Sheets of fresh egg noodles = golden opportunity. Last week I played around with the Pasta Shop egg noodle sheets I purchased at the Ferry Plaza Farmer’s Market. Here’s what I came up with:
- Pappardelle with turkey meatballs – I cut the first 3 pasta sheets into 1-inch strips and boiled until al dente. For the meatballs, I combined ground turkey, chopped celery, 1 egg, and shredded gruyere, and baked in the oven until cooked through. Serve with shredded gruyere and olive oil. Hearty, but still somewhat healthy.
- Butternut squash cannelloni – inspired by “Squash, Sage and Ricotta Cannelloni” from Everyday Food. My version consisted of the remaining sheets of egg noodles cut into about 20 lasagna-size noodles, and Parmesan and Gruyere instead of ricotta. I also didn’t have sage which would have been nice with the butternut squash, but the results were still delicious. If you use Gruyere like I did, make sure you let it get bubbly and golden, which really brings out the flavor. This recipe made lots of leftovers!
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