Pappardelle with Bolognese Sauce
Pasta from scratch, how to
Ingredients:
For the pasta:
• 100g of ‘00’ flour
• 25g of semolina
• 3 Egg yolks
• 1 whole egg
• Olive oil
• Pinch of salt
For the Sauce:
• 1 onion
• 1 carrot
• 1 celery
• 3 garlic cloves
• 1 Tbsp of tomato paste
• 1/2 cup of red wine
• Passata
• 1 Tbsp of milk
• Ground beef (80/20)
• Thyme and bayleaves
Instructions:
• Pasta dough: Make a well with the flour and add all the eggs , salt, olive oil and semolina. Stir with a fork at first and then knead with your hand for 10mins. Cover with plastic wrap and leave to rest for 30mins in the fridge.
Roll out the pasta and then cut with a knife(roughly 2.5cm diameter for pappardelle)
•For the Sauce: Sweat the chopped vegetables until fragrant. Add the beef and cook. Add tomato paste and then the red wine and reduce. Add tomato passata and water, then cook at low heat for around 3 hours. At the end add the milk and mix.
To finish: add cooked pasta to the sauce and let the sauce coat the pasta, finish with parmesan.
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BEST Creamy Sundried tomato Pesto Pappardelle- A delicious pesto pasta recipe perfect for any meal!
Creamy sundried tomato pesto pasta is a delicious meal which is a one of my favorite go to meals especially because it’s so quick to make. The sauce is so creamy with just the right amount spice and tang. I love this sauce in pappardelle but it works well in any pasta especially fettuccine or spaghetti or any pasta that can hold sauce well. My favorite vegetables to add in this dish is onions, corn and mushrooms with a lot of fresh herbs but you can add any veggies like peppers, spinach etc. This dish is very easy to make and is a great balance of flavors and not overly creamy. The creaminess balances perfectly with the pesto and all together it’s so yummy.
I first had sun dried tomato pesto in one of my travels to Italy and i fell in love with the vibrant color and flavor. Especially since i am not a fan of uncooked tomatoes (don’t hate me) sun dried tomatoes are my go to. This pesto goes very well as spreads in sandwiches also or as a dip as well.
Happy Cooking!
Full Recipe with tips and notes:
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Servings: 2-3 servings
Prep Time: 10 mins
Cooking Time: 15 mins
Total Time: 25 mins
Ingredients:
Pasta:
1/2 med yellow onion thinly sliced
4-5 cloves chopped Garlic
1/4 cup corn
6-7 Mushrooms thinly sliced
2 tbsp Chives
1tbsp grated Mozzarella
3 tbsp Parmesan
3.5 tbsp sub dried tomato pesto
1/4 cup light cream
8-10 oz Pappardelle or any pasta of your choice
1/2-2/3 cup saved pasta water
2 tbsp chopped fresh mixed herbs (I used thyme, sage & parsley)
1-2 tsp Salt
1/2 tsp Pepper
1 tsp chilli flakes
1 tbsp butter
Sundried tomato pesto:
1/4 cup +1 tbsp oil
1/2 cup sun dried tomato
2.5 tbsp Pine nuts or almonds
2 cloves Garlic
1 tsp Salt
1/4 tsp pepper
1 tsp Chilli flakes
Directions:
Sundried tomato pesto: In a food processor, add the ingredients of the sun dried tomato pesto and grind it together to form the pesto. You can grind it to the consistency you like. For the pasta sauce I like it mostly smooth with very little chunks.
Boil pasta as per pasta box instructions in well seasoned water. Boil till aldente. Drain and drizzle some oil to prevent sticking. Save 2/3 cup of the water after boiling and keep aside.
In a pan add 1 tbsp butter and add the garlic. Cook till it starts sizzling. Keep the flame on medium heat.
Add the onions. Cook till it starts becoming translucent.
Add the mushrooms and cook for 3-4 mins till they are cooked well.
Add corn to the cooked veggies.Mix it in.
Add the fresh herbs, chives and sundried tomato pesto. Cook it for 1 min.
Add the seasonings- salt, pepper and chilli flakes and mix. Add the cream and mix it in.
Add the pasta and pasta water and mix it all together. Add the grated cheese and combine.
Let it cook for 2-3 mins till it all thickens and the sauce is coating the pasta well.
Garnish with chives and grated cheese and serve warm.
Pasta | Basics with Babish
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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
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Mushroom Pappardelle Pasta Kit Instructions for take home from BE.STEAK.A
Mushroom Pappardelle Pasta Kit Instructions for home from BE.STEAK.A
Giada's Pappardelle Pasta with Sausage Ragu | Giada Entertains | Food Network
Have a pasta craving? Giada's got you covered.
