pappardelle pasta

The classic combination of cauliflower and cheese gets a bit of a gourmet upgrade.

Creamy cauliflower and blue cheese pappardelle

tbs olive oil, plus extra to drizzle

red onion,

garlic cloves, crushed

(60 grams) chopped hazelnuts

dried pappardelle pasta

thickened cream

gorgonzola dolce, crumbled

Finely grated zest of ½ a lemon

baby rocket

black pepper,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

With just 2 ingredients, flour and eggs, use this pasta dough recipe to make make any fresh pasta shape you like; pappardelle, fettuccini, ravioli and more. It's an all purpose dough.
For timing, the process is broken up into 3 parts: making the dough, rolling the dough into pasta sheets, and cutting the pasta into noodles. Tips shared below for using a Kitchen Aid Stand Mixer, food processor and doing it by hand.

How to Make Perfect Pappardelle Pasta 

300 g Tipo 00 Flour*

eggs*

Olive oil

Semolina flour, for dusting

Kitchen Aid Stand Mixer (w/ pasta roller attachment)

Pasta Machine

Rolling pin

Add the flour to a large bowl. Make a well in the center; add the eggs and yolk.

Whisk together with a fork, and then combine with the flour. When the texture becomes stiff, finish by hand to form a rough dough. If dry bits of flour remain after a few minutes of mixing (be patient, it’s a dry dough) add a few drops of water or olive oil to bring the dough together. 

Form the dough into a ball, cover with an upturned bowl or with plastic wrap, and let rest at room temperature for 10-15 minutes- it will be easier to knead.

Knead the dough for 5-7 minutes. Do this by folding the dough over itself, pushing it forward with the heel of your hand, turning slightly as you go. I literally rock the dough back and forth (watch the video). The texture will be very stiff at first- it’s not bread dough. But rest assured, by the 2 minute mark it will start to soften. Keep kneading until the dough is soft, malleable and has a talcum-like finish. It should &#8220;bounce back&#8221; slowly when poked.

Form the dough into a ball, cover tightly with plastic wrap, and rest at room temperature for 30 minutes.

Step #1: Make The Dough

Dust your work surface with semolina flour. Cut the pasta dough into 4 pieces. Working with one piece at a time, flatten the dough into a 6-8inch oval patty. Keep the remaining doughs covered in wrap otherwise they will dry out. 

If using a KitchenAid stand mixer, set the pasta roller to #1 which is the lowest/widest setting. With the machine running, send the dough through the roller. Now, send it through again (so, 2x total). Note: if using a hand crank pasta machine instead, refer to the manufacture&#8217;s specific instructions for rolling the dough (the settings might differ but the rolling process is the same). You can also use a rolling pin to roll the dough as thin as you can, about 1/16 inch (1-2 mm).

Continue to roll the dough through settings #2-4, (2x) on each setting. Do not pull on the sheet as it comes through the roller; just guide it along gently. If at any point the dough becomes sticky, dust with semolina flour. I keep my work surface dusted with semolina at all times. This way I can coat both sides of my pasta sheet easily and quickly while I work.

Your pasta sheet is ready when it’s beautifully thin and somewhat translucent (you should be able to see your hand underneath). Don’t worry if the ends are not perfectly straight; you can always trim them with a knife.

To finish, dust the pasta sheet generously with semolina, fold it in half, and place onto your floured sheet pan. Cover with a kitchen towel. Repeat the rolling process for the remaining 3 doughs.

Step #2: Roll The Dough Into Pasta Sheets

Before cutting, I like to dry my pasta sheets ever so slightly. This firms up the final texture giving the strands a more “leathery” finish, rather than a soft and doughy feel (this will prevent the pasta from sticking together later on). 

To Semi-Dry: drape the pasta sheets over the back of a chair for about 10-15 minutes or so. Keep your eye on the time; you don’t want the sheets to dry out completely. You will be able to feel the difference.

To Cut: take a pasta sheet and cut it in half. Trim the ends, if you like. Run the sheet through your desired pasta cutter attachment to create strands. Alternatively, cut the dough by hand.

