Ingredients
For the pappardelle
200g/7oz '00' or plain flour
2 free-range eggs
pinch salt
1 tsp extra virgin olive oil
For the sauce
1 tbsp olive oil
½ onion, peeled, finely sliced
1 red pepper, seeds removed, sliced
salt and freshly ground black pepper
For the parsley oil
3 tbsp chopped fresh flatleaf parsley
75ml/2½fl oz olive oil
Method
1. For the pappardelle, blend the parpadelle ingredients in a food processor until they come together as a dough, adding more oil, as necessary, to bind.
2. Tip the pasta dough out onto a lightly floured surface and knead until smooth. Roll the dough out thinly and cut into strips.
3. For the sauce, heat the oil in a frying pan and fry the onion for 2-3 minutes, then add the pepper and continue to cook for a further 6-7 minutes, or until softened. Season, to taste, with salt and freshly ground black pepper.
4. For the parsley oil, blend the parsley oil ingredients in a food processor until smooth.
5. Cook the pasta in salted boiling water for 2-3 minutes, or until tender, then drain well.
6. Tip the cooked, drained pasta into the sauce and stir until well combined.
7. To serve, spoon the pasta onto a serving plate and drizzle the parsley oil around the edge of the plate.
