Out East's Mint Pappardelle

Mint Pappardelle with Fresh Favas and Parmigiano (yields 4 portions)
Curtesy of Chef Tim Meyers

I love fresh pasta. I also love anything that promote beach vibes... which is why when FourSquare asked me to chat with Chef Tim Meyer's of NYC's newest hot spot, Out East, I put on my Hampton chic outfit and headed east. 

For the pasta dough:

12 egg yolks
1 ½ cups ‘00’ flour
½ cup fine semolina flour
1 cup Fresh parsley leaves
1 cup fresh mint leaves

For the dish:

1 cup fava eans, blanched and peeled
3 tablespoons crème fraiche
1 tablespoon garlic oil
1 tablespoon butter
½ cup fresh mint leaves
1 cup parmigiano reggiano, shaved with a vegetable peeler
Kosher salt and black pepper to taste

In boiling, unsalted water, blanch the parsley and mint together for 20 seconds.  Immediately remove the herbs with a slotted spoon and stop heir cooking by placing them into a bowl of ice water.

Wring the excess water out of the herbs once they are cooled.  Using a stick blender, puree the herbs into the yolks until the mixture is a smooth pastel green with only a few specs of herb left.

In a bowl, mix the flours together, then use a rubber spatula to stir in all of the yolk-herb mixture until a dough begins to form.

When the yolks and flour are incorporated, move the dough to a clean and clear table top and begin to knead the dough by folding it over and flattening it with the heel of your hand repeatedly.  Do this for about 5 minutes.

Wrap the dough in plastic wrap and place it in a refrigerator for 1 hour.  This will make it much easier to roll out!

Now, take the dough out and flatten it with a rolling pin.  Open your pasta machine to the widest setting and roll the dough through.  Fold the dough in half, and run it through the widest setting again.  Now continue rolling, each time reducing the width of your pasta machine by 1.  Roll until the dough is at the lowest setting on your machine (if your machine goes from 1-10, with 10 being the thickest-roll your dough to setting number 1, but not less than that).

Cut into one inch wide noodles and coat with coarse semolina flour.

Boil the noodles in salted water for three minutes.

While the noodles cook, heat a frying pan with the garlic oil (olive oil works too!)

Add the favas, butter, and crème fraiche to the pan.  Then add the noodles and the rest of the fresh mint.  Cook for about one minute, until the sauce becomes thick and coats the noodles.

Portion the noodles into 4 bowls and top with shaved parmigiana and black pepper.

Out East Mint Pappardelle