How To make Pappardelle Ii (Duck)

Make your roast duck go further with pappardelle! | Pasta Grannies Diaries

A behind the scenes glimpse of what the Pasta Grannies team do when they're not filming pasta.. they're filming pasta and then eating it. We try to stay in an agriturismo so we can experience local food and here Maria Stella (and her family) makes pappardelle for us - dressed with some roast duck. It's a great way to feed lots of people.

Maria's agriturismo is half an hour's drive from Venice and is called Agriturismo Mocenigo.

Homemade Duck Egg Pappardelle Bolognese

On this week's episode of Taste of Retirement, Rob teaches you how to make a homemade duck egg pappardelle bolognese pasta that is oh so delicious! This is an episode that you don't want to miss!

Now, most people get intimidated when it comes to how to make pasta or homemade pasta, but it's really pretty simple. You just need eggs, flour and salt - that's it. In our case, we used duck eggs, a double zero flour and some semolina. In our opinion, you can make good pasta without it being a semolina pasta dough. Essentially you'll combine 3 parts flour to 1 part semolina and then start with four duck eggs and don't be afraid to add some more if your pasta dough isn't getting the consistency needed, which is one that is fairly taught, but still able to me pressed and molded. From there, you want to wrap it in plastic or cling wrap and let it rest for 30 minutes to an hour. Then you'll divide it into four equal parts and roll out the dough into long, thin football like shapes before sending it through your pasta maker attachment on your kitchen aide. Once you've gone through all the settings, take around a foot long rectangle and carefully fold it over itself and cut it into 1 to 1 1/2 pieces.

Next is the bolognese sauce. Our bolognese sauce recipe is as follows:
1lb ground chuck (80/20)
32oz can of whole peeled tomatoes
10 cloves minced garlic
1/3 cup tomato paste
1 cup dry red wine
1 cup whole milk
2 bay leaves
2 carrots finely chopped
2 celery stalks finely chopped
1 onion finely chopped
Salt & pepper to taste
Canola oil

You'll start by browning the ground chuck in some canola oil and then use a slotted spatula to remove most of the meat. Then add in the mirepoix and roast the veggies until they start to become translucent. Next you'll add in garlic and roast for about a minute before slowing starting to add the tomato paste, red wine, bay leaves, whole milk and the tomatoes along with some of the juice. From there, you will continue to stir and monitor it as it begins to reduce, about 30 minutes or so.

Bolognese pasta recipe:
Boil your fresh duck egg pappardelle noodles for around 90 seconds
combine noodles and sauce

There you have it, that is our recipe for our duck egg pappardelle bolognese pasta. We hope you give it a go and let us know what you think! Don't be afraid to try and add different types of meat or combine meats for a more hearty sauce.

Pappardelle Pasta Recipe- Restaurant Secret Recipe

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This recipe used the sous vide short ribs from the previous episode:


Ingredients:

Short Ribs (Braised, No bones) 120g
Pappardelle 75g
Cherry Tomato 7 pcs
Onion 1/4 ea
Garlic Minced 2 tsp
Basil 2 large leaves (+ small leaves for garnish)
Olive oil 3 Tbsp
Chicken Stock 1/2 cup
Maggi Sauce 1 tsp
Unsalted Butter 1 Tbsp
Short Rib Marinade 2 Tbsp
Water as much needed

Directions:

1. Preheat the oven to 450F
2. Reheat the short rib with short rib marinade and water enough to cover the meat on medium to medium low heat.
3. Roast cherry tomatoes with olive oil and salt in the oven (20 minute check + 5 minute(s))
4. Small dice onion and pick, wash, and tear basil leaves.
5. When the tomatoes are done mix with torn basil leaves, add 1/2 Tbsp of olive oil and lightly smash the tomatoes to release the juice.
6. When the braising liquid is reduced and short ribs are fork tender, break the meat chunks apart with hand like pulled meat.
7. Cook pappardelle and drizzle and mix with some olive oil.
8. Mix the chicken stock with Maggi sauce.
9. On the pan start by searing short ribs on all sides and add onions and garlic.
10. Deglaze with chicken stock+Maggi and reduce it down to 1/2 of its original volume.
11. Mix in the butter and cherry tomato+basil mix.
12. Add pappardelle season with salt and mix the pasta on the pan.
13. Plate and garnish with small basil leaves and olive oil.

If you have the ingredients ready, this is a 30 minute restaurant style dinner.

Enjoy and happy cooking.

Pappardelle with duck ragout recipe SBS Food

Darren Robertson's duck ragu | Episode 5 | Make it delicious. |

Darren Robertson continues our comfort food theme, creating a flavourful duck ragu with pappardelle. It's the perfect dish for a snug night in. Catch our new episode here:

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Slow Cooked Shredded Beef Ragu with Pappardelle

Melt-in-your-mouth shredded beef in a rich tomato sauce. Classic Italian, it's worth the patience!