- Home
- Pasta
- How To make Pappardelle Iii(Assembly)
How To make Pappardelle Iii(Assembly)
1 x Pappardelle I (Pasta) **
1 x Pappardelle II (Duck) **
GARNISH:
1 tb Salt
1/4 c Cheese, Parmesan, freshly
-grated (or more)
** Recipes for Pappardelle I Pasta, and Pappardelle II Duck should have been completed before this recipe is started. To Assemble: ???? Have the warm duck sauce standing by. Cut the dough into 3 pieces. Roll out 1 piece of dough on a lightly floured board to a thickness of 1/16 inch. Starting from end nearest you, roll dough around and around a rolling pin until it's all rolled up. Cut dough down length of rolling pin, then cut into pappardelle strips about 1 x 5 inches. Repeat with remaining 2 pieces of dough. Place pappardelle on tray lined with floured cloth and let dry briefly, uncovered, in refrigerator. Meanwhile, bring 5 quarts water to a boil and add 1 tablespoon of salt. Add pasta gradually, stirring with wooden spoon. Boil vigorously, uncovered, until just tender, 2 to 4 minutes. Drain well. Immediately return the pasta to the empty pot with half of the sauce and 1/4 cup Parmesan, tossing gently over medium heat. Serve immediately on heated plates, topping with remaining sauce. Additional Parmesan and a pepper mill should be made available at the table. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Lidia Bastianich, Felidia Restaurant, New York
How To make Pappardelle Iii(Assembly)'s Videos
Authentic Fettuccine Alfredo Only Needs 3 Ingredients
#shorts #pasta
No, it doesn't need any cream or garlic, my friends!! This is the original recipe for Fettuccine alfredo.
1lbs Fettuccine pasta
6.5 oz parmigiano reggiano
10 tbsp unsalted water
roughly 1 1/2 cups salted pasta water
FOLLOW ME:
Instagram-
TikTok-
Facebook-
BUSINESS INQUIRY: cookingwithchefsonny@gmail.com
Pasta | Basics with Babish
Enter offer code “Babish” at Squarespace.com for 10% off your first purchase, or visit:
Pasta - one of the most beautiful and elegant dishes you can make in your kitchen. Learn how to make pasta from scratch, by hand, as well as two ways to utilize the fettuccine: aglio e olio and cacio e pepe.
Recipe:
Watch the rebroadcast of the Twitch livestream for this episode here:
Grocery List:
Flour
Semolina flour
Eggs
Olive oil
Romano
Parmigiano reggiano
Garlic
Parsley
Lemon
Salt
Black pepper
Special equipment:
Rolling pin OR pasta press
Stainless steel pan
Cheese grater
My first cookbook, Eat What You Watch, is available now in stores and online!
Amazon:
Barnes & Noble:
Theme song: Stay Tuned by Wuh Oh
Music: “Feel Good“ and “Add And” by Broke for Free
Binging With Babish Website:
Basics With Babish Website:
Patreon:
Instagram:
Facebook:
Twitter:
Twitch:
Ciao Italia 2122 Fresh Pappardelle
How To Make Homemade Pasta with KitchenAid Mixer
Full Recipe and Directions:
Learn more - KitchenAid Pasta Attachments:
Chef Austin with Everything Kitchens explains how to make homemade pasta from scratch with your KitchenAid mixer and attachments.
Don't forget to subscribe and check out our other videos for more product reviews, recipes, and chef tips! Our Channel:
Website →
Like us →
Instagram →
Pinterest →
How to Cook: Pappardelle with Beef Shin Ragu | Padella Pasta Kits
Watch Padella's Tim Siadatan prepare the Pappardelle with Beef Shin Ragu Padella Pasta Kit.
Order yours at shop.padella.co
VEGETABLE RAGU WITH PAPPARDELLE PASTA
Print Recipe + Tips -
(All Recipes have step by step photos)
An incredible Vegetable Ragu that's so rich in flavour you'd never know it's meat-free! Made with beautiful and simple vegetables, fresh herbs and garlic. Toss with your favourite pasta and top with plenty of parmesan cheese!
Ingredients
1 large carrot or 2 small, peeled and finely chopped
1 stick celery finely chopped
1 large large onion peeled and finely chopped
1 red bell pepper finely chopped (seeds and stalk removed)
3 cloves garlic peeled and finely chopped
1 cup fresh cherry tomatoes cut into quarters
1 tbsp fresh rosemary roughly chopped
1 tbsp fresh thyme roughly chopped
3-4 sage leaves roughly chopped
1 bay leaf
½ cup white wine (125ml)
2 cups vegetable stock (500ml)
1 tbsp tomato paste (tomato puree UK)
2 tbsp dried porcini mushrooms
2 tbsp olive oil
2 tbsp butter (30g)
salt and pepper to season
For serving
14 oz pappardelle pasta or pasta of choice (400g)
Instructions
Prepare the vegetable stock and add the dried porcini mushrooms to the stock to rehydrate, set aside.
Add 1 tbsp of olive oil and the butter to a large deep-sided pan on a medium-low heat. Once hot add the chopped carrot, celery, onion, bell pepper and all the chopped herbs and saute for 10-15 minutes until softened but not browned.
Add the garlic and saute for 1 minute until fragrant. Add the cherry tomatoes and the white wine and simmer for 2-3 minutes until reduced slightly.
Scoop out the porcini mushrooms from the stock and roughly chop then add to the vegetables. Add the vegetable stock, bay leaf and tomato paste (concentrate), stir to combine.
Cover the pan and simmer for 30 minutes, uncover and simmer for another 20 minutes until the sauce has reduced and thickened slightly and the vegetables are tender.
Prepare your pasta until al dente (around 8-10 minutes check packet instructions) and toss with the ragu, serve with grated parmesan.
Follow us on
Instagram:
Facebook:
Pinterest: