How to make Fresh Pappardelle
October 11, 2012 in How to make Fresh Pasta, Italian Classics, Janice Tripepi, Pasta Recipes
Here is part two of the Pappardelle with Ragu di Fusillo – Chuck Sauce Meal. Making fresh pasta is just so damn satisfying. The ingredients are so simple and basic that they stir up ones primal instincts. Flour is one of the most humble and honest ingredients that we cook with…..
Pappardelle are big and generous in the mouth and are traditionally served with a slow cooked meat ragu. When the hunting season opens in Italy usually around August/ September this is one of the first pastas you will see adorning the table. It’s the perfect partner to a great glass of your favourite red wine. This simply must be accompanied by a great loaf of crusty bread. Bread, on an Italian table becomes a utensil. Fork in you right hand and bread in your left …
As, there were only three of us at the dinner table on Tuesday I made just a small amount of pasta dough.
Fresh Pappardelle
- Click on the picture for the recipe.
Don’t forget to tune into SABC2 this Saturday 13th Octoberfor the first installment of South Africa’s firstBlogger Competition.
As alwaysBuon appetitioxxxjan
