Happy weekend! I hope you are enjoying our fun pasta week! In today’s post, I’m sharing a classic dish the bolognese served with pappardelle pasta. What’s not to love about this hearty meat tomato sauce with the beautiful ribbon-like pappardelle pasta?!!
Let’s start with the pappardelle pasta dough recipe!
Recipe credits to Chef David A.
Executive chef at Polpo restaurants in London.
Pappardelle Pasta Dough Recipe
- 2 large eggs
- 3 egg yolks
- 2 cups of 00 flour by Caputo or all-purpose flour if you can’t find the oo flour.
- 1-2 tablespoons of water
- Semolina flour for dusting the surface and dusting on parchment paper
- In a large mixing bowl, you want to create a large mound of flour. With your knuckles, dig a well in the center of the mound. Make sure the mound is pretty big.
- Add the eggs and the yolks to the mound. (The traditional way is to take the mound on a large surface, typically a wooden surface.) We are using the bowl to prevent the eggs from floating outside the flour mound.
- Using a fork, begin by beating the eggs and gently using your hand to slightly add flour to the center of the mound. Continue this process until the dough begins to form into a shaggy mess.
- Now use your hands to form the dough together. If your dough hasn’t come together yet, add a tablespoon of water. Once the dough comes together, remove it from the bowl.
- Transfer your dough to a large surface to knead and work the dough. Work the dough for about 4 minutes until it is smooth and pliable. Place dough in a round shape and plastic wrap and set aside for 10 minutes in the refrigerator.
- On two large baking sheets lined with parchment paper. Dust each parchment with semolina flour.
- Cut the dough in half using the bench scraper. Place one half covered with plastic wrap and use the other half on a lightly dusted surface.
- Use a rolling pin to roll out the dough into a large round sheet. You want to dust your pasta dough while rolling so your dough doesn’t stick to the surface.
- You should be able to get the thickness to about 1 inch in thickness. A good key trick is when you lift the dough up it should be shiny and golden in color, and not too wet. Using a ravioli straight cutter or bench scraper, slice the dough into 5 sections. Roll each long sheet into a flat cylinder making sure to dust with flour again. Using a knife cut into 3/4 inch slices. Unwrap the pasta strands and place them on a baking sheet that has been dusted with semolina flour. Cover with a towel until ready to use.
And now for the classic bolognese recipe!!
- 2 pounds minced pork
- 2 white onions diced
- 3 carrots diced
- 3 celery sticks diced
- 3 garlic cloves finely sliced
- 2 bay leaves
- 1 cinnamon stick
- 3 tablespoons sugar
- Salt & Pepper to taste
- Pinch of chili flakes
- 1/4 cup of tomato paste
- 1 cup of red wine
- 1/4 cup of fresh chopped parsley plus some for decoration
- 2 tablespoons of fresh chopped oregano
- 2 tablespoons of olive oil
- 4 cups of plum tomatoes, diced
- In a saucepan over medium heat add the olive oil and saute the garlic & onion together. Add the carrot, celery, and season with salt and pepper. Saute for about 15 minutes.
- Add the mince and cook on medium heat, and pour wine, and simmer. Then add the rest of the spices and stir to combine.
- Add the tomatoes and sugar and cook on low for about 45 minutes to an hour. Taste to adjust salt and pepper. Remove the bay leaf and cinnamon stick and discard. Serve with pasta and fresh parmesan cheese.
You can view the “pasta” video here to see a fun way of making this!
See you tomorrow for another delicious pasta recipe!
**All photos by Kouzounas Kitchen. All rights reserved 2022.