Homemade Pappardelle with Winter Squash and Loire Valley Wine
Fresh homemade pappardelle pasta serves as the perfect foundation for this elegant winter dish featuring roasted kabocha and delicata squash alongside burst cherry tomatoes. The sauce combines white wine, aromatic herbs, and wilted kale for a sophisticated flavor profile that pairs beautifully with the nutty sweetness of the roasted vegetables. This restaurant-quality meal transforms simple seasonal ingredients into an impressive date night dinner that showcases both rustic Italian techniques and refined presentation.
Ingredients
- 3 ½ cups all-purpose unbleached flour, sifted, plus extra for preparing
- ½ teaspoon salt
- 4 large eggs, beaten
- 2 tablespoons water
- ½ Kabocha squash, cubed and seeds removedbutternut squash1:1seasonaladds dairy
Easier to find year-round
- 1 Delicata squash, cut into rings and seeds removed
- 1 pounds cherry tomatoes
- 1 bunch dino kale
- 2 shallots
- 5 cloves garlic
- dry or fresh thyme and oregano
- 1 tablespoons unsalted butter
- ½ cup dry white wine
- ½ cup chicken or vegetable stock
Instructions
- 1
Combine flour, salt, beaten eggs, and water in stand mixer with paddle attachment
- 2
Beat at level 2 for 30-60 seconds until combined
- 3
Add water if mixture seems too dry
- 4
Switch to dough hook and mix at level 2 for 2 minutes
- 5
Remove dough and knead by hand for 1-2 minutes
- 6
Cut into 4 pieces, wrap in plastic, and rest on counter for 30 minutes
- 7
Preheat oven to 350F
- 8
Toss both squashes with salt, pepper, and olive oil
- 9
Scatter squash on baking sheet and roast for 30-35 minutes until tender
- 10
Toss cherry tomatoes with salt, pepper, and olive oil in roasting dish
- 11
Roast tomatoes for 35-45 minutes until juices form
- 12
Add diced garlic and shallots to sauté pan with olive oil
- 13
Stir occasionally over medium heat until golden
- 14
Add butter and continue stirring until soft
- 15
Add herbs and deglaze with wine while stirring
- 16
Reduce wine and add stock
- 17
Simmer for 10 minutes, stirring occasionally
- 18
Add chopped kale, cover on low for 2-5 minutes until wilted
- 19
Roll pasta dough flat using rolling pin or pasta attachment
- 20
Cut into pappardelle strips approximately 1 inch wide
- 21
Allow noodles to dry on rack
- 22
Boil pasta in heavily salted water for 3-4 minutes until tender
- 23
Drain and rinse with cold water
- 24
Toss pasta with olive oil then add to saucepan
- 25
Coat noodles well with sauce
- 26
Serve warm topped with roasted squash and tomatoes
Tips
Test pasta dough consistency - if too dry, add water 1/2 teaspoon at a time until it comes together properly.
Allow pasta to dry on a rack before cooking to prevent noodles from sticking together in the boiling water.
Reserve some pasta cooking water before draining to help bind the sauce if needed.
Good to Know
Cooked pasta keeps in refrigerator for 2-3 days. Store sauce and pasta separately.
Make pasta dough up to 1 day ahead and refrigerate wrapped. Roast vegetables earlier in day.
Serve immediately while pasta is hot. Garnish with fresh herbs or grated cheese if desired.
Common Mistakes
Don't skip resting the pasta dough to avoid tough noodles.
Don't overcook the pasta to avoid mushy texture.
Don't let the wine sauce boil rapidly to avoid bitter flavors.
Substitutions
Gluten-Free Swaps
Better texture for pasta
General Alternatives
FAQ
Can I make the pasta without a stand mixer?
Yes, make a well with flour, add wet ingredients to center, and gradually incorporate flour by hand. Knead for 8-10 minutes until smooth.
What if I don't have a pasta machine?
Use a rolling pin to roll dough as thin as possible, then fold and cut with a sharp knife into 1-inch strips.
How long will leftover pasta keep?
Cooked pasta keeps 2-3 days refrigerated. Store sauce separately and reheat gently with a splash of stock or water.