At Red’s Table, Virginia, you can try Pumpernickel Pappardelle – a bit of a tongue twister, you have to admit! Pappardelle is pasta in the form of broad flat ribbons, and this recipe includes butternut cream sauce, spinach pesto and pine nuts.

Red’s Table’s Executive Chef Adam Stein says, “We place the butternut sauce on the bottom of our plate and top with the cooked Pappardelle Pasta.  We dot the top of the pasta with our Spinach Pesto and finish the dish with chopped Chervil, more Grana Padano, Olive Oil, and Toasted Pine Nuts.”

Sounds delish!

Pumpernickel Pappardelle recipePumpernickel Pappardelle Recipe – with roasted butternut squash & spinach pesto

Serves 3-4 people

For Pasta:

½ Pound           Rye Flour

½ Pound           AP Flour

8 Ounces         Egg Yolks

1.5 Ounces      Cocoa Powder

1 Tablespoon   Extra Virgin Olive Oil

1 Tablespoon   Salt

1 Cup               Cold Water


In a stand mixer, with the dough hook attachment, combine all ingredients except the water on the slowest setting and allow to incorporate well.  Slowly add the water and let the dough fully hydrate, approximately 5 mins all while mixing on the lowest speed.  When the pasta dough is well mixed and forms a solid ball, it will pull away from the sides of the bowl and have a plastic, non-sticky texture.  A few drops of water or a pinch of flour can be used to tweak to the texture.

At this point transfer the dough to a board or countertop and knead to form a solid disc/ball and wrap in plastic wrap.  Refrigerate for an hour.  Portion pasta into 3 ounce balls and roll out by hand or with the use of a pasta roller to your desired thickness.  Cut sheets lengthwise into ¾ inch strips and set aside.  Pasta can be dried or formed into nests and held in the freezer for an extended period before cooking.

When ready for the pasta bring a gallon of heavily salted water to the boil and cook pasta for 1.5 – 3 minutes or until your desired doneness.

For Butternut Squash Sauce:

1 each              Butternut Squash

1 teaspoon      Fresh Thyme chopped

1 teaspoon      Fresh Rosemary chopped

3 Cups             Whole Milk

1 Cup               Heavy Cream

Salt and Pepper to taste


Place whole butternut squash in the oven on foil or a sheet pan at 325 for approximately an hour or until a knife easily passes through the flesh.  (any hearty winter squash can be used) Let the butternut cool and peel and remove the seeds.

In a medium sauce pot place the roasted squash and bread up with fork or hand mixer, as you would making mashed potatoes.  Add the milk, cream, thyme, and rosemary.  Season with salt and pepper to taste.  Stirring occasionally, heat the mixture on medium-low heat for 20 mins to allow all the ingredients to combine.  At this point you could add the cooked pappardelle pasta and garnish.  At Red’s Table, we garnish with Spinach Pesto, Pine Nuts, Chervil, and Grana Padano.

For Spinach Pesto:

1 pound           Spinach

½ Cup              Extra Virgin Olive Oil

½ Cup              Grana Padano Cheese grated (parmesan, or pecorino can be used)

1 Each             Zest from a Lemon micro-planed or cut into small pieces

2 Each             Garlic Cloves minced

Salt to taste


Cover spinach in a microwave safe bowl with plastic wrap and cook on low setting in the microwave for approximately one and half minutes or until the spinach is wilted.  Cool spinach thoroughly and rough chop into in a paste.  Add olive oil, cheese, lemon zest, and garlic.  Mix well and season with salt and pepper to taste.

Also See: 

Mushroom and Parmesan recipe: Michelin Magic in your own home

Chilled Cucumber and Avacado Soup Recipe: Feel-good food for the soul