Pappardelle with Corn

What is pappardelle?

It's a type of pasta that comes in long thin strips like little rulers and last week, I was a woman on a mission trying to find me some. 

I drug my four year old literally all over town looking for it...we even went to the specialty international store.  Surely, somewhere in town carries it, but after 2 hours of searching, I took mercy on my child and bagged the search.

I'm sure I could have used another type of pasta, but I had my heart set on it.  After a call to mama, I decided to bring out the rolling pin and attempt to make papardelle myself. 

Despite the 6 months of boot camp classes I've been taking, my poor little shoulders just couldn't muster the strength and endurance to get the pasta dough as thin as it needed to be.  Though it turned out alright and was certainly edible, I think I'll either wait until I get a pasta maker attachment for my Kitchen Aid for Christmas or simply substitute a different kind of pasta next time. 

The flavor, however, was unreal.  This one's going in the permanent repertoire!  I will be making this again and again, with or without my precious papardelle. 



Pappardelle with Corn

Food Network Magazine-9_2011

Kosher Salt

2 ears corn, shucked

5 tablespoons unsalted butter

3 cups grape tomatoes

2 cloves garlic, minced

Freshly ground pepper

1/2 cup white wine

12 ounces pappardelle pasta

1/2 cup low-sodium chicken broth

1 small bunch scallions, thinly sliced

1/2 cup freshly grated parmesan, plus more for topping

Torn basil, for topping

Bring a large pot of salted water to a boil.  Add the corn and cook until slightly tender, about 3 minutes.  Remove with tongs, reserving the boiling water.  Let the corn cool slightly, then cut off the kernels.

Melt 2 tablespoons butter in a large skillet over medium heat.  Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes.  Add the garlic and cook 1 more minute.  Add the wine and cook until reduced by half, about 5 minutes.

Meanwhile, cook the pappardelle in the corn water as the label directs.  Reserve 1 cup of the cooking water, then drain the pasta.  Add the chicken broth and corn kernels to the skillet and bring to a simmer.

Add the pasta to the skillet; add the scallions, parmesan, the remaining 3 tablespoons butter and 1/2 teaspoon salt.  Toss to combine, adding the reserved cooking water as needed.  Season with salt and pepper.  Top with more parmesan and basil.

Serves 4