LIST OF INGREDIENTS
3 1/2 CUPS of whole wheat flour
7 OZ. of squash
3/4 CUP of ricotta cheese
4 large eggs
2 artichokes
2 sprigs wild fennel
1 lemon, halved
1 garlic clove, peeled and crushed
red chili pepper
extra-virgin olive oil
salt
METHOD
Pile the flour in a mound on a flat work surface. Make a well in the center and add the eggs into the well. Use a fork to gradually draw in the flour from the inside of the well. Continue until all the flour is incorporated and knead until it forms a smooth ball. Set aside in a bowl covered in plastic wrap for at least 1 hour.
Meanwhile, squeeze juice from the lemon into a large bowl of cold water.
Trim the artichokes and slice into ⅛” thick slices. Place slices into the lemon water as you work, keeping them completely submerged.
Cut the squash into 1/4" cubes.
Heat 2 Tbsp. oil in a skillet over medium heat. Sauté the artichokes and squash with 1/2 red chili pepper, and garlic. Let cook for 3-5 minutes and remove the garlic.
Remove the dough from the plastic wrap and divide into quarters. Keep remaining dough covered while working each section. Roll out into ⅛” thick sheets. Cut into ¾” wide strips with a fluted pasta cutter wheel to form the pappardelle.
Bring water to a boil in a 6 qt. pot. Season with salt. Add the pappardelle.
In the meantime, add the ricotta to a large saucepan over low heat and dilute with 1/4 cup pasta cooking water. When the pappardelle is cooked to al dente with a slotted spoon drain to the saucepan and stir to mix. Top with artichokes and squash.
Divide pasta among bowls and garnish with wild fennel.
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