Southend-stylee pappardelle
Back in the day, I gave Gwyneth a lesson on pasta making for her birthday, so I thought I'd test her skills and take it to a whole new level – we didn't quite manage the whole stretch of Southend Pier, but had a right laugh attempting a strip of pasta the entire length of mine and Jimmy's pop-up restaurant – fun times! I've given you instructions on how to make your own pasta dough here – it's really easy to do and flavour-wise you can't beat it – but if you want to, feel free to use dried pasta, it will still serve you well. If you're making fresh, having a decent pasta machine will really help you out.
Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sausage | 100g cooked | 301 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 400 g higher-welfare sausages
- olive oil
- 1 bulb of fennel, trimmed and finely chopped
- ½ teaspoon fennel seeds
- 1 small dried red chilli
- 2 sprigs of fresh rosemary, leaves picked
- 250 ml white wine
- 1 x 700 ml jar of passata
- Parmesan cheese, for grating
- sea salt
- freshly ground pepper
- extra virgin olive oil
- 4 large free-range eggs
- 400 g ‘00’ Tipo flour, plus extra for dusting
- sea salt