Parsley-Speckled Handkerchief Pasta With Butter Sauce & Confit Egg Yolk
Emilie Pullar
![](https://www.cuisine.co.nz/wp-content/uploads/2022/04/Cuisine-Magazine-Emilie-Pullar-Recipe-Parsley-speckled-handkerchief-pasta-with-butter-sauce-and-confit-egg-yolk-754x1024.jpg)
Serves
4Preparation
15 minsCook
1 hrIngredients
1 batch parsley-speckled fresh egg pasta dough (see recipe) | |
FOR THE CONFIT EGG YOLKS | |
4 egg yolks (or however many people you are serving) | |
500ml light olive oil | |
FOR THE SAUCE | |
100g unsalted butter, cubed (I prefer to season the sauce myself, but use salted butter if it is all you have) | |
1 lemon | |
a small bunch of fresh dill, leaves picked | |
pea shoots, to serve (optional) | |
parmesan, to serve |
Handkerchief pasta just means sheets or squares and I love the way they fold on the plate to create little pockets for sauce to pool in. Nothing will impress your guests more than a gloriously golden confit egg yolk just begging to be burst. It is so easy and the combination of a lemony butter sauce and fresh dill finishes it off perfectly. You cook the pasta and butter sauce simultaneously; you will get used to the timing.
View the recipe collection here
Instructions
1. | FOR THE PASTA |
2. | Working with a quarter of the dough at a time, roll it through a pasta roller on the widest setting, then through the next. |
3. | Fold your dough in half and repeat this process 2 or 3 times to work the dough before running it twice through each additional setting until you get to the thinnest. |
4. | Cut the sheets into 15cm x 15cm squares and set aside on trays lined with baking paper (you can stack up the sheets with the paper in between). |
5. | I usually do four sheets per person for a main. |
6. | FOR THE CONFIT EGG YOLKS |
7. | Heat the oven to 65°C fan. |
8. | Fill a loaf pan with enough olive oil that the yolks will be fully submerged. |
9. | Carefully place each yolk in the pan and cook in the oven for 50 minutes. |
10. | Remove with a slotted spoon, being careful not to break them. |
11. | If you want to do them ahead, they can be kept in the oil in the fridge for a couple of days. |
12. | FOR THE SAUCE |
13. | Get a big pot of water on to boil and salt liberally. |
14. | Melt the butter in a frying pan on a medium heat and when just starting to sizzle, cook the pasta in the boiling water for 2½ minutes. |
15. | Add a big pinch of salt and the juice of ½ lemon to the butter and whisk to emulsify. |
16. | When the pasta is almost done, add ¼ cup of pasta water to the butter and whisk again vigorously while shaking the pan to make sure it is completely emulsified and slightly thickened. |
17. | Add the pasta sheets straight into the butter and let them bubble on low for a minute. |
18. | Transfer to plates (they will have naturally folded when in the butter) and carefully place an egg yolk on top. |
19. | Scatter with fresh dill and pea shoots and finish each plate with a squeeze of lemon juice, and grated lemon zest if desired. |
20. | Serve with freshly grated parmesan at the table. |
Recipes & food styling Emilie Pullar / Photography Tony Nyberg / Art direction Fiona Lascelles