Deputy food editor Hana Asbrink has 24 hours in your day and 379 what to have finished. In her monthly column, Shortcut to Dinner, she lassos overachieving products showing weeknights whos boss (its Hana).
Everybody knows dried pasta is among the hardest working items inside our pantries. Sure, fresh pasta is delightfully chewy and cooks up in a fraction of that time period. But even a straightforward recipe which involves fresh pasta will need you far longer from begin to finish as soon as you element in kneading, resting, rolling, and cutting the dough. And even though dried is plainer in texture, it involves close to no active time, a godsend on a weeknight and, frankly, on the weekend too.
Dried egg pappardelle is really a happy middle ground. Manufactured from durum wheat flour andyou guessed iteggs, this pasta is more enriched compared to the standard varieties that you may normally grab from the shelf. The eggs provide richness in flavor and flexibility in your kitchen, easily stepping in where fresh noodles (think Scallion-Oil Noodles or Nutty Umami Noodles) will be called for. You obtain the vibe of homemade pasta with none of the task.
Among my favorites to lean on is Trader Joe’s Egg Pappardelle Pasta. They’re sold in smaller 8-oz. packages and sit among TJ’s dried noodles. What sets this pasta in addition to the others in the aisle is two-fold: They cook up relatively quickly, clocking in at 6 to 7 minutes to al dente; plus they sub in convincingly for fresh once you dont have time and energy to make pappardelle from scratch (or track it down at a supermarket or Italian grocer).
Dried pappardelle at Trader Joe’s in addition has been offered in little nests, though this version will not contain eggs. Occasionally you will find them, alongside similar styles (like linguine), flavored with ingredients like spinach or lemon.
One 8-oz. package happens to be $2.49 and feeds one to two 2 people. The noodles are sturdy enough to withstand a meaty Weeknight Rag, but additionally fare well enrobed in a glossy cream sauce such as this one, having a perfume of lemon and garlic, topped with shards of crispy prosciutto.
Much like many pasta recipes, here the reserved cooking water is paramount to an effective marriage between your noodles and the sauce, guaranteeing an emulsified dish whose velvety texture will bely its short cooking time.
Make the recipe:
This easy garlicky cream sauce all fits in place faster than your pasta takes to cook.