Pappardelle with Blistered Tomatoes & Beans

Directions

1. To make the pappardelle, in a mixing bowl combine semolina, tapioca flour, Watson’s Sud Seasoning, and salt, until mixed. Next, add water, olive oil, and if adding, oregano leaves, mixing until there are no dry spots left. Knead dough for 2 minutes, then put in a bowl, cover with lid or plate, and place in refrigerator to rest for 30 minutes.

2. After the dough has rested, divide it into four pieces and roll them into a cylindrical shape, roughly 2 inches wide – this will make it easier to roll out a rectangle. Lightly dust a large, flat workspace with all-purpose flour, and roll one of the pieces out to a rectangle that is about 1/16-inch thick, and 14 inches long. Using a knife or pizza cutter, cut dough into noodles that are 1/2-inch wide and 7 inches long, then hang them up to dry while you repeat with remaining pieces of dough. Start on the blistered tomato topping.

3. To make blistered tomato topping, heat olive oil in a large skillet over medium-high heat, then add tomatoes and a pinch of salt over them. Stir to coat in oil, then cover, and cook until the tomatoes begin to burst, stirring every 2 minutes. Once tomatoes have softened, adjust heat to medium and add Watson’s Sud Seasoning, sauteing for 2 minutes.

4. Next, add kale, white beans, and olive to skillet, cooking for 5 minutes, or until kale is very soft and reduced in size. Add lemon juice and turn off heat but keep skillet on the stove.

5. Fill a pot with 2 quarts of water, add 1 teaspoon sea salt, cover and bring to a boil over high heat. Get a colander ready in the sink, and once water is boiling, place half of the pappardelle noodles in the pot and boil for 60 to 70 seconds. Use a slotted spoon to carefully remove them from the pot and transfer to the colander, rinsing them with cold water. Repeat with second half of noodles and remove pot from heat but reserve 1/2-1 cup pasta cooking water.

6. Add water to the tomato skillet, and stir together over low heat for 2 minutes, taste and season with salt, if necessary. If you’d like it saucier then add more pasta water and adjust seasonings to preference. Divide noodles between two bowls and top with blistered tomato topping. Serve while hot, and enjoy!