Pappardelle with Bell Peppers and Burrata
Dive into a vibrant bowl of pappardelle tossed with sweet, sautéed bell peppers and lavishly topped with luscious burrata. This dish marries the delightful chew of fresh pasta with the creamy richness of cheese, creating a symphony of flavors that's hard to resist. Get ready to impress your taste buds and elevate your dinner game!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- three bell peppers
- garlic cloves
- one red onion
🥛Dairy & Eggs(2)
- 160 grams of egg yolk (5.65 oz)
- fresh goat cheese
🫙Pantry Staples(2)
- 235 grams of double zero flour (1.88 cup)
- olive oil
🧂Spices & Seasonings(3)
- black pepper
- salt
- a sprig of thyme
📦Other(1)
- burrata
Nutrition (per serving)
Calories
576
Protein
23g
Carbs
55g
Fat
30g
👨🍳 Instructions
- 1
Mix 235 grams of double zero flour with 160 grams of egg yolk and salt, knead for about ten minutes.
- 2
Let the dough rest in the fridge for one hour.
- 3
Chop three bell peppers and one red onion, add garlic cloves, thyme, and olive oil, then roast in the oven at 180 degrees Celsius for 30 minutes.
- 4
Roll out the pasta dough as thin as possible using a manual pasta machine, fold and cut the pasta.
- 5
Once the bell peppers are roasted, blend them finely and mix in a spoonful of fresh goat cheese and black pepper.
- 6
Boil water and cook the pasta for a few seconds, then drain.
- 7
Toss the pasta in the sauce, serve hot with burrata, a drizzle of olive oil, salt, and pepper.
💡 Pro Tips
- ✓Hydrate your egg yolk-based dough to exactly 68% hydration (160g yolks ÷ 235g flour) by kneading for 10 minutes to fully develop gluten without overworking; this ratio produces silky, elastic sheets that roll thin without tearing because yolks add fat (which tenderizes) while their lecithin aids gluten extensibility.ingredient68% hydration ratio
- ✓Rest your pappardelle dough for exactly 1 hour at 4°C (refrigerator temperature) so gluten networks relax completely and starches absorb residual moisture; this prevents the dough from shrinking back when rolling and reduces tearing by up to 60%.timing1 hour at 4°C
- ✓Roast peppers and onions at 180°C for 30 minutes to achieve 85-90% caramelization; the Maillard reaction concentrates sugars and develops umami complexity that simple sautéing cannot achieve, while the low temperature prevents bitter char compounds from forming at higher heat.technique180°C for 30 minutes; 85-90% caramelization
- ✓Cook fresh egg pappardelle for only 2-3 minutes in salted water (1-2% salinity) rather than longer; fresh pasta's high moisture content means starch gelatinization completes rapidly, and overcooking causes the delicate sheets to lose their tender bite and absorb excess water, becoming gluey.timing2-3 minutes; 1-2% water salinity
- ✓Fold goat cheese into the roasted pepper purée off-heat while the sauce is 65-70°C (still steaming but not boiling) so the cheese emulsifies via its lactic acid without breaking; temperatures above 75°C cause casein proteins to seize and create a grainy, separated texture.technique65-70°C (sauce temperature)
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Pappardelle with Bell Peppers and Burrata
Dive into a vibrant bowl of pappardelle tossed with sweet, sautéed bell peppers and lavishly topped with luscious burrata. This dish marries the delightful chew of fresh pasta with the creamy richness of cheese, creating a symphony of flavors that's hard to resist. Get ready to impress your taste buds and elevate your dinner game!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- three bell peppers
- garlic cloves
- one red onion
🥛Dairy & Eggs(2)
- 160 grams of egg yolk (5.65 oz)
- fresh goat cheese
🫙Pantry Staples(2)
- 235 grams of double zero flour (1.88 cup)
- olive oil
🧂Spices & Seasonings(3)
- black pepper
- salt
- a sprig of thyme
📦Other(1)
- burrata
Nutrition (per serving)
Calories
576
Protein
23g
Carbs
55g
Fat
30g
👨🍳 Instructions
- 1
Mix 235 grams of double zero flour with 160 grams of egg yolk and salt, knead for about ten minutes.
- 2
Let the dough rest in the fridge for one hour.
- 3
Chop three bell peppers and one red onion, add garlic cloves, thyme, and olive oil, then roast in the oven at 180 degrees Celsius for 30 minutes.
- 4
Roll out the pasta dough as thin as possible using a manual pasta machine, fold and cut the pasta.
- 5
Once the bell peppers are roasted, blend them finely and mix in a spoonful of fresh goat cheese and black pepper.
- 6
Boil water and cook the pasta for a few seconds, then drain.
- 7
Toss the pasta in the sauce, serve hot with burrata, a drizzle of olive oil, salt, and pepper.
💡 Pro Tips
- ✓Hydrate your egg yolk-based dough to exactly 68% hydration (160g yolks ÷ 235g flour) by kneading for 10 minutes to fully develop gluten without overworking; this ratio produces silky, elastic sheets that roll thin without tearing because yolks add fat (which tenderizes) while their lecithin aids gluten extensibility.ingredient68% hydration ratio
- ✓Rest your pappardelle dough for exactly 1 hour at 4°C (refrigerator temperature) so gluten networks relax completely and starches absorb residual moisture; this prevents the dough from shrinking back when rolling and reduces tearing by up to 60%.timing1 hour at 4°C
- ✓Roast peppers and onions at 180°C for 30 minutes to achieve 85-90% caramelization; the Maillard reaction concentrates sugars and develops umami complexity that simple sautéing cannot achieve, while the low temperature prevents bitter char compounds from forming at higher heat.technique180°C for 30 minutes; 85-90% caramelization
- ✓Cook fresh egg pappardelle for only 2-3 minutes in salted water (1-2% salinity) rather than longer; fresh pasta's high moisture content means starch gelatinization completes rapidly, and overcooking causes the delicate sheets to lose their tender bite and absorb excess water, becoming gluey.timing2-3 minutes; 1-2% water salinity
- ✓Fold goat cheese into the roasted pepper purée off-heat while the sauce is 65-70°C (still steaming but not boiling) so the cheese emulsifies via its lactic acid without breaking; temperatures above 75°C cause casein proteins to seize and create a grainy, separated texture.technique65-70°C (sauce temperature)