Herbed Pappardelle

Herbed Pappardelle being served on a dish.
This recipe is an excerpt from our Community Table Cookbook written by Chef David Pratt.
6whole eggs
6egg yolks
2½ cupssemolina flour (or all purpose flour)
2½ cupsall purpose flour
1½ tspsalt
6 Tblwater
1 sprig tarragon
1sprig dill
1sprig chervil
1small bunch parsley
3 zucchini
3cloves garlic
4-8 tomatoes
½lemon, juice of

Beat eggs in small bowl, set aside. Sift the two flours together in bread mixer bowl. Add salt and mix in eggs slowly, pulsing dough. Add water slowly but within first 3 minutes. Then mix for 10 minutes. Cover tightly and chill in fridge for 30 minutes.

Using a pasta machine, roll the dough out very thinly into sheets. Sprinkle delicate herbs on a sheet of pasta and top with a second sheet. Adjust the pasta roller to a level higher in thickness and roll the the two sheets together through the press once (to avoid tearing). You should be able to
see the herbs in between the pasta. Cut the pasta into 1½-inch wide by
8-inch long ribbons.

Use a mandolin to cut ribbons of zucchini and to thinly slice garlic. Steam garlic and zucchini. This will cook very quickly, 1-2 minutes. Set aside.
Slice tomatoes then season with salt and pepper, set aside.

In a pot of salted boiling water cook pasta for 2 minutes. Drain the pasta and add pasta and just steamed garlic and zucchini into a bowl. Add extra virgin olive oil, sliced and seasoned fresh farm tomatoes, parsley, salt, and juice of ½ lemon. Serve. Optionally, add dollops of fresh cheese (burrata or fresh goat) to top of pasta.