Step #3: Cut Pappardelle Pasta 

Lovely! Exactly the way my mother taught me to make the noodles for our chicken noodle soup - the only difference is we make the noodles thicker so they will soak up the broth the first day. Then we eat it the second day. Absolutely delicious! After you make your own pasta/noodles, you'll never want to eat store-bought. I remember the first time I had store bought noodles (I was a teenager and was having dinner at a friend's home). The noodles felt like they were just slithering down my throat with no flavor. I told my mother later that I felt so sorry for them, eating food that tasted so bad - and they didn't know any better because they'd never had homemade noodles.

https://www.youtube.com/watch?v=n9POQ2ymZVM

Learn how to make fresh pappardelle pasta at home, using the hand cut method (no machine required). All you need is 1 minute or less! 

Full recipe here: https://bit.ly/3OlT0JX

Timestamps:
0:00- How to Make Pappardelle Pasta
0:10- Fold Pasta Sheet
0:20- Fold Pasta Sheet (again)
0:27- Cut into Sections
0:35- Separate Pasta into Ribbons
0:50- Gather into a Nest

How to Make Pappardelle Pasta (hand cut)

Learn how to make homemade pappardelle pasta at home! This simple traditional egg pasta dough recipe made with all-purpose flour, semolina, and eggs. Make a traditional version or use homemade beet puree to give it a beautiful pink hue.

Homemade Pappardelle Pasta Recipe

(70 g) unbleached all-purpose flour

(85 g) semolina flour

Diamond Crystal kosher salt

egg, egg

(100 g) unbleached all-purpose flour

beet puree (see notes for directions)

If you are preparing both pasta doughs (for a dual-color effect once cooked), prepare each dough, one at a time, according to the instructions below. If you prefer to make one pound of just one type of dough, double the recipe quantities for that dough and proceed as follows – but portion the kneaded dough into four pieces for rolling, instead of just two.

Prepare the pasta dough: In a small bowl, whisk together the all-purpose flour, semolina, and salt. Place the dry ingredients in a pile on a clean countertop and create a well in the center with your hands. Make sure the sides of the well are deep enough to hold the wet ingredients.

Add the eggs (and beet puree, if preparing the beet pappardelle). Using a fork, whisk the eggs together. Continue to whisking the eggs, slowly adding the flour mixture from sides of the well into the egg mixture. Keep working until the dough is shaggy and just beginning to come together, and the egg mixture is no longer runny.

Using floured hands (or a bench scraper), continue to incorporate any remaining dry ingredients into the dough until it comes together. Knead the dough, dusting it with all-purpose flour as necessary to keep it from sticking to the countertop, for 10 minutes until it is smooth and very elastic. It should be slightly tacky, but not sticky. Divide the dough in half, flatten into a thick disk using your palm, and wrap each portion tightly in plastic wrap. Allow the dough to rest at room temperature for 30 minutes or up to 1 hour.

Roll the Pasta Dough: Line a sheet pan with parchment paper (or dust lightly with semolina flour) and set aside. Working with one portion of dough at a time, unwrap the dough from the plastic wrap and lightly dust with flour (as it rests, it will absorb the flour and become more tacky). Flatten the dough into an oval that is no more than ½-inch thick. Gently feed the dough (at the largest-width setting) through an electric or manual pasta machine. Repeat four more times, dusting the dough lightly with flour if it is sticking.

Continue to roll the pasta dough through the machine, adjusting the knob by one turn – slowly narrowing the opening with each turn –  until you reach setting “4” on your pasta machine (or to your desired thickness). Cut the sheet of pasta in half. At this point, you can trim and discard any scraggly ends or sides. Place the sheets on the parchment-lined baking sheet and allow to dry for about 5 minutes before cutting. Lightly dust the top of the pasta sheet with flour and fold in half. Dust lightly and fold in half once more. Using a large chef’s knife, cut the pasta lengthwise into ½-inch wide strips. Don’t worry if they are not perfect. Dust with noodles with semolina and gently transfer them to the parchment lined sheet pan (I like to gather them in several small loose nests to make it easy to add them to the past water) until ready to cook. Repeat this process with the remaining portions of pasta dough.

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pappardelle pasta, and stir to prevent any sticking. Cook the pasta, stirring occasionally, until until al-dente (*depending on the thickness of your pasta, the time will vary but it should only take about 2 to 3 minutes at most). Drain and serve pasta as desired.

