Poppy Seed Pappardelle

Dough for Papardelle
300g 00 flour
150-200ml water
15ml Extra virgin olive oil
50g semolina

Poppy sauce
150g butter
30g sugar
80g poppy seeds
60g parmesan
Squeeze of lemon

To the flour in a bowl add semolina, then make a well in the centre and add olive oil, salt and enough water to just bring it together. It should still be dry and crumbly. Turn out on to the bench and knead for 5 to 10 minutes to make a firm dough, only adding more water if it’s still crumbly. Rest.

Roll into sheets on pasta machine, rest 20 minutes on slippery surface (bakewell or floured bench to help the dough spring back).

Cut into 30 cm by 2 cm strips.
Cook 2 minutes in HEAVILY salted water, drain & toss into sauce (below)

Poppy sauce
Fizz up butter in a pan, add sugar & poppy seeds, then toss into hot pasta and finish with parmesan, a squeeze of lemon and a little salt.

chef: simon bryant
inspired by Silvana Palmira
Serves 6 small ones


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