CHEF
AT
HOME
LOCATION:
THE LONDON CHEF (EXCLUSIVELY FOR atHOME VICTORIA)
PHOTOGRAPHER:
REBECCA WELLMAN
FRESH
PAPPARDELLE PASTA
WITH
BUTTERNUT SQUASH, SAGE,
CHESTNUT & CHILI SAUCE
BY: DAN HAYES | THE LONDON CHEF
riginating from Italy’s central region of
Tuscany, pappardelle pasta is a wide, flat
Italian pasta that resembles delectable
ribbons. The name pappardelle comes
from the Italian word pappare, which
means “gobble up”. For this issue of
atHOME Victoria, the recipe was created
and prepared in the traditional Italian way,
using fresh made pappardelle pasta and a hearty
sauce made from delicious seasonal ingredients.
O
Let’s get cooking… shall we?
28
FRESH PASTA
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1 ½ cups all-purpose flour
¼ cup semolina flour
2 eggs
1 teaspoon salt
1 teaspoon olive oil
INGREDIENTS:
Place flour in a pile in the
centre of a large cutting board
or counter top. Make a well in
the middle and crack the eggs
into the well, adding the olive
oil and salt. Mix together with
a fork, slowing incorporating
the flour from all sides.
METHOD: