Dried or fresh pappardelle pasta


To make fresh pasta

  • 2 eggs

  • 200gr of 00 flour

  • A pinch of salt

  • 1tbs of oil


Or around 250g of dried pasta


For the sauce

  • ½  cup of reserved pasta water

  • Sea salt and pepper to taste

  • A handful of fresh basil leaves        

  • 1-2 lemon’s zest

  • 100ml of more of double cream

  • 1,5tsp black garlic paste

  • 2 grated garlic cloves

  • 1 spring of thyme

  • 1 tbs of butter

  • oil for frying

  • 2 -3 egg yolks

  • ½ cup of Freshly grated vegetarian hard cheese

Yield: Serves 2





To make the pasta dough, mix the ingredients together till it forms a dough shape. Then place in the fringe for at least 2h to chill. Then roll out and cut into 1inch wide long strips. Makes around 2 servings. 1 egg and 100gr equals 1 per person.

Start with cooking the pasta and make sure you reserve some of the pasta water for later.


While the pasta is cooking get the sauce ready to stir. Start with slowly frying the grated garlic, oil and thyme together. Add some of the paste and coat it with oil.  


Once the flavours are released mix in some cream and the black garlic paste. Then add the salt and pepper. Add the lemon zest. Then slowly add rest of the pasta and stirring, drizzle in some of the pasta water to help bind it together.


After the pasta and the sauce incorporated, take it off the heat and add the egg yolk one by one.


Serve with basil on top.

Recipe by Eve Javis Cinnamon Green Kitchen