Pappardelle with Cognac Cream Sauce and Prawns

5 from 3 votes
Prep Time 30 minutes
Cook Time 25 minutes
Rest Time 30 minutes
Total Time 1 hour 25 minutes
Course Dinner
Cuisine European
Servings 3 people



  • 240 g Semola di Grano Duro rimacinata (durum wheat flour)
  • 3 Eggs
  • 0,5 tsp Salt


  • 12 Piece Shrimp size 8/12 (frozen)
  • Pepper, salt, chilli flakes
  • 2 tbsp Sunflower oil

Sauce approach:

  • 2 medium sized Onions
  • 1 very big Clove of garlic
  • Shells from the prawns
  • 1,5 tbsp Sunflower oil
  • Pepper, salt, pinch of sugar
  • 1,5 tbsp Tomato paste
  • 350 ml Fish stock
  • 70 ml White wine
  • 2 Black peppercorns
  • 1 Bay leaf

Final sauce:

  • 35 g Butter
  • 20 g Flour
  • Fond of the sauce
  • 125 ml Cream
  • 4 tbsp Cognac


  • Grated Parmesan
  • Basil optional


Preparing dough for pappardelle:

  • Put the flour on the work surface and make a large hollow in the middle. Beat in the eggs and whisk together with the salt and some flour from the edge with a fork. Then add more and more flour from the edge until the liquid center can no longer run out. Then knead the crumbly mass with your hands until you have a smooth, elastic dough. Wrap it in cling film and let it rest for at least 30 minutes at room temperature (I never put it in the fridge).

Sauce approach:

  • Remove the shells from the thawed prawns and devein them - if you haven't already done so. Rinse off with cold water, dry off and keep ready. Do not dispose of the trays. Peel and dice the onions. Skin the garlic, finely chop. Heat 1.5 tablespoons of oil in a large pan. Fry the prawn shells, half of the onions and the garlic very hot and spicy while stirring for 4 - 5 minutes. Season with salt, pepper and a pinch of sugar, stir in tomato paste and fry for 1 minute. Deglaze with stock and wine, add peppercorns and bay leaves, put a lid on the pan and simmer gently over medium heat for 10-15 minutes

Completion of Pappardelle:

  • Divide the dough into 2 - 3 portions and pull each one through the pasta machine one after the other. Starting at level 0. Fold approx. 5 times here and 1 x after each pulling through. Then at level 1 3 more times and fold and from levels 2 to 6 each 1 time. In between, lightly flour the lanes again and again. Spread the last, long strip flat on the work surface, lightly flour again, cut into 3 parts, roll up each one, cut into pieces approx. 1.5 cm wide and unroll them again. Pappardelle can be up to 2 cm wide. But they still open when cooking, so don't cut strips that are too wide straight away. Spread the pasta on a well-floured tray, loosen it in the flour and keep it ready.
  • If there is no machine, roll out the dough in portions by hand, long and approx. 1 mm thin and 13 cm wide. When you roll out for the first time, you can also fold, roll out, fold, roll out ..., then make the strips afterwards, roll them up in portions and cut into strips. Don't forget to flour. This can take a little more time than stated here.

Completion of sauce, pasta and prawns:

  • For the pasta, bring well-salted water to a boil in a very large saucepan. Have a smaller pan ready with 2 tablespoons of oil. Season the prawns.
  • Pour the sauce through a sieve and collect the resulting brew. "Rinse" the pan with 100 ml of water and pour it through the sieve into the brew. Wipe out the pan with kitchen paper, heat 35 g butter, sweat the remaining onions in it until translucent, dust with the flour, sweat lightly and deglaze with the prawn stock while stirring. Bring to the boil, pour in the cream and cognac and let it simmer gently for approx. 3 minutes. The sauce should be creamy but not pudding-like. Finally, season again and season again if necessary.
  • While the sauce is simmering, add the noodles to the boiling water and cook them for a maximum of 2 - 3 minutes (because they are fresh). They should still have a slight bite. At the same time, heat the oil in the pan and sear the seasoned prawns for 2-3 minutes, turning them several times. Then add the remaining garlic and fry for another minute, but not more .....
  • Lift the noodles out of the water with a large sieve, drain them well by shaking them and immediately add to the sauce and mix with it. When adding the pasta, do not add all of them to the sauce, please determine the amount yourself according to the number of people and "appetite". There may well be some left over.
  • Then arrange everything in a deep plate and garnish with Parmesan ........ Buon Appetito .... ;-))
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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