HOMEMADE PAPPARDELLE WITH BOLOGNESE SAUCE
Provided by Kate Ewald
Categories Milk/Cream Wine Father's Day Dinner Meat Ground Beef Venison Sausage Family Reunion Party Potluck Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 16
Steps:
- Melt butter with oil in heavy large pot over medium heat. Add next 4 ingredients. Sauté until vegetables are soft but not brown, 12 to 14 minutes. Add beef, sausage, venison, and bacon. Increase heat to high. Cook until meat is brown, breaking into small pieces with back of spoon, about 15 minutes.
- Stir in milk, wine, and tomato paste. Reduce heat to low. Simmer until sauce is thick, flavors blend, and juices are reduced, stirring occasionally, about 1 hour 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and chill. Rewarm over low heat.
- Cook pasta in very large pot of boiling salted water until just tender but still firm to bite, stirring often, 4 to 5 minutes if cooking immediately or 5 to 6 minutes if previously chilled. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add warm Bolognese and 1 cup cheese. Toss over medium heat until heated through, adding reserved cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper.
- Transfer pasta to large shallow bowl. Serve, passing additional cheese.
- What to drink:
- Pour a medium-bodied red, like the Michele Chiarlo 2007 Barbera d'Asti "Le Orme" ($15, Italy).
FRESH PAPPARDELLE
The flat egg noodles known as pappardelle are like a wider fettuccine. The ribbony pasta is the perfect canvas for a homemade sauce like Grandma's Bolognese.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Time 2h
Number Of Ingredients 5
Steps:
- Whisk together both flours and 1 teaspoon salt in a large bowl. Make a well in center; add eggs and 2 tablespoons oil. Using a fork, work flour mixture into wet ingredients, slowly incorporating all flour in bowl to form a sticky dough. Transfer to a lightly floured work surface and knead dough until all bits are incorporated. Continue kneading until very smooth and no longer sticky, adding additional 00 flour as necessary, about 5 minutes. Place an overturned bowl over dough and let stand 1 hour (or wrap in plastic and refrigerate up to overnight; let stand at room temperature 1 hour before using).
- Dust work surface with semolina. Cut dough into 16 pieces. Working with one piece at a time, and keeping the rest covered with plastic wrap, flatten into an oblong shape. Very lightly dust with 00 flour; pass through a pasta machine at its widest setting. Fold in half, rotate 90 degrees, and pass through two more times on same setting to smooth dough and increase elasticity. Adjust machine to next setting and pass pasta dough through twice more, gently supporting it with the palm of your hand as it emerges. Continue to pass through ever-finer settings, once each, ending at second or third to last; dough should be very thin, and you should be able to see the outline of your hand through it, but it should not be translucent. Lay dough flat on an 00 flour-dusted surface, or drape over a pasta rack or backs of chairs, until just tacky, 10 to 15 minutes. Repeat with remaining dough.
- Fold pasta into quarters; cut into 3/4-inch-wide strips. Unfold and drape over rack until almost dry, about 20 minutes. (If not cooking immediately, you can gather several strands and form into a nest shape. Place pasta on a semolina-dusted baking sheet and let dry 24 hours. Store in an airtight container up to 2 weeks.)
HOMEMADE PAPPARDELLE
Provided by Food Network
Time 1h15m
Yield About 1 pound
Number Of Ingredients 5
Steps:
- Add the flour and salt to the center of a large wooden board. Use your hands and make a well in the center of the mound. Whisk together the eggs and olive oil in a bowl and pour into the well. Use a fork to whisk the eggs into the flour, incorporating slowly into the rim of the flour until it is completely incorporated.
- Once incorporated, knead the pasta for about 8 minutes, adding just a bit more flour if the board is sticky. If the dough feels too dry, add a drop of water as you go. The dough should feel elastic, smooth and a bit sticky. Shape the pasta dough into a ball and wrap in plastic wrap. Let rest for at least 30 minutes to 1 hour at room temperature to let the gluten relax so rolling will be easier.
