Flow rate
First courses
Duration
20 minutes
Difficulty
Easy
Ingredients
Ingredients for 4 people.
For the fresh pasta:
- 250 g type 1 miracle flour
- 30 g hemp seed flour
- 120 g natural mineral water
- 16 g Maldon salt
For the sour butter:
- 200 g Beppino Occelli butter
- 20 ml apple cider vinegar
- 8 cloves of Nubia red garlic
- 20 g wild fennel
- 1 Carolina Reaper chili pepper
For the finishing:
- 20 g fresh brewer's yeast
- 20 g wild fennel tops
Preparation
First, place the hand-crushed yeast in a dryer or in a fan oven at 80° until completely dehydrated.
For the dough, mix the flours with the salt and arrange in a fountain shape, add the water and knead everything for 4 minutes or until the dough begins to tear, at which point wrap in cling film and leave to rest for 30 minutes in the fridge.
Procedure
While the pasta is resting, prepare the sour butter, roughly chop the garlic without the core, add it to the butter and vinegar in a saucepan and heat over low heat for 20 minutes, stirring continuously to prevent the garlic from browning.
Filter the mixture, heat it for 3 minutes and off the heat add the whole wild fennel, the deseeded and stripped chilli pepper and the salt, leave to infuse for 10 minutes and then remove the fennel. Roll out the dough by hand or with the aid of a pasta roller to a thickness of 2 mm and cut it into 13 mm wide strips. I personally prefer to roll out with a rolling pin and cut the dough with a knife so as to obtain pappardelle that also look homemade due to the slight heterogeneity.
Bring the water to a boil, add salt and cook the pappardelle for 2 and a half minutes, in the meantime heat the butter, drain the pasta keeping the cooking water and add it to the butter, mix quickly with a little water until you get a light emulsion. Plate and decorate with the wild fennel tops and the dried yeast crumbs.
