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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Office in prime Lincoln location to let![]()
1252 sq ft![]()
Available immediately.![]()
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The property comprises first floor offices in LN6 3 with lift and stair access from the ground floor. The suite provides modern open plan and private office space finished with carpeted floors, painted plastered walls, perimeter trunking, suspended ceilings incorporating inset lighting and air conditioning. The suite benefits from shared WC facilities and a small kitchenette. Externally, there are allocated car parking spaces.![]()
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For further details or to view contact Jasper Nilsson, Eddisons, Lincoln, Tel: 07929 105 395 or email: jasper.nilsson@eddisons.com![]()
www.eddisons.com
