Papardelle tricolore with courgettes, olive oil, lemon, deep fried capers and parmesan crisps Recipe

Thick pasta ribbons with an infused olive oil sauce and crunchy capers

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • 00 pasta flour : 200 g
  • Whole egg(s) : 2 whole
  • Egg yolk(s) : 1 whole
  • Sundried tomato puree : 30 g
  • For the rest of the recipe
  • Parmesan : 50 g
  • Courgette(s) : 1 whole
  • Lemon(s) : 1 whole
  • Capers : 30 g
  • Dill : 0.25 bunch
  • Garlic clove(s) : 0.5 whole
  • Olive oil : 75 ml
  • Frying oil : 500 ml
  • Maldon salt : 10 g



    Tip the flour into a bowl or onto the table. Make a well in the centre. Whisk the eggs and pour into the well, add the tomato puree and mix in a circular motion with a fork. Keep mixing to gradually draw in the flour from the sides of the well until the eggs have taken in all the flour and the mixture forms a 'ball'. (you may need to add a little extra flour).

    Continue to work the flour and egg together with one hand until you have a soft but not sticky dough. Knead the dough until smooth, only using a little flour on the work surface if absolutely necessary.

    Wrap in clingfilm and leave to rest at room temperature for at least 15 minutes.

    Once the pasta is rested, dust the work surface with flour and roll the pasta ball into a rectangular shape using a rolling pin. Roll it to a thickness of about 3mm.

    Set the pasta rolling machine to zero and roll the pasta through the machine twice. Fold the pasta in half, adjust the machine to setting number 1 and roll the pasta through twice again. Repeat this process at every setting until you reach the required thickness of the pasta. Cut the pasta into inch thick ribbons and dry on a pasta tree for 30 min.


    Line a baking sheet with a silicone mat. Using a fine grater grate the Parmesan into little piles, making sure you leave at least 5 cm between piles. Gently flatten and smooth out. Place into an oven set to 200 degrees Celsius. Bake for 7 to 10 minutes until golden brown. Let the cheese cool on the mat before removing with a palette knife.

    Heat a small saucepan, half filled with frying oil. Heat to 180 degrees C. When hot, fry the capers until crispy,remove with a slotted spoon and drain on kitchen paper.

    Using a peeler, cut the courgette into ribbons.
    Peel and grate the garlic. Zest the lemon. Finely chop the dill.

    Gently heat the olive oil, add the garlic, lemon zest and a pinch or two of salt.

    Meanwhile cook the dry pasta in plenty of salted , boiling water. This should take no more than 3 to 4 minutes. When cooked, transfer it to the warm olive oil, add the courgettes and toss through thoroughly.

    To serve: place the papardelle and courgettes into a suitable bowl, spoon over some of the olive oil, sprinkle the capers and top with Parmesan crisps.

Chef's tip

«You could colour the pasta purple by using beetroot juice, black using squid ink, or green, using spinach.»

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