Pappardelle pasta, smoked white onion velouté with sun-dried tomato and pine nuts
Method
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.
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Celebrate International Women’s Day ![]()
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At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pm![]()
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This annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.![]()
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Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. ![]()
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Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments.