- Set your pasta machine to the widest setting. Divide the dough into 4 pieces. Roll each piece out from the widest setting to the thinnest. Hand cut the pasta into pappardelle.
- Gather the strands together in your hands and shake loosely so they don't stick together. Toss with some semolina flour. Divide into portions on a sheet tray.
- Bring a pot of salted water to boil. Boil the pasta until al dente and drain, about 3 minutes.
HOMEMADE PAPPARDELLE
Provided by Kate Ewald
Categories Pasta Maker Egg Low Fat Vegetarian Dinner Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 1/2 to 2 3/4 pounds
Number Of Ingredients 5
Steps:
- Place 2 1/2 cups flour and 3/4 teaspoon salt in processor; blend 5 seconds. Whisk 3 eggs, 3 yolks, and 3 tablespoons water in bowl.
- With machine running, pour egg mixture through feed tube. Blend until sticky dough forms, adding water by teaspoonfuls if dry.
- Scrape dough out onto floured work surface. Knead dough until smooth and no longer sticky, sprinkling lightly with flour as needed if sticky, about 8 minutes. Shape into ball. Cover with plastic wrap and let rest 45 minutes. Repeat with remaining flour, salt, eggs, yolks, and water.
- Divide each dough ball into 4 pieces. Cover dough with plastic wrap.
- Set pasta machine to widest setting. Flatten 1 dough piece into 3-inch-wide rectangle. Run through machine 5 times, dusting lightly with flour if sticking. Continue to run piece through machine, adjusting to next-narrower setting after every 5 passes, until dough is about 26 inches long. Cut crosswise into 3 equal pieces. Run each piece through machine, adjusting to next-narrower setting, until strip is scant 1/16 inch thick and 14 to 16 inches long. Return machine to original setting for each piece. Arrange strips in single layer on sheets of parchment.
- Repeat with remaining dough. Let strips stand until slightly dry to touch, 20 to 30 minutes. Fold strips in half so short ends meet, then fold in half again. Cut strips into 2/3-inch-wide pappardelle. DO AHEAD: Can be made 1 day ahead. Arrange pappardelle in single layer on sheets of parchment. Stack sheets in roasting pan. Cover; chill.
More about "homemade pappardelle recipes"
HOMEMADE PAPPARDELLE - SAVORING ITALY
From savoringitaly.com
Reviews 23Estimated Reading Time 7 mins
PAPPARDELLE & TOMATO SAUCE | PASTA RECIPES - JAMIE …
From jamieoliver.com
HOW TO MAKE PAPPARDELLE PASTA - NO RECIPE REQUIRED
From noreciperequired.com
PERFECT PAPPARDELLE RECIPES | FEATURES | JAMIE OLIVER
From jamieoliver.com
HOMEMADE PAPPARDELLE RECIPE | BON APPéTIT
From bonappetit.com
10 BEST PAPPARDELLE PASTA RECIPES | YUMMLY
From yummly.com
HOMEMADE EGG PAPPARDELLE - ITALIAN RECIPE BOOK
From italianrecipebook.com
HOMEMADE PAPPARDELLE WITH BOLOGNESE SAUCE RECIPE
From bonappetit.com
HOMEMADE PAPPARDELLE RECIPE - JOHNNY MONIS | FOOD
From foodandwine.com
5/5 (1)Total Time 1 hrAuthor Chuck Sampson
- In a food processor, combine the flour and semolina and pulse several times. In a measuring cup, mix the whole eggs and egg yolks. With the machine on, pour in the eggs and process until the flour is moistened; the dough may still be a bit crumbly. Turn the dough out onto a floured work surface and knead until silky smooth, about 3 minutes. Wrap in plastic and let stand at room temperature for 30 minutes.
- Divide the dough into 3 pieces; keep 2 pieces wrapped. Flatten the remaining piece of dough, dust it with flour and roll it through a hand-cranked pasta machine, beginning at the widest setting and stopping at (or just before) the thinnest; dust the dough lightly with flour between settings. Cut the strip into 4 pieces, 10 to 12 inches each, and dust with flour. Roll up each piece loosely and slice 3/4 inch thick. Uncoil the pappardelle and toss them with flour. Transfer the pappardelle to a flour-dusted baking sheet. Repeat with the remaining pieces of pasta. Toss the pappardelle occasionally to dry them out evenly and keep them from clumping.