It doesn't get much better than this mix of fresh herbs, lemon and garlic with these pappardelle egg noodles. This is a fast and easy pasta recipe.

Fresh Herb Pappardelle Pasta Recipe

olive oil

garlic (thinly sliced)

salt

black pepper

red pepper flakes

Parmesan cheese

lemon

parsley

chives

basil leaves (larger leaves torn)

Cook the pasta until al dente in a large pot of salted boiling water according to package instructions. Save 1/2 cup pasta cooking water before draining it in a colander.

Heat the oil over medium low heat in a dutch oven. Gently fry the garlic until it is light golden brown, about 2-3 minutes.

Add the salt, pepper and red pepper flakes.

Stir in the pasta, coating it in the oil and garlic.

Stir in the lemon juice and zest and reserved pasta water.

Fold in the Parmesan cheese.

Stir in the parsley, chives and basil leaves.

Divide into bowls and top with additional Parmesan before serving.

https://content.jwplatform.com/videos/6gCEYn24.mp4

With garlic, lemon and a mix of fresh herbs, you need to add this pappardelle pasta recipe to your list of easy pastas. It has just 11 ingredients and 3 of those are herbs including parsley, basil and chives. And before you ask, you absolutely can customize this combination depending on what you have in your kitchen. You also can add other ingredients like roasted tomatoes or sautéed mushrooms.
Music: Last Summer by @iksonmusic

Fresh Herb Pappardelle Pasta

A recipe for Braised Pork Ragu Pappardelle pasta. Juicy braised pork with tomato with pappardelle. Freeze this sauce for a quick weeknight dinner!

Braised Pork Ragu Pappardelle

vegetable

pork shoulder, fat

½ yellow onion, diced

carrots,

celery stalks,

garlic cloves,

thyme leaves

sage leaves

rosemary

tomato paste

dry red wine

(28 ounce) can whole tomatoes

salt and pepper

dry pappardelle

Preheat oven to 325˚F.

Place a Dutch oven over medium-high heat. Cut pork shoulder into four equal pieces and season all over with salt and pepper. Pour 1 tablespoon oil into Dutch oven and sear pork for 3 to 4 minutes on each side. Remove pork from pan and set aside.

Drain all fat from pot and add remaining oil. Add onion, carrot and celery and sauté for 4 to 5 minutes or until the onions begin to sweat and become slightly translucent. Add garlic and season with salt and pepper. Stir together.

Add herbs and continue to sauté for 3 to 4 minutes.

Add tomato paste and stir together. Lightly season with salt and pepper.

Deglaze pot with wine, making sure to scrape up all the brown bits from the bottom.

Reduce heat to medium and simmer until about ½ wine has evaporated.

Add the whole tomatoes, including juices, and stir together, slightly breaking up the tomatoes with the back of a wooden spoon.

Once mixture is simmering again, add pork back into the pot and bring to a boil. Cover pot and place on the lowest shelf in your oven.

Braise pork for about 2 hours or until the pork is fork tender.

Remove pot from oven and finely shred pork with two forks. Adjust seasonings if needed. Cover until ready to use.

Fill a large pot with water and place over high heat.

Once water is boiling, add a small handful of salt followed by pasta. Boil pasta, stirring frequently, until al dente, 5 to 7 minutes. Drain.

Divide pasta into individual bowls and top with a large ladle of ragu. Top with freshly grated Parmesan and serve.

Fresh pappardelle pasta with beef shin ragu

Pappardelle With Our Signature Beef Shin Ragù

Fresh Pappardelle

Beef shin

garlic cloves, finely chopped

onion,

carrots, finely chopped

celery sticks, finely chopped

litre of passata

tomato puree

bay leaf

beef stock

red Barolo wine

Sea salt,

Heat olive oil in a large oven-proof Dutch oven over medium-high heat. 

Brown the meat on all sides, about 5 minutes, working in batches if necessary. Once browned, set the beef aside. 

Reduce heat to medium. Add the onion and garlic to the same pot and sauté until fragrant and beginning to brown, about 2 minutes. 

Add the carrot and celery and sauté until the vegetables are softened, about 5 minutes. 

