 cloves garlic, crushed &nbsp;
1 cup parsley, chopped &nbsp;
2 tbsp grapeseed oil &nbsp;
Sea salt &nbsp;
Cracked pepper
Good parmesan
Zest the lemons and then juice into a bowl, add the oil, then add the crushed garlic and chopped parsley. Season well and set aside. &nbsp;
To make the pappardelle -&nbsp;
Cut the dough into 1/4 and then press down with your fingers to begin with. &nbsp;
Lightly dust a bench surface and using a rolling pin roll out each 1/4 of pasta. Continue to roll until you reach a thickness of a about 2-3 mm. &nbsp;
Dust with a touch more flour and cut into 1cm strips, toss over a touch more flour before continuing with the remaining pasta. &nbsp;
Once all the pasta has been rolled and cut, bring a large pot of salted water to the boil.&nbsp;
Drop in the pasta and allow it to come to the surface, Once the pasta is floating, continue to cook for a further 2 minutes before removing. &nbsp;
In a large bowl, toss through the gremolata and finely grate over a pile of parmesan cheese.&nbsp;
LISTEN ABOVE

News, opinion, analysis, lifestyle and entertainment – we’ve got your Sunday morning listening covered with The Sunday Session with Francesca Rudkin on Newstalk ZB.

The Sunday Session with Francesca Rudkin

Mike van de Elzen: Fresh pappardelle with lemon gremolata

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/77bcc452-297a-46e7-b9f9-b4b6000f632c/transcript