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Whether it's a casual game night, a family get-together or a big party, Giada De Laurentiis shares tips, secrets and recipes for planning the perfect event.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pappardelle with Sausage Ragu
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 2 hr 15 min (includes resting time)
Active: 55 min
Yield: 4 to 6 servings
Ingredients
2 tablespoons olive oil
1 pound sweet or spicy Italian sausage
1 red onion, diced
1 carrot, peeled and diced
Kosher salt
1/2 cup dry white wine
1 1/2 cups tomato puree, such as Mutti
One 2-inch rind Parmesan cheese
1 pound fresh Pappardelle, recipe follows
1/2 cup freshly grated Parmesan cheese, plus more for garnish
3 tablespoons chopped fresh basil
Pappardelle:
1 1/2 cups 00 flour, such as Caputo, plus more for dusting
1/4 cup semolina flour, such as Caputo, plus more for dusting
1/4 teaspoon kosher salt
1 large egg plus 8 yolks
Directions
Special equipment: a pasta roller
Heat a large straight-sided skillet over medium-high heat. Add the oil and sausage and cook, stirring often and breaking apart the sausage with the back of a wooden spoon, until beginning to brown, about 7 minutes. Add the onion, carrot and 1/2 teaspoon salt. Cook, stirring often, until fragrant and the vegetables are almost cooked through, about 4 minutes. Deglaze with the wine, scraping up the brown bits from the bottom of the skillet. Reduce the heat to medium and simmer until reduced by half, about 3 minutes. Stir in the tomato puree and cheese rind. Reduce the heat and simmer gently for 15 minutes.
Meanwhile, bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Pappardelle and cook until the pasta is floating and barely al dente, 2 to 3 minutes. Reserve 1 cup pasta water, then drain well.
Remove and discard the Parmesan rind from the sauce. Add the pasta to the sauce and sprinkle the bare pasta with the Parmesan cheese and basil. Add 1/2 cup pasta water and toss well to coat, adding more pasta water as needed to maintain a light sauce. Serve with more Parmesan cheese on top if desired.
Pappardelle:
In a large bowl, combine the 00 and semolina flours and salt and form a well. Add the egg and yolks to the center of the well. Using a fork, slowly start to incorporate the flour into the eggs to form a rough dough. You may add a splash of water if the dough is too dry or a dusting of flour if it is too wet.
Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 10 to 12 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour at room temperature.
Cut the dough into 3 pieces. Set up a pasta roller according to the manufacturer's directions and set it at the widest setting. Dust one section of the dough with semolina flour and press firmly to flatten the dough to 1/4 inch. Roll the dough through the machine on the widest setting. Fold the pasta dough in thirds and dust the outside with flour. Send it through the widest setting again. Reduce the setting to the next setting. Send the dough through the machine. Fold it in thirds once again and send through the setting one more time. Continue sending the dough through the machine, reducing the setting each time, until the desired thickness is reached, about 1/8 inch. Lay the sheet out on the counter and dust with flour. Use a knife or pizza cutter to cut strips 1 inch by 10 inches. Dust the strips with more flour. Continue with the remaining dough.
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Giada's Pappardelle Pasta with Sausage Ragu | Giada Entertains | Food Network
Creamy Chicken Pappardelle
Rich and creamy, Pappardelle noodles are smothered with creamy Gouda cheese and topped with grilled chicken.
Find this recipe at
Ingredients
Creamy White Wine and Caramelized Onion Sauce:
1/3 cup butter, divided
2 tbsp olive oil
3 lb cooking onions, sliced
1/2 tsp each salt and pepper, divided
1/4 tsp granulated sugar
1 tbsp finely chopped fresh thyme
2 cups dry white wine
2 cups chicken broth
2 cups heavy whipping cream (35%)
Grilled Chicken:
12 chicken breasts
1/4 cup oil
1 tbsp Dijon mustard
1 tsp lemon zest
1 tbsp lemon juice
1 tbsp honey
2 cloves garlic, minced
1 tsp each salt and pepper
Assembly:
2 lb pappardelle
3 cups Gouda cheese, shredded
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh tarragon
1/4 cup finely chopped fresh parsley
Directions:
Creamy White Wine and Caramelized Onion Sauce: Heat half of the butter, and oil in large heavy-bottom pan set over medium-low heat; cook onions, half of the salt and pepper, and sugar, stirring regularly, for about 45 minutes or until onions are dark golden brown color and caramelized. Let cool; cover and refrigerate for up to 3 days.
Melt remaining butter in large skillet set over medium heat; stir in caramelized onions and thyme. Add white wine; bring to boil. Cook for about 5 minutes or until reduced by half. Add chicken broth and cream. Bring to boil; cook for 5 minutes. Season with remaining salt and pepper. Let cool; cover and refrigerate for up to 2 days.
Grilled Chicken: Toss together chicken, oil, mustard, lemon zest, lemon juice, honey, garlic, salt and pepper. Let marinate, refrigerated, for up to 4 hours.
Assembly (for each order): Preheat grill to medium-high heat; grill 1 marinated chicken breast for 5 to 7 minutes per side or until cooked through.
Meanwhile, cook 7 oz pasta to order. In small skillet set over medium heat, bring 1/3 to 1/2 cup (3.5 oz) sauce to simmer. Add pasta; toss with 2 tbsp pasta water (1 oz) until well coated. Toss in 1/4 cup (.75 oz) shredded cheese, and pinch each chives, tarragon and parsley. Transfer to plate and top with grilled chicken breast.
Tip: Alternatively, cook pasta until al dente before service and save pasta water. Toss lightly in oil and spread over large baking sheet.
Tip: Alternatively, grill chicken just before serving and keep warm during service.