Vegetable Ribbon Pappardelle with Tilapia

1. Thaw tilapia, if frozen. Rinse tilapia; pat dry with paper towels. Preheat broiler. Measure thickness of tilapia fillets. Place tilapia fillets on the greased rack of an unheated broiler pan. Sprinkle with salt and black pepper. Broil 4 to 5 inches from the heat for 4 to 6 minutes per 1/2-inch thickness of fish or just until fish flakes easily when tested with a fork.

2. Meanwhile, bring a large pot of salted water to boiling. Trim zucchini. Trim and peel carrot. Using a vegetable peeler, cut the zucchini and carrot lengthwise into thin ribbons. Set aside. Cook Homemade Pappardelle and broccoli in the boiling salted water about 4 minutes or until pasta is tender. (Or cook dried pappardelle according to package directions, adding broccoli for the last 4 minutes of cooking time.) Drain, reserving 1/2 cup of the cooking water.

3. In a large skillet combine wine, broth, rosemary, the 1/4 teaspoon salt, and the crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 4 minutes or until liquid is reduced by half. Add the reserved 1/2 cup cooking water. Bring just to boiling. Add drained pasta, broccoli, and vegetable ribbons to skillet. Gently cook and stir until pasta is coated with sauce mixture and slightly thickened. Stir in cherry tomatoes, the 1/2 cup Parmesan cheese, and half of the oregano. Heat until cheese is incorporated and tomatoes are slightly softened.

4. Swirl pasta and vegetables in pasta bowls with sauce. Break tilapia into large chunks and spoon over. Sprinkle with the remaining oregano. If desired, sprinkle with grated Parmesan cheese.

Homemade Pappardelle

1. In a food processor combine flour, eggs, egg yolks, and salt. Cover and process until mixture forms a ball. If mixture is too dry, add enough cold water, 1 tablespoon at a time, to make desired consistency. Or if mixture sticks to the sides of the bowl, add enough additional flour, 1 tablespoon at a time, to make desired consistency.

2. Turn out dough onto a floured surface. Reshape into a ball. Cover and let stand for 20 minutes. Divide dough into four equal portions.

3. Use a pasta machine according to manufacturer's directions to knead one portion of pasta dough, forming a thinly rolled, almost transparent sheet. Transfer rolled pasta dough to a lightly floured surface. Using a pastry wheel or knife, cut dough sheet into strips about 3/4-inch wide and 8 to 9 inches long. Repeat with the remaining dough.

4. To cook freshly made or dried pasta, bring a large pot of salted water to boiling. Add pasta; cook about 4 minutes or until tender. Drain.

5. To dry pasta, spread strips on wire racks or hang from a pasta-drying rack or clothes hangers. Let stand for 2 to 3 hours or until dry. Place in an airtight container and chill for up to 3 days. (Or place in a freezer container and freeze for up to 8 months.)