Ken Dempsey's Handmade Pappardelle

Ken Dempsey's Handmade Pappardelle

Chicken Soup Base for Pasta:

Ingredients:

• 6 bone-in chicken thighs
• 3-4 boneless chicken thighs
• 1 medium sized onion, medium diced
• 1 red bell pepper, medium diced
• 1 tablespoon minced garlic
• 1 Carrot, medium diced
• 3 quarts chicken stock
• 1 8oz Philly Cream Cheese
• ¼ cup corn starch mixed with ½ cup cold water

Instructions:

1. Roast 6 bone-in, skin-on chicken thighs, generously seasoned with salt, pepper, garlic, and Italian seasoning for 45 minutes in a 350° oven. Ken's Tip: To add spice, add 1 teaspoon red pepper flakes to your seasoning mixture.
2. While the bone-in thighs are cooking, cut 3-4 boneless chicken thighs into ½ pieces and season with the same seasoning as the bone-in thighs.
3. In a large pot on medium high heat, add 3 tablespoons avocado oil and cook the boneless thighs until well browned, stirring a few times to get an even browning on the chicken.
4. When the chicken is well browned, add onions, pepper, garlic, carrots and 1 teaspoon of Cavenders seasoning and cook for 5 minutes, stirring every 30 seconds.
5. Add the chicken stock and simmer for 20 minutes.
6. Add cream cheese and stir until melted.
7. Add corn starch mixture and let simmer for 20 more minutes. The soup should be thickening at this point.
8. Pull the chicken from the bone-in chicken thighs, add to the soup and let simmer for 10 minutes. Add additional salt if needed. 

Pappardelle Pasta

Ingredients:

• 2 cups all purpose flour
• 3 large eggs, beaten
• 1 teaspoon olive oil

Instructions:

1. With the flour in a large bowl, form a well in the middle of the flour.
2. Pour the beaten eggs in the flour well.
3. With a fork, gradually mix the flour into the eggs until it's almost all incorporated. 
4. Dump the flour egg mixture onto a clean table and mix, by hand, for 10 minutes until the dough is fairly smooth.
5. Wrap the dough in plastic wrap and let it rest for around 30 minutes.
6. Divide the dough in half, returning one half to the plastic wrap so it doesn't dry out.
7. With a tool of your choice (either a pasta roller or a rolling pin and pastry wheel) roll the dough until it is about 1/8 of an inch thick, then cut from bottom to top into long strips that are about 1/2 inch wide.