Dan Dan Pappardelle
Original recipe
by Diana Yen
HAPPY LUNAR NEW YEAR!
This recipe was my most made recipe last year -- it's an absolute delight! I hope you try it.
my recipe notes:
*I used Diana Yen's recipe BUT only half the amount of pasta for a more saucy dish.
Toast Sichuan peppercorns until fragrant, then use the same skillet to toast nuts.
Let both cool separately, then crush Sichuan peppercorns and set aside
Make the sauce: mix Sichuan peppercorns, 2 tbsp sesame paste (or tahini), 1 tbsp ChinKiang black vinegar, 2 tsp sugar, 2 tbsp chili crisp (Fly By Jing is my favorite), 2 tbsp soy sauce. Set aside
Start boiling your pasta in salted water.
In a large skillet on medium/high heat, heat up a tbsp on oil and cook your *meat*. I'm using impossible meat and I like to let it brown in 1 inch chunks. I like a chunky situation. Add in 1 tsp soy sauce and 1/2 tsp five-spice powder. When you're about 1 minute from finishing the meat, add in 5 cloves of crushed garlic.
Turn off heat and add the sauce mixture
Add your pasta straight from the simmering water. Let the water piggyback over to the sauce. Add a cup (I like it liquid-y) of pasta water to the sauce and mix well!
The sauce should be glossy and every noodle should be coated!
Plating: Drizzle some more chili crisp, top with nuts, green onion and cucumber for a nice bright crunch.
edited by me
Closing credit was put together by Rosée Gándara
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Creamy Garlic Pasta Recipe
Perfect creamy garlic pasta. It's cheap, quick and absolutely delicious.
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How To Make Homemade Pasta with KitchenAid Mixer
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Chef Austin with Everything Kitchens explains how to make homemade pasta from scratch with your KitchenAid mixer and attachments.
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The Best Way To Make Pasta From Scratch | Epicurious 101
Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time teaching you how to make restaurant-quality pasta at home - from scratch. Sure, it can be a little more convenient to buy a box of pasta from the supermarket. With a few simple ingredients and a little technique though, you could be having so much more. And you know what? You deserve it.
Shop for the products Frank uses to make pasta!
Matfer Bourgeat Dough Scraper:
(Similar) Gnocchi Board
KitchenAid:
KitchenAid Flat Roller Attachment:
Made In Stainless Steel:
Cuisinart Spider:
Le Creuset Pot:
Disclaimer: The gnocchi board featured in this episode was handmade by Frank Proto. Various gnocchi boards exist for purchase, like the one linked above.
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Directors: Matthew Hunziker, Gunsel Pehlivan
Director of Photography: Jack Belisle
Editor: Michael Imhoff
Talent: Frank Proto
Sr. Culinary Director: Kelly Janke
Producer: Mel Ibarra
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Michael Cascio
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Kirsten Potts
Audio: Amelia Palmer
Production Assistant: Sophie Pulver
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Diego Rentsch
--
0:00 Introduction
0:25 Chapter 1 - Dough
5:00 Chapter 2 - Shaping
10:08 Chapter 3 - Cooking
13:53 Conclusion
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ITALIAN LAMB RAGU (RAGU DI AGNELLO)
Print Recipe + Tips -
(All Recipes have step by step photos)
How to make the most incredible Italian Lamb Ragu with vegetables, red wine and rosemary. This ragu is super easy to make and is perfect for serving up for a weekend family dinner. Serve with pappardelle pasta and shavings of Pecorino cheese.
Ingredients
1 carrot
1 celery stalk
1 onion
2 cloves garlic
1 lb ground lamb mince UK (500g)
1 cup red wine (240ml)
28 oz canned whole plum tomatoes (800g)
2 cups chicken stock (500ml)
2-3 rosemary sprigs
1 bay leaf
3-4 tbsp olive oil
Salt and pepper
For serving (optional)
1.1 lbs Pappardelle pasta or pasta of choice (500g)
▢Pecorino cheese
Instructions
Add 1-2 tbsp of olive oil to a Dutch oven or large pan and brown the lamb. Drain away the excess fat and transfer the lamb to a bowl.
Add another 1-2 tbsp of olive oil to the same pan you browned the lamb in and saute the finely chopped carrot, celery and onion slowly until soft but not browned (about 10 minutes).
Once soft, add the finely chopped garlic and saute until fragrant. Add the lamb back to the pan and mix to combine. Add the red wine and reduce by half.
Once reduced, add the stock and canned tomatoes. Break up the tomatoes with your spoon and stir to combine. Add the rosemary and bay leaf and a good pinch of salt and pepper.
Let the ragu simmer slowly on a medium-low heat, uncovered for 3 hours. If it starts to dry out too much add a little more water or stock.
Once ready, taste and add more salt as needed. Bring a large pot of salted water to a boil and cook your pasta of choice until al dente while keeping the ragu warm.
Once the pasta is cooked transfer it to the ragu and toss until completely combined in the sauce. Serve in bowls topped with pecorino cheese.
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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