this recipe on a lazy Sunday afternoon. Cut half the sheets of dough into pappardelle noodles and make the recipe below, but let the other sheets dry for a couple hours (so they're not sticky anymore) before running them through your fettuccine attachment. Carefully lay the noodles in wax paper in a wide tupperware, cover tightly, and stick them in your fridge. Later in the week, you can just drop them in a pot of salted boiling water for two minutes and toss them with some olive oil, garlic, sauteed greens, black pepper, and parmesan.
On Sunday, meanwhile, you have this:
2 servings homemade multigrain pappardelle
2 strips Niman Ranch applewood smoked bacon (or sub pancetta), sliced crosswise into strips
1-2 shallots, quartered and sliced
1 clove garlic, halved and slivered
2 cloves garlic, pressed
1/2 spoonful Aleppo pepper
3 small heads radicchio, bottoms cut off, sliced crosswise into ribbons, rinsed carefully and dried in a salad spinner (about 3 cups)
2-3 sloshes chicken broth
Scant 1/2 lb crimini mushrooms, sliced
Scant 1/2 lb shiitake mushrooms, sliced
Salt and ground black pepper
Slosh of the red wine you're having with dinner
Small handful flat leaf parsley, finely chopped
1/2 cup grated Parmesan cheese
Bring a large pot of salted water to a rolling boil for the pasta.
Heat a wide saute pan over medium high heat. When hot, add the bacon and cook, stirring, until it begins to brown very lightly. Push to the side of the pan, turn the heat down to medium, and add the shallot and slivered garlic to the other side of the pan. Saute, stirring, until soft, turning the bacon once or twice as well. Mix together, add the pressed garlic and a pinch of salt, and saute for another 30 seconds or so.
Add the radicchio and saute, stirring, for a couple of minutes, then add a couple sloshes of broth, cover, and turn heat down to low. Simmer for five minutes. Uncover, adjust the heat up to medium, and boil off any excess liquid.
Add the mushrooms and drizzle lightly with olive oil, and saute, sprinkling with salt and pepper, for 2-3 minutes. Add a generous slosh of red wine and another slosh of chicken broth, turn the heat down to medium-low, and simmer until liquid is reduced by half, stirring occasionally.
Add the pasta to the pot of boiling water and cook for a few seconds less than two minutes or until al dente.
Meanwhile, add half the parsley and a bit of the parmesan to the sauce, stir once, and turn off the heat.
Drain the pasta, add to the sauce, toss, and serve. Top with grated Parmesan and parsley.