Whole Wheat Pappardelle With Garlic, Oregano And Cherry Tomatoes – a delicious recipe with whole wheat flour, eggs, garlic, red chili pepper, extra-virgin olive oil, fresh oregano. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Make a well in the flour and add the eggs.
2
Mix well and form into a dough.
3
Leave to rest for 1 hour.
4
Cut into 4 pieces and sprinkle with flour before passing through a pasta machine.
5
Add a little flour between each turn through the machine.
6
Cut each sheet of pasta with a knife or pizza cutter into the desired shape.
7
Leave the pasta to dry out a little on floured greaseproof paper.
8
Cook the pasta in boiling salted water for 4 minutes or until 'al dente.'
9
Gently fry the garlic and chili pepper in 3 tablespoons olive oil, taking care not to burn.
10
Drain the cooked pasta and add to the garlic and chilli, stirring well.
11
Divide the pasta into portions and finish with a drizzle of olive oil and sprinkling of oregano.
254
kcal
Calories
6
g
Fat
39
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 2/3 cups whole wheat flour Kamut, 2 large eggs, 4 cloves garlic peeled and sliced, 1 red chili pepper de-seeded and sliced, and more.
Yes, Whole Wheat Pappardelle With Garlic, Oregano And Cherry Tomatoes falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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