Spring Pappardelle

So I have been seriously slacking with my blog posts…the long weekend was in sight, and I couldn’t manage to sit still and write anything down. I’ll try to do some catching up this week, don’t worry :). Well, last week after our cooking class, we took home some homemade pasta. I was pretty skeptical that it would actually cook up to taste like normal pasta, since I made it and was no longer in the presence of Alessandra, but it ended up tasting great! Who knew all you needed was flour and eggs to make pasta dough!? I chose to make pappardelle noodles, see below, and Max made, well, some miscellaneous-shape noodles that we threw in my to-go box. They all tasted the same once we threw them in a pot of boiling water. I thought for sure they would stick together in one big clump, but the noods held their own! We chose to mix up a light, summery pasta with our leftover noodles. It was perfect after the heavier cannelloni from the night before. Pick some season-appropriate veggies for your own specialty pasta!

Max & Nat’s Veggie Pappardelle


  • Pappardelle (or any other noodles)
  • 1 yellow squash, chopped
  • Asparagus, chopped
  • 1 orange bell pepper, chopped
  • Shallots, minced
  • Green onion, diced
  • Spring garlic, diced
  • Mushrooms, chopped
  • Fresh Parmesan
  • Olive oil
  1. The best part about using homemade pasta is that it only takes about two minutes to cook! Bring water to boiling, drop the noodles in, wait until they float (2-3 minutes), and voila! Dinner is served. If using store-bought noodles, follow package directions.
  2. Saute shallots and green onion in olive oil; add other desired veggies and cook until tender. Season with salt and pepper. Serve over pasta and sprinkle with fresh parmesan.

Proud pappardelle maker!

Fresh veggies

Itsa pappardelle!


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