Pappardelle Pasta

Based on 0 ratings

recipe_tile1

Preparation:

At Least One Day Ahead:
Place shallots and butter in 8-inch sauté pan on Wolf cooktop over medium heat. Sauté for 4 to 5 minutes until translucent. Add garlic and continue to cook 2 to 3 minutes more. Mix in mushrooms and cook 10 minutes more. Season with salt and pepper. Place in airtight container. Place in Sub-Zero refrigerator overnight or up to one week.

To Dehydrate Tomatoes:
Position oven rack to rack position 3 in Wolf electric oven.  Place tomatoes on a Wolf dehydration rack. Place prepared rack in oven.  Place door stop on door latch. Touch or turn oven to Dehydrate* at 135°F.  Dehydrate for 2 to 3 hours or until partially dehydrated but not dry out. Remove from oven and allow to cool. Toss with extra virgin olive oil, salt and pepper.

Pour 10 cups (2.4 L) water in the basin of the Wolf steamer.  Heat to 200°F, covered with steamer lid. Using a vegetable peeler, shave long ribbons from zucchini and squash, avoiding the center seeded area. In perforated pan, place fresh pasta, zucchini and squash.  Place pan in steamer.  Cover with lid and cook 5 minutes or until crisp but tender. Toss pasta with melted morel butter and top with tomatoes.

Makes 4 servings.

*Please follow directions for dehydration in the Wolf use and care book.