Pappardelle pasta, smoked white onion velouté with sun-dried tomato and pine nuts
To make the pasta, place the flour in a bowl and add the rest of the ingredients. Work for 5-8 minutes until soft and elastic, then wrap in plastic and let rest for 15 minutes.
Divide the dough in four and pass through the pasta machine to shape.
Cook in salted boiling water for 2-3 minutes. Drain and add to the sauce.
To make the sauce:
Heat up your white stock in a heavy bottom saucepan. In a separate pan, cook the sliced onions and the roux to a blond stage.
Allow roux to cool slightly before adding it to the gently simmering stock. Whisk stock and roux together and bring to a gentle simmer. Allow to simmer for about 25 minutes.
Season and add the lemon juice and smoked paprika.
Toss the pasta and add the pine nuts and sun-dried tomato.