Homemade pappardelle with zucchini cream and fresh ginger

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Elia Tabuenca García
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Pappardelle with zucchini cream and fresh ginger, the vegetarian recipe to prepare them at home with not very refined ingredients

Pappardelle with zucchini cream and fresh ginger, prescription of a tasty and nutritious vegetarian first course to be prepared with fresh seasonal courgettes and egg puff pastry made with not very refined flours. All enriched with a touch of ginger.

Type 1 flour e buckwheat flour they are the basis of this homemade pasta, compared to the classic version prepared with refined flours it is a bit more tenacious to flatten but you will certainly like the final result; if you don't like to roll the dough with a rolling pin, you can also use a dough sheeter machine.

The dressing made from zucchini and ginger has a taste very tasty with a tone of freshness that does not mind at all this season; to garnish our pappardelle with zucchini cream and fresh ginger we used one chopped walnuts,  but you can eventually replace them with almonds or pine nuts.


  • 400 gr of courgettes
  • 1 onion
  • 15 gr of ginger
  • 4 eggs
  • 250 1 grams of flour
  • 150 grams of buckwheat flour
  • extra virgin olive oil to taste
  • Salt to taste
  • Preparation Time:
    60 minutes
  • Cooking time:
    6 minutes
  • Rest time:
  • Dose:
    4 people to
  • difficulty:

How to prepare pappardelle with zucchini cream and fresh ginger: 

  • lavare and trim the courgettes and slice them, peel the onion and cut it finely,
  • put all in a pan with a drizzle of oil, brown just then cover with water, season with salt and cook until the cooking water is almost completely consumed.
  • Meantime prepare the pastry, mix the flours and put them in a fountain on a pastry board,
  • shell the eggs, add them to the flour and knead until a non-sticky mixture is obtained,
  • with a rolling pin or a dough sheeter machine to pull the dough until a thickness of one millimeter is obtained,
  • flour it lightly with buckwheat and roll it up on itself, with a smooth blade knife cut it into slices about two centimeters thick,
  • unroll them and leave them on the pastry board,
  • blend previously cooked courgettes and add a glass of water if it is too thick,
  • cook the pappardelle in abundant salted boiling water e
  • cooking butter him with the cream,
  • Serve, garnish with chopped dried fruit and serve immediately.

Others may also interest you:

  • recipes with zucchini
  • recipes to enrich with ginger
  • recipes with buckwheat
  • spring first courses

Ilaria Zizza

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