HOMEMADE PAPPARDELLE – RECIPES NETWORK
From recipenet.org
FRESH PAPPARDELLE RECIPE | FOOD & WINE
From foodandwine.com
ITALIAN DRUNKEN NOODLES: SAUCY HOMEMADE PAPPARDELLE
From allourway.com
EASY HOMEMADE PAPPARDELLE PASTA | JULIE BLANNER
From julieblanner.com
21 PHILIPS PASTA MAKER PAPPARDELLE RECIPE - SELECTED RECIPES
From selectedrecipe.com
6 HOMEMADE PASTA RECIPES | OLIVEMAGAZINE
From olivemagazine.com
PAPPARDELLE WITH BASIL PESTO, RICOTTA & BURRATA | RECIPES, YUMMY …
From pinterest.ca
HOMEMADE ITALIAN PAPPARDELLE (FRESH PASTA RECIPE) - FOODWORTHFEED
From foodworthfeed.com
HOMEMADE PAPPARDELLE | CIAO ITALIA
From ciaoitalia.com
AUTHENTIC HOMEMADE PAPPARDELLE PASTA RECIPE - CUCINABYELENA
From cucinabyelena.com
HOMEMADE PAPPARDELLE - 101 COOKBOOKS
From 101cookbooks.com
PAPPARDELLE PASTA MADE FROM SCRATCH - ITALIAN KITCHEN CONFESSIONS
From italiankitchenconfessions.com
20 BEST PAPPARDELLE PASTA RECIPES - MAPPING WITH MANDY
From mappingwithmandy.com
HOMEMADE PAPPARDELLE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
PAPPARDELLE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEST PAPPARDELLE BOLOGNESE RECIPE - HOW TO MAKE PAPPARDELLE
From delish.com
HOMEMADE PAPPARDELLE - GOOD CHEF BAD CHEF
From goodchefbadchef.com.au
PAPPARDELLE WITH MIXED FRESH MUSHROOMS - LIDIA
From lidiasitaly.com
PAPPARDELLE RECIPES - BBC FOOD
From bbc.co.uk
20 BEST PAPPARDELLE PASTA RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
PAPPARDELLE WITH CABBAGE, CRUMBS AND CRISPY GARLIC - CTV
From more.ctv.ca
HOW TO MAKE PERFECT PAPPARDELLE PASTA AT HOME - THE CLEVER CARROT
From theclevercarrot.com
HOMEMADE PAPPARDELLE PASTA WITH MEAT RAGU - TRIED AND TRUE …
From triedandtruerecipe.com
15 BEST PAPPARDELLE PASTA RECIPES - TOP RECIPES
From topteenrecipes.com
PAPPARDELLE WITH MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
PAPPARDELLE WITH ITALIAN SAUSAGE - SPEND WITH PENNIES
From spendwithpennies.com
HOMEMADE PAPPARDELLE WITH BEEF RAGU - THE MIGONI KITCHEN
From themigonikitchen.com
PAPPARDELLE PASTA RECIPE | HOW TO MAKE HOMEMADE …
From vincenzosplate.com
PAPPARDELLE PASTA RECIPE - BBC FOOD
From bbc.co.uk
HOMEMADE PAPPARDELLE PASTA RECIPE - A BEAUTIFUL PLATE
From abeautifulplate.com
BASIC PAPPARDELLE RECIPE - LOS ANGELES TIMES
From latimes.com
CLASSIC HOMEMADE BOLOGNESE SAUCE (PAPPARDELLE) - SPEND WITH …
From spendwithpennies.com
HOMEMADE PASTA RECIPE - PAPPARDELLE • BUTTER AND BOURBON
From butterandbourbon.com
BEST PAPPARDELLE RECIPES | OLIVEMAGAZINE
From olivemagazine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love