Mike and I had this dish at a delightful restaurant on the beautiful Italian isle of Capri called La Capannina. It is delicious and the chef assures me it’s easy to prepare once you get the pasta down. We paired it with a wonderful Greco di Tufo wine.
Pappardelle Egg Pasta Dough:
This is a regular egg pasta dough – we consider for each person one egg for each 100 grams of all purpose flour
Put all but a small amount of flour in food processor. Beat eggs, salt and olive oil separately.
With processor at low speed add egg mixture and when dough has come together knead by hand for about 10 – 20 minutes and remaining flour has been absorbed. let dough rest in covered bowl at least 1 hour. Divide dough in about 5 0r 6 equal parts and pass each through pasta machine from widest to next to thinnest width. Let rest again and then slice each sheet into about 3 centimeter strips. This pasta should be boiled in salted water with about 2 tablespoons of olive oil in the water so strips won’t stick together.
Clean artichokes taking away all of the hard outer leaves – slice as thin as possible and leave for about 15/20 minutes in cold water with juice of one lemon. Cover bottom of saucepan with olive oil and place onion (chopped or thinly sliced – whichever you prefer) –saute onion and then add slicedartichokes and a very small amount of water – when artichokes are tender add salt, cream, butter and basil. Add cooked pappardelle to saucepan mix well and serve topped with parmesan and pepper.