Regional Italian Pasta Making Tasting Notes
May 22, 2020
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Pappardelle alla Bolognese Recipe
- Flat surface to work the dough, preferably wood butcher block or flat granite countertop
- Rolling Pin
- Bench scraper
- Flour sifter (optional)
- Water for the dough
- Sharp Knife for cutting the dough
- Plastic wrap (cling wrap)
- Pot of salted, boiling water
- Saute pan for making the final dish
- Tongs or spatula
Ingredients Provided (two servings)
- 1 lb, “00” flour (454 grams)
- 9 oz, Whole eggs (approximately 5 eggs + 1 yolk), beaten (254 grams)
- Ground Beef, 1 lb
- Ground Pork, .5lb
- Ground Veal, .5lb
- Onion, small dice, 1 ea
- Celery, small dice, 2 stalks
- Carrot, small dice, 1 ea
- Garlic, minced, 2 tbls
- Red Wine, 1 cup
- Whole canned tomato in juice, 1 can
- Salt and Pepper, To taste
- Sift the flour onto the work surface into a mound. Make a crater in the middle about 5 inches in diameter. You should be able to see the work surface while the wells walls are high enough to contain the eggs.
- Pour the beaten eggs into the well. Using a fork, start to incorporate the flour into the eggs a little at a time. Continue mixing until the dough is the consistency of pancake batter. Scrape any excess dough off the fork
- With a bench scraper, scrape remaining flour into the dough. Working in a clockwise motion cut the dough and fold together until a heavier dough forms. About 3 minutes.
- Scrape the bench scraper clean into the dough and start to knead with your hands. Using the heels of your palms, pull the far end of the dough towards you and then push away while folding over itself. Rotate a quarter turn and continue with the same motion. Repeat these steps for about 5 minutes.
- Wash but do not dry your hands. The extra water on our hands will help hydrate the dough. Continue kneading for about 5 more minutes, until you have a smooth dough ball.
- Wrap the dough tightly with plastic wrap and allow to sit at room temp for about 30 minutes.
- Unwrap the dough and cut in half. Knead each half back into a smaller dough ball shape. This will make rolling the dough much easier. Also, if you do not need all the pasta at once it is easier to save one half for up to 3 days, tightly wrapped, in the refrigerator.
Rolling the Pasta Sheet
- Lightly flour the work surface with a small amount of the same flour used to make the dough.
- Place the dough ball on the floured surface and using the soft part of your palms, gently flatten the dough into a disk about 6 inches wide.
- From here think of the dough as a clock from 9 to 3. Position the rolling pin in the middle of the dough with the ends of the pin at 9 and 3.
- Applying even pressure, roll the pin up towards 12 o’clock, bring the pin back to the middle and roll towards you, this will shape the dough like an egg. Rotate the dough 90 degrees and repeat the same steps.
- Repeat the steps until the dough is about 14 inches in diameter.
- Now that the dough sheet is larger we will do the same steps but use the rolling pin to turn the dough.
- We will now use the other hours on the “clock” to finish rolling the dough, 10, 11, 12, 1, and 2.
- Always starting from the middle, roll towards each hour of the clock about 5 times before moving to the next mark.
- Use the rolling pin to continue turning the dough a quarter turn and rolling out each hour until the desired thickness is achieved
- You should be able to see your hand through the dough when held up to light with an even thickness all around.
Cutting the Pasta Sheet
- Allow the sheet of dough to dry on the work surface for about 5 minutes.
- Square of the ends of the dough to make a uniform shape.
- Fold the dough as if you are folding a piece of paper to go into an envelope.
- Using a sharp knife cut the folded dough into pasta strands about half of an inch thick.
- Unfurl the dough strands by gently fluffing together.
- Heat a large saute or sauce pan over medium high heat.
- Render off all the ground meats and season with a little salt and pepper. Remove the meat from the pan and strain off the rendered fat.
- Saute the onions, carrot, celery, and garlic until soft and golden brown but not burnt.
- Delgaze the pan with the red wine and add the meat back into the pot.
- Reduce the wine out by half.
- Add the canned tomato into the pot with the veggies and meat. Bring back to a light boil.
- Reduce the heat to medium to low and allow the liquid to reduce out wile thickening to a sauce consistency. This should take 45 minutes to an hour. Stir the sauce every few minutes to keep from sticking to bottom of the pan. Control the amount of heat to keep from burning.
- Season with salt and pepper to your liking.