Add the tomato puree along with the passata and cook for another few minutes.

Deglaze with red wine and simmer until reduced by half, about 5 more minutes.

Once the wine has reduced, add back the browned beef, along with beef stock and bay leaf. Bring the liquid to a simmer over medium-high heat. Then, cover the dutch oven and transfer to the preheated oven. Cook for 4 hours or until the beef is very tender.

If the sauce is too liquidy at the end of the 4 hour cooking period, remove the beef and reduce the liquid over the stovetop, over medium heat, until thickened. 

Pull the meat into chunks and stir through the sauce. Taste for seasoning and adjust salt and pepper if necessary. 

Cook the pappardelle in salted boiling water for around 3-4 minutes or until al dente.

To serve, add the sauce to the pasta and roughly combine, then finish with freshly with grated Parmigiano Reggiano

This authentic Ragù Bolognese sauce recipe boasts a rich, melt in your mouth texture with incredible flavor. The secret is cooking the meat in milk first, to tenderize it, before adding white wine and tomato paste. Serve with fresh homemade pasta, pappardelle or gnocchi for an old world touch. 
**Make sure to read the Notes. Tips &amp; Substitutions section below for best results**
Recipe adapted from Essentials of Classic Italian Cooking by Marcella Hazan &amp; The Classic Food of Northern Italy by Anna del Conte.

Ragù Bolognese Sauce

unsalted butter

pancetta

onion

carrot

celery

lb. (250 g) ground beef, about 80% lean

lb. (250 g) ground pork

(236 ml) whole milk

nutmeg

(236 ml) dry white wine

(60-70 g) tomato paste (see Notes below)

(1x) 28 oz (800 grams)

lb. homemade pappardelle pasta

Parmesan cheese,

If you do tomatoes

My preferred canned tomato brands: San Marzano, Bianco DiNapoli, Cento, Jovial

Cooking times will depend on

If doubling the recipe: increase the cooking times

In a heavy bottom pot (a Dutch oven is perfect), warm the butter and olive oil over medium-low heat. 

In a food processor: pulse the pancetta, onion, carrot and celery together to finely chop. No large chunks. Note: do not over process the mixture; the texture will become too wet. Chopping can also be done by hand.

Add the chopped pancetta and veggie mixture to the pot. Sauté, stirring occasionally, for 10-15 minutes until lightly golden. Feel free to add more oil or butter as needed, if the mixture seems dry. 

Add the ground beef and pork. Use a fork to mash the meats together. Season with salt and black pepper. Cook just until the meat looses its pink color; do not brown. This will keep the texture of the meat soft.

Add the milk, nutmeg and bay leaf. Simmer until almost evaporated, up to 20 minutes (or more) depending on the size of the pot and how much liquid is released from the meat. 

Pour in the wine; simmer until almost evaporated. Add the tomato paste; stir to dissolve. Add 1 cup of stock and tomatoes. Stir well.

Reduce the heat to low. Cook the sauce, with the lid ajar, for about 1-2 hours.  The sauce should just “blip” about and not boil rapidly. Low and slow is key for a melt in your mouth texture. Do not rush the cooking process. If at any point the liquid is reducing too quickly, add more stock or canned tomatoes (if using). Sometimes I add more tomato paste for color. The final sauce should look similar to chili (thick, but no too thick). Skim away any fat from the surface and season with salt, if needed.

For the pappardelle: bring a large pot of water to a boil. Salt generously. Add the pappardelle noodles and cook until soft and al dente, 3-7 minutes depending on thickness. Taste for doneness. Make sure to to stir occasionally so the pasta doesn’t stick together. When finished, use tongs to transfer the pasta directly into the sauce, adding an additional pat of butter for flavor. Serve with Parmesan cheese.

This recipe is AMAZING! I would eat the sauce everyday if I could. It’s such a nice touch adding the pork- so much flavor.

another brilliant recipe, emilie. 
rave reviews here at home.
i used onion powder with the nutmeg and bay leaf because we don't eat onions.
it was mostly a hands off recipe, which is always welcome.
thanks for all your efforts and for sharing them with us!

oh, yes, stuff for the freezer! i am eager to see what you have in store.
i didn't write down how much i used in my notes but i'm guessing a teaspoon.
i snubbed my nose at onion powder for years but have found a few more recipe developers using it of late and i'm finding it works really well (and sure beats cutting up onions!) thanks for writing back, emilie. i love your site and your work.

