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Herbed Sheet Pasta & Plant Butter Sauce with pistachio, sweet potato, basil

  • Servings6
  • For the pasta dough:
    • 8 large egg yolks*
    • 2 large whole eggs*
    • 2 cups all-purpose flour, plus more for dusting and rolling
    • 1 bundle parsley leaves only – reserve some for garnish
    • 1 bundle tarragon leaves only – reserve some for garnish
  • Sweet potato puree:
  • Fried Pistachio Garnish:
    • ½ cup olive oil
    • ½ cup shelled raw pistachios
    • Salt to taste
  • Plant Butter Sauce:
  • 1. For the pasta dough:

On a clean surface, create a well with the flour. Add eggs to the center and using a fork slowing whisk in eggs and egg yolks into the flour. Once the flour is completely incorporated and a dough has formed knead the dough into a large ball, and continue kneading with your hands until the dough has the consistency of play-doh, tacky but not sticky. Lightly dust the dough ball in flour and wrap in plastic wrap. Allow the dough to rest at room temp in a dry place for 30 min, maximum 1 hour. 

To roll out the pasta dough, use a pasta attachment or roller of your choice. Divide dough ball into 4 pieces and roll one piece at time. Start on the widest setting and run the dough through the machine. Using the folding method run the dough through the machine another 10-15 times until the pasta sheets are lighter in color and firmer in texture. You will need to lightly dust the sheets with flour accordingly. From there drop the setting on the pasta roller and run the pasta sheet through the machine once. Repeat this process, dropping the setting on the pasta roller after each run until the pasta sheets are the thickness of a penny.

At this point, lay the herbs on one half of each sheet, leaving space in between each herb leaf. Very lightly mist water over the non-herbed side and fold sheet over. Widen the pasta roller to the widest setting and run sheets through the machine once on each successive setting until paper thin, dusting with flour as needed. Cut the sheets into 5x7 rectangle, and store on a lined tray dusted with semolina flour and freeze until ready to use. 

Tip: if the pasta dough does not want to soak up all the flour, do not force it. Alternatively, in a humid kitchen the dough may require more flour. 

  • 2. Sweet potato puree

Bake sweet potatoes in an oven at 400F until tender, about one hour depending on the size. Scoop out sweet potato flesh while still hot and place in a blender with remaining ingredients. Blend until completely smooth and velvety, using the water to loosen if needed. Keep warm or refrigerate until ready to use, warming when needed.

  • 3. Fried Pistachio Garnish
In a small sauté pan, heat olive oil to about 320 degrees. Add pistachios to the pan, and fry until golden. using a slotted spoon, remove and drain on paper towel. Season immediately with salt. Once cool, roughly chop and set aside for garnishing. 
  • 4. Plant Butter Sauce*

Makes enough sauce for one pasta sheet – scale as needed pending how many sheets you will be serving.
*this sauce is built a la minute in the pan just before plating and serving. See instructions in “Bringing it together” section.

  • 5. Bringing it together

Bring a large pot of salted boiling water up to a rolling boil. Drop in 1-2 sheets of the pasta and cook until tender, approx. 3-3.5 minutes. Remove pasta sheet from water and transfer to a sauté pan over medium heat. 

Build the Plant Butter Sauce by adding pasta water and lemon juice to the pan. Add cubes of butter, swirling the pan to emulsify. Add salt to taste and honey. 

In a wide shallow bowl, spoon a few tablespoons of sweet potato puree on the bottom. Ribbon the sheet of pasta on top of the puree. Spoon over sauce until coated, and garnish with a sprinkle of fried pistachios, torn fresh basil, a few cracks of black pepper and flake salt.