Name: Pappardelle with Sausage and Pistachio Cream Sauce
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 to 6 servings
Ingredients: 2 cups all-purpose flour, plus more as needed; Kosher salt; 2 large eggs, plus 2 egg yolks; Kosher salt; 2 tablespoons extra-virgin olive oil; 8 ounces sweet Italian sausage, casings removed; 4 scallions, chopped (white and green parts separated); 1 cup unsalted toasted pistachios, finely chopped; Pinch of red pepper flakes; 1/2 cup dry white wine; 3/4 cup heavy cream; 1/2 cup finely chopped fresh parsley; 1/4 cup grated pecorino Romano cheese, plus more for topping; 1/4 cup grated Parmesan cheese, plus more for topping

Directions

Special equipment:

a pasta maker

Make the pasta: Pulse the flour and a large pinch of salt together in a food processor. Whisk the whole eggs, egg yolks and 3 tablespoons cold water in a liquid measuring cup. With the food processor running, add the egg mixture and process until a dough forms, adding 1 more tablespoon water if the dough is crumbly or 1 more tablespoon flour if it’s too wet. Process until the dough is smooth and springy, 30 to 40 seconds. Transfer to a floured surface and knead a few times. Wrap in plastic wrap and set aside to rest, 30 minutes.
Cut the dough into 4 equal pieces. Cover 3 pieces with a kitchen towel and set aside. Flatten the remaining piece of dough and dust with flour. Run it through the widest setting of a pasta maker. Fold the dough into thirds like a letter and feed it through the same setting, then continue running the dough through the machine, moving to a thinner setting each time, dusting with more flour as needed, until you have a long, thin, almost see-through sheet. Cut the sheet of dough crosswise into 3 pieces with a knife. Roll up each piece into a loose log and cut into 1/2-inch-wide pappardelle. Dust with flour and form into nests on a floured baking sheet. Repeat with the remaining pieces of dough.
Make the sauce: Bring a large pot of salted water to a boil. Heat a large skillet over medium heat. Add the olive oil and the sausage and cook, crumbling the meat into small pieces with a wooden spoon, until lightly browned, 2 to 3 minutes. Add the scallion whites, 1/2 cup chopped pistachios and the red pepper flakes. Cook, stirring, until the scallions begin to soften, about 1 minute. Add the wine, bring to a boil and cook until almost syrupy, 1 to 2 minutes. Add 1/2 cup boiling water and the heavy cream, bring to a simmer and cook until slightly thickened, 3 to 4 minutes.
Meanwhile, add the pappardelle to the boiling water and cook until al dente, 3 to 5 minutes. Reserve 1/2 cup cooking water, then drain. Add the pasta to the sauce along with the parsley, scallion greens and remaining 1/2 cup chopped pistachios. Toss to coat, adding some of the reserved pasta water as needed. Remove from the heat, sprinkle with the pecorino and Parmesan and toss. Top with more cheese.

Photograph by David Malosh

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