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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Garlic & Rosemary Pappardelli Recipe

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This recipe for Garlic & Rosemary Pappardelli is from Authentic Bed & Breakfasts of Lancaster County Pennsylvania, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ¾ c. flour
2 eggs
Pinch of salt
1 T. fresh rosemary
1 tsp. chopped garlic fine
Directions:
Directions:
Make a mound of flour on a work surface. Make a well in the center and break the eggs into and also add the garlic and rosemary. Beat the eggs lightly with a fork, and then gradually work the flour into the eggs until a loose ball of dough forms. Knead the dough on a lightly floured surface until soft, smooth and elastic, about 5 minutes. Either rolling out with a rolling pin or using a pasta machine, bring the dough to about a 1/16 of an inch thick. Cut wide bands out of the dough and set aside and lightly flour. Bring a stock to a boil and drop in the noodles. Bring back to a boil and let cook for just 2 minutes. Serve hot with your favorite sauce.

 

 

 

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