Hazelnut Ragout Pappardelle 2Warm, toasty, soft, and rich—this pasta dish is perfect for a chilly evening. Or any evening, really. It’s quick and easy enough to prepare on a weeknight, and special enough to serve at a dinner party.
TIP: As with all pasta dishes, and especially creamy ones, adjust the consistency of the sauce by drizzling a little of the pasta water into the sauce if needed. This would pair exceptionally well with our Un-Oaked Chardonnay or our Breweries IPA.
Serves 4
2 Cups 00 Flour
4 large eggs
Olive oil, extra virgin
3.0 oz Hazelnuts, skinned
Marjoram leaves
Kosher Salt
1/2 pint Heavy Cream
7.0 oz Fresh Pasta
1.5 oz Parmesan
4 EggsPasta:  Start with 2 cups of Double Zero “00” flour.  Add 4 whole eggs and a pinch of kosher salt and mix on medium speed in a stand mixer for 5 minutes.   Remove from mixer and knead until you’ve formed a smooth ball of dough.  Cover tightly in plastic wrap and let stand for 60 minutes.  After resting, dough can be divided until smaller portions and pressed to form pasta.
Roast hazelnuts in a 300 °F oven until golden, about 40 minutes.  Using a knife or food processor, chop hazelnuts into coarse crumbs and powder.
For Sauce:  Add Olive oil to pan, and warm over medium heat.  Add hazelnuts and salt, then approximately 1/3 pint of cream, more can be added to taste.  Switch to heat to low and cover while pasta cooks.
Boil pasta:  Drop pasta in boiling water, and cook to desired done-ness.  I prefer al-dente.  Dried pasta would have a light white color in the interior. Fresh pasta should be stretchy, which takes 1-3 minutes to cook depending upon thickness.
Plating:   Toss pasta in sauce, and garnish.  Add pasta in sauce, and toss gently.  Add marjoram leaves, and plate immediately.  Top with a poached egg and freshly grated Parmesan cheese.  Drizzle lightly with olive oil.