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This fresh pappardelle pasta is speckled with fresh herbs and served with spring asparagus, peas, arugula and lemon zest. A beautiful, bright bite.
There is something so soothing about kneading fresh pasta dough, right? Knowing you can create something so simple, beautiful and delicious is quite satisfying.
For this recipe, we used a higher yolk ratio to give the dough a brilliantly yellow color and then kneaded in fresh herbs. You can use your favorite herbs or whatever you have on hand.
Speaking of yolks and eggs, we used Eggland’s Best eggs for this recipe. Have you noticed how much brighter EB Egg yolks are? That’s due to the marigold in their all-vegetarian hen feed.These eggs are what give the fresh dough a rich flavor, great color and perfect texture. Eggs are exactly what dry pasta is missing and egg yolks contribute the perfect amount of fat, flavor and color to spruce things up. More egg yolks will make the pasta dough a bit more slippery and harder to knead, but it’s worth it, trust us.
To finish the dish, we like to serve the fresh pasta with a simple butter sauce tossed with blanched vegetables. Feel free to switch up the vegetables based on what is in season near you or even consider adding sliced spring mushrooms to the mix.
Top off the pasta dish simply, thanks to lemon zest, fresh herbs and grated cheese. See? Sometimes the most satisfying meals take time, but they are so worth it.
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