When the Seasons Shift, So Does Our Cooking

As winter wanes and early spring emerges, the farmers’ market begins to shift: sweet leeks, hearty winter greens, and tender new herbs start making their way into baskets. This herb-laminated pappardelle is a perfect way to embrace the changing season.

The pasta itself is silky, wide, and beautifully flecked with fresh herbs like parsley, basil, and dill. When paired with spicy Italian sausage, leeks, and broccoli in a light yet creamy sauce, it becomes a dish that feels both comforting and fresh—just what you want this time of year.

If you’ve never laminated herbs into pasta, now’s your time. It’s an easy technique that adds vibrant flavor and visual beauty. It’s perfect for a weekend pasta-making project.

Why You’ll Love This Recipe

✔️ Seasonally Inspired – Uses late-winter leeks, hearty broccoli, and bright spring herbs.
✔️ Homemade Pasta with a Twist – Laminating herbs into pappardelle gives it a fresh, fragrant lift.
✔️ Flavor-Packed Yet Balanced – Spicy sausage and creamy sauce get balanced by bright herbs and lemon zest.
✔️ Weekend Pasta Project – A rewarding, hands-on dish that’s easier than it looks.

Ingredients You’ll Need

For the Herb-Laminated Pasta

2 cups (250g) all-purpose flour (start with 1½ cups and add as needed)
2 large eggs
2 egg yolks
½ teaspoon salt
Fresh herbs (parsley, basil, dill, sage, or a mix)

For the Sauce

½ lb hot Italian sausage, casings removed
2 medium leeks, cleaned and thinly sliced
2 cups broccoli florets, chopped
3 cloves garlic, minced
½ teaspoon red pepper flakes
½ cup white wine
½ cup heavy cream
½ cup grated Parmesan cheese
2 tablespoons olive oil
Salt & black pepper, to taste

Step-by-Step Instructions

Step 1: Make the Pasta

On a clean surface or in a large bowl, mix the flour and salt, reserving ½ cup for adjustments. Create a well in the center and add the eggs and yolks. Use a fork to gently mix, gradually incorporating the flour. Once a dough forms, knead for 8–10 minutes until smooth and elastic. If the dough feels dry, add a few drops of water; if it’s too sticky, dust with flour. Wrap and let it rest for 30 minutes.
Roll the dough into thin sheets using a pasta roller or rolling pin. Lay fresh herbs over half of each sheet, fold the dough over, and roll it through the pasta roller once more to seal. Cut into wide pappardelle ribbons and set aside.

Step 2: Prepare the Sauce

Bring a pot of salted water to a boil. Blanch the broccoli for 1 minute, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the sausage, breaking it into crumbles. Cook until browned, about 5–7 minutes. Stir in the leeks and cook for another 3–4 minutes, until softened and fragrant.
Add the garlic and red pepper flakes, stirring for 30 seconds until aromatic. Pour in the white wine and let it reduce by half. Stir in the heavy cream and let the sauce thicken slightly for 2 minutes.

Step 3: Cook the Pasta & Finish the Dish

Cook the fresh pappardelle in salted boiling water for 1–2 minutes. Reserve ½ cup of pasta water before draining.
Toss the pasta into the sauce, adding reserved pasta water as needed to create a silky, well-coated dish. Stir in the Parmesan cheese and blanched broccoli.
Serve immediately, topped with fresh herbs, extra Parmesan, and a drizzle of olive oil.

Pro Tips for the Best Pappardelle

✔️ Let the dough rest – It makes rolling out the pasta much easier.
✔️ Use flat-leaf herbs – They adhere better to the dough than woody stems.
✔️ Save pasta water! It helps emulsify the sauce into a silky texture.
✔️ Don’t overcook the pasta – Fresh pasta cooks fast, so watch it closely.

Variations & Substitutions

🌿 Make it vegetarian – Swap sausage for mushrooms or crispy chickpeas.
🌿 Try a different protein – Pancetta, chicken sausage, or shrimp work well.
🌿 Go dairy-free – Skip the cream and Parmesan, using olive oil and pasta water for a lighter sauce.

FAQs

Can I make the pasta ahead of time?

Yes! Fresh pasta can be stored in the fridge (lightly floured and covered) for up to 24 hours before cooking.

What’s the best way to store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water or broth to refresh the sauce.

Can I use store-bought pasta?

Absolutely! If short on time, use fresh pappardelle from the grocery store.

📌 Tried this recipe? Share a photo and tag me on Instagram! I’d love to see your creations.

Herb-Laminated Pappardelle with Spicy Italian Sausage, Leek & Broccoli

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Author: carmeninthegarden

Print Recipe

Description

A fresh, vibrant pasta dish that bridges late winter and early spring with bright herbs, tender leeks, and hearty broccoli.

Ingredients

Scale

For the Pasta:

2 cups (250g) all-purpose flour (start with 1½ cups and add as needed)
2 large eggs
2 egg yolks
½ teaspoon salt
Fresh herbs (sage, parsley, basil, dill, etc.)

For the Sauce:

½ lb hot Italian sausage, casings removed
2 medium leeks, cleaned and thinly sliced
2 cups broccoli florets, chopped
3 cloves garlic, minced
½ teaspoon red pepper flakes
½ cup white wine
½ cup heavy cream
½ cup grated Parmesan cheese
2 tablespoons olive oil
Salt & black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Make the Pasta:

On a clean surface or in a bowl, mix the flour and salt, setting aside ½ cup of flour for adjustments. Create a well in the center and add the eggs and yolks. Using a fork, gently mix, gradually incorporating the flour. Once the dough starts coming together, adjust with the reserved flour as needed. Knead for 8–10 minutes until smooth and elastic. Wrap the dough and let it rest at room temperature for 30 minutes.
Roll the dough into thin sheets using a pasta roller or rolling pin. Arrange fresh herbs over half of each sheet, fold over, and roll through the pasta roller once more to seal. Cut into wide pappardelle ribbons and set aside.

Prepare the Sauce:

Bring a pot of salted water to a boil. Blanch the broccoli for 1 minute, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the sausage, breaking it into small crumbles. Cook until browned, about 5–7 minutes. Stir in the leeks and cook for another 3–4 minutes, until softened.
Add the garlic and red pepper flakes, stirring for 30 seconds until fragrant. Pour in the white wine and let it simmer until reduced by half. Stir in the heavy cream and let the sauce thicken slightly for 2 minutes.
Mix in the blanched broccoli and Parmesan cheese. Season with salt, black pepper, and a bit of lemon zest for brightness.

Cook the Pasta & Finish the Dish:

Cook the herb-laminated pappardelle in salted boiling water for 1–2 minutes. Reserve ½ cup of pasta water before draining.
Toss the pasta into the sauce, adding reserved pasta water as needed to create a silky, well-coated dish.
Serve immediately, topped with fresh herbs, extra Parmesan, and a drizzle of olive oil. Enjoy!