Yessssssss. Omg yes. This was worth every minute it took to make, and start to finish it was just over four hours (I doubled the recipe). I have always wanted to make a bolognese. My word is this recipe incredible. I made the noodles, too, and we all loved them. I didn’t change anything. Definitely perfect as written!

Well,  Emilie, you certainly “fell down the right rabbit hole” on this recipe.  My Bolognese Nonna would heartily agree. Her preparation of the sauce, and what I use myself now is almost exactly what you described. Squisito!
As I am sure you know Italians from that region are very fond of nutmeg, and I generally go nutmeg heavy when preparing the sauce.  I also use 3-4 dried porcini mushrooms, soaked in about 1/2 cup boiling water and then cut up with scissors before adding pieces and liquid to the sauce.  They just give a little umami blossom that is not just “mushroomy.”
The milk, though, is the key and I am so pleased that you took the time to share that and hopefully dispel the myths that heavy cream or half and half are needed to make this wonderful sauce.
BTW, when our son was going through a meatless period, I even tried making this using TVP rehydrated  in vegetable stock in place of the meat.  I had to ramp up the porcini punch, but it was incredibly tasty….a meatless Bolognese.

We just had this ragu as written, and although it wasn't as red as a typical tomato sauce or as shown in the pictures, it was truly amazing. I cannot imagine how this could taste any better with homemade pappardelle noodles, but I will attempt to make them next time I truly want to blow anyone's mind with this ragu. Enough said!

It was a bit bland...made it according to the directions

I haven’t tried Emilie’s version yet, but have been making Marcella’s version since 1979. I usually make 4x the recipe in a big Le Creuset pot. I’ve made it 4 – 5 days in advance. It also freezes beautifully. It’s really perfect for a big crowd – I’ve made it for a crowd of about 20. 

Can’t wait to try this version which seems to be a little shorter to make.

Loved it!  I did 1.5x the recipe - it took quite a while to evaporate the liquid but no worries, the longer it cooks the better!  I swapped the milk for an almond creamer since the dairy is not great for me but it was still probably one of the better Ragu sauces I have made!

I did some research on cooking with a non dairy option and the suggestion was almond or soy.  I've got a thyroid condition so soy is out.  The almond 'barista' creamer is possibly a bit thicker than the almond milk but I think it is just packaging in the end. The almond lent no adverse flavor nor really any flavor at all and worked beautifully.  I believe whole cow milk may have been richer in flavor but this was sublime if I do say so myself :)

Five stars!!! I’ve made this recipe twice and followed it to a T. My family loves it so much I had to double the recipe on my second try. My question is, would there be a significant difference if I add garlic? Thanks!

Great tips about the cooking: not to overblown it and make it hard and rubbery and to cook it slowly over a longer period of time. 
Loved the addition of milk and of the nutmeg. Thank you!

Wonderful depth of flavour and a real crowd-pleaser. I made this ragu to layer into my lasagne for a birthday meal. My eldest son, who’s a huge foodie (and sometimes my harshest, most honest critic), gave it 10/10 for flavour. His one comment was that the fresh pasta absorbed a bit too much of the moisture. I had used more lasagne sheets than I normally would, to be honest, but in retrospect, I should have added the recommended larger quantity of stock. (I had 150-200 ml left over). This will be the go-to recipe for bolognese from now on. Worth every bit of effort, it could be left in the slow cooker once bubbling away. Great recipe, Thank you Emilie.

Thank you so much! Not only it makes sense, came at a perfect timing! I appreciate it!

Perfection!
We have made this a few times now and the sauce is gone before the pasta is cooked! 
Everyone keeps dunking their bread in it because it's sooo good!
What a great dish, thank you!

<em>(Review provided by a support team member for theclevercarrot.com)</em>

Excellent recipe. I don’t care for ground beef, so I chopped  the beef and pork into 1/4 inch pieces.  A bit of work but I think it creates an even softer texture!  It’s what I do for my Italian lasagne recipe.  I didn’t think of doing it for bolognese.  

