Pappardelle with ragù, what to say?…this dish speaks for itself!
Let me say that I’m not a big pasta eater and so I don’t eat it regularly, but when it comes to eating pasta dishes like lasagna, cannelloni, ravioli, tagliatelle and the like, I just can’t say no!
It’s a simple and quick dough, prepare it for Sunday lunch and you’ll see how delicious it is!
You can make them in advance and freeze them on a tray to have them ready when needed, maybe for holiday days or a last-minute lunch, they’ll come in very handy.
If you make this recipe, or others on my blog, feel free to send me a picture of your dish, if you like, I’ll post it on my fb page with your name.
Approx. 487 kcal per serving
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Pappardelle with Ragù
- 4 medium eggs
- 3 1/3 cups All-purpose flour
- 3 1/3 cups Re-milled durum wheat semolina
- 1 teaspoon Salt
- 28 oz Canned peeled tomatoes
- 1 tablespoon Extra virgin olive oil
- to taste Salt
- to taste Nutmeg
- 10 1/2 oz Mixed ground pork and veal
Preparation of Pappardelle with Ragù
Preparation of the Ragù
In a saucepan, put the extra virgin olive oil and cook the meat, nutmeg, peeled tomatoes, adjust with salt and let it cook for at least 30-40 minutes, checking and stirring occasionally. Check the cooking time because if the meat releases more water, it will need more cooking time.
Preparation of the Pasta
Take a bowl, put the eggs and mix them a little, then add 1/2 teaspoon of salt, gradually add the flour until the dough is compact enough to place on a floured surface and continue working it, adding flour until it is no longer sticky.
Take the pasta machine and cut a portion from the dough, start working it with the machine (at the widest thickness) to form sheets, the last pass will be at the thickness where 2 or 3 holes are visible on the machine, but this is subjective as not all machines are the same, so you’ll need to adjust accordingly.
Each sheet should be floured on both sides and laid out on a surface.
Fold each sheet in half, then again in half and once more in half, cut with a smooth-bladed knife at about 1 inch distance, repeat this procedure for each sheet, once unrolled you will get very wide fettuccine and mix them gently with your hands in the flour.
Cook the pasta in salted water, drain it in a colander and mix it with the ragù. Plate, sprinkle with parmesan and serve.
