Beet Pappardelle with Herbes de Provence – World Spice

Ingredients

• 1-3/4 cup all-purpose flour
• 6 egg yolks
• 2 large eggs
• 2 teaspoons olive oil
• 3 tablespoons Beet Powder
• 1/2 cup semolina flour for dusting
• 3 quarts water
• 1 tablespoon Himalayan Pink Salt
• 3 cups beet pappardelle
• 2 tablespoons olive oil
• 1 cup fennel bulb, julienned
• 1 teaspoon garlic, minced
• 1 teaspoon Provencal Seasoned Salt
• 1/2 cup dry white wine
• 2 teaspoons Herbes de Provence
• 2 tablespoons cold unsalted butter
• 1 cup sheep’s milk feta, crumbled
• Chopped fennel fronds for garnishing