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Pesto pappardelle
“This is a fun thing I like to do with my two boys on a Saturday. We make pasta in the morning, and then we all eat it together at night. Not only do they learn how to make this dish, pasta and all, but they see how simple it is too. Plus, it always gets a little messy—which they love—and we have a really good time. The best part? They truly love this dish so they’re always asking to make it." Chuck Hughes
YIELDS
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Ingredients
Pasta
- 2 cups all-purpose flou
- 1 teaspoon fine sea salt
- 4 eggs
- 3 tablespoons olive oil
Pesto
- 5 cups fresh basil leaves
- 1 cup celery leaves
- 3 cloves garlic
- 1 cup grated Grana Padano, plus more to serve
- 2 cups olive oil
- 1/2 teaspoon sea salt
- Black pepper, to taste
- Lemon zest, to taste
- Grated Grana Padano, to serve
Directions
Pasta
- In a medium bowl, combine the flour and salt.
- Transfer to a clean work surface and make a well in the center of the flour. Add the eggs, egg yolk, and oil to the center and mix with a fork until it begins to come together. Knead for five minutes. Wrap in plastic wrap and let rest for 30 minutes, or up to overnight, in the fridge. Let the dough come to room temperature for 20 minutes before rolling.
- Place the dough on a lightly floured work surface. Using a pasta maker, roll the pasta dough until it is almost paper thin. You might need to do this in batches. Roll up the pasta sheets and trim them so they are even. Cut into one-inch-wide noodles.
- Bring a large pot of salted water to a boil. Cook the pasta until tender, about three to four minutes. Drain, reserving half a cup of pasta water.
Pesto
- Place basil leaves, celery leaves, garlic cloves, Grana Padano, olive oil, sea salt, black pepper, and lemon zest in a food processor and blend until very smooth.
- Place the pesto in a large saucepan over medium heat. Add the pasta and toss to coat, adding the reserved pasta water one tablespoon at a time to thin the sauce.
- Serve with freshly grated Grana Padano. Enjoy!
TIP: You can use dried pasta for this recipe.
Excerpted from Little Critics: What Canadian Chefs Cook for Kids (and Kids Will Actually Eat) by Joanna Fox. Foreword by Frederic Morin. Copyright © 2022 Joanna Fox. Photography by Dominique Lafond. Photos on pages, 30, 31, 88, 89, 91, 124, 125, 212, 213, 220, 221, 237, 248, 253, 254, 255, and 256 by Maya Visnyei; and on pages 60, 61, 84, and 253 by Viranlly Liemena. Book Design by Talia Abramson. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