Thank you.

Super recipe, tried it with and without tinned tomatoes, either way it was so soft and melt in your mouth. What really was the star turn was the addition of chicken livers. Amazing, it added a depth of flavour that is irresistible and hard to beat.

I have made this recipe several times and my family loves it. This last time, I did not have any white wine and looked up that a good substitute would be apple cider vinegar which I had on hand. However, it was a disaster as it was too tangy. What would be a good substitute or is it better to leave it out altogether?

When I don't have white wine on hand, I've used white balsamic vinegar diluted 50/50 with water as a substitute.

Can you please advise how to cook this recipe, including the chicken livers.
Id like to cook with ground lamb and chicken liver, would it be the same meat cooking method as already mentioned?

This is the best Ravi sauce recipe I have ever made. The flavour is incredible!

I made this Ragu and lasagna  recently (along with the home made noodles) and absolutely loved it, as did everyone else. Not a bit of Leftovers!  I used tomato Passata instead of tomato paste/stock which was a great substitute suggestion in the notes! Will be making more of this to freeze and have on hand since it was so delicious!

If you omitted the tomatoes, that might be the problem since they add acidity. I’m sure Emilie has better ideas, but I would add the tomatoes and cook another 1/2 to 1 hr. I’ve been making Marcella Hazan’s version of this for 45 yrs now and it’s never failed me. Good luck and Happy Healthy New Year to all!

This sounds divine &amp; I want to make it. However, I don’t have access to pancetta. Ok to use thick sliced bacon??
Will this make a 9 x 13 lasagna?

I have made this exactly as per the recipe several times. My family love it!! My daughter refuses to eat any other bolognese recipe (1st world problems 🤪). It takes a little more effort than a simple quick bolognese but it is so worth it!!

I too notice a sweetness to the sauce, but I think that simply because I’m so used to things being heavily spiced. 

I think the sweetness is simply the tomato  

And I also had to use lactose free milk as I can’t tolerate regular milk and it seem to work well  

I tripled the recipe and pulled out the restaurant stock pot. Lol but I’m glad I did. It will be a great treat from the freezer.

Yum, added garlic and zucchini and it came out great. Thank you for the recipe.

Would be useful to say how many people this recipe is supposed to serve.

This is the best ragu bolognese sauce I have ever made, after trying so many recipes. I’m so happy I found it! Thank you!

Love the bold flavours of Mediterranean cooking.  This was an exceptional version of Bolgnese Ragu.  More subtle but everything you's expect from a meat sauce.  It was definitely restaurant worthy.  Five stars from an Irish guy who loves Italian cooking.

Absolutely incredible! I did sub ground chicken because we don’t eat pork or beef, but followed the rest of the recipe to a tee. I’m currently uncomfortably full because I couldn’t stop myself!

I love the idea of the sauce but alas I’m Jewish so no meat and milk for me but I can really see how using the milk would work beautifully 
And I love the idea of pulsing the vegetables 
I know I can use the idea in other recipes

this is the best bolognese sauce I have ever made

Hands down, the best Ragù I have ever had, let alone made.  I made this lasagna for Christmas Eve dinner with the bechamel and home made noodles and it was devoured in 10 min by all.  My only complaint is that I should have made 2!  My 12, 15, 19 and 20 year old kids all loved it as well which is always a plus when everyone will actually eat a dish.  This is a keeper!

Hi Emilie! This recipe looks amazing and I will try making it tomorrow. I have 400 gr ground beef mixed with 100 gr fat, will that work instead of pork? (Our butcher doesn't do pork). Also is there something I can use instead of milk that will work for this recipe? I really want the rich flavors but my husband is Jewish and can't mix meat &amp; dairy. I'm so excited to make this for our Shabbat dinner! If I freeze the extra sauce, can I defrost it on the stove for a few minutes or does it need to spend a night in the fridge defrosting? Thank you for the recipe! Can't wait to try it!

Great recipe and an authentic Bolognese sauce.  Most recipes omit the milk, which tenderizes the meat, and a dependency on tomatoes.  This recipe emphasizes the sweetness of the veggies and how it plays against the meat.  I used a good Italian Pinot Grigio from Fruilia.

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