Cook the fresh pappardelle pasta strips
in heavily salted, rapidly boiling water
for TWO minutes. Drain pasta but
reserve one cup of pasta water.
METHOD:
Add cooked pasta to the frying pan, along
with a splash or two of cooking water.
Grate in some grano padano and shake
the pan to well mix all ingredients.
SAUCE FROM SCRATCH
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1 large butternut squash
20 large clean sage leaves
Pinch crushes chili
3 cloves peeled garlic, sliced
10 crushed chestnuts, roasted and peeled
1 white onion, finely sliced
Canola oil
Large pinch Vancouver Island sea salt
1 cup reserved pasta cooking water
Fresh made pappardelle pasta (recipe above)
Grano Padano cheese
INGREDIENTS:
Serve family style with the crispy sage
on top and a chunk of grano padano for
self-serve grating.
Cut the butternut squash in half, season with salt
and olive oil and place in the oven to roast until
soft, about sixty minutes. Once cooked, remove
seeds and skin.
METHOD:
In preparation for the pasta you just made, put a
large pot of heavily salted water on to boil.
In a large frying pan, sweat onion, garlic and chili
flakes in olive oil with a pinch of salt, until soft.
Add in the roasted butternut squash and chestnuts.
In a small sauce pan, deep fry the sage in canola
oil, drain on paper towel and season generously
with salt.
Tip: Sage can be done a few
hours ahead of time but don’t
refrigerate.
“Making your own pasta can feel daunting – perhaps even more
so than baking your own bread. In both cases, though, the
end product is usually of better quality than anything you can
get in the supermarkets. And even if it isn’t quite there at the
beginning, the pride you will feel over having made it yourself
always makes the whole thing worth it anyway.”
-Jamie Oliver
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