Are you ready for the sexiest plate of pappardelle you'll ever have ?!
These are my hand-cut, thyme laced pappardelle, with the most delicious and rich lamb ragu`.
The combination of back garlic, star anise, and porcini mushrooms impart a level of umami to this dish that is almost impossible to describe.
INGREDIENTS FOR RAGU`6-8 SERVINGS
-1 kg of ground lamb
-1 cup diced celery
-1 cup diced carrot
-1/2 cup diced shallot
-1 whole head of black garlic
-1 cup dried porcini mushrooms
-1 cup red wine
-1/2 cup EVOO
-1 bottle of passata
-2 bay leaves
-3 parsley stems
-1 rosemary sprig
-1 star anise
-2 tsp salt
INGREDIENTS PAPPARDELLE
-250 g 00 flour
-250 g semola rimacinata
-5-6 eggs (300 g worth)
-1 tbsp finely miced fresh thyme
METHOD
1.Soak porcini in one cup of boiling water.
2.Heat a large pot, add EVOO, celery, carrot and shallot.
3.Add 1 tsp of salt and sweat for a few minutes.
4.Add the peeled and smooshed black garlic and cook for 5 minutes.
5.Add soaked, chopped porcini and their strained soaking liquid.
6.Cook for a few minutes, then add meat.
7. Break up meat and cook for 10 minutes.
8. Add herbs and star anise, wine, and passata and cook on low for 3 hours, stirring occasionally.
9.Mix the two flours in a bowl with a fork.
10.Form a volcano on your work surface and start adding the eggs in the middle, one at a time.
11. Work flour and egg together as if scrambling eggs.
12.When dough becomes too stiff to work with the fork, start using a bench scraper.
13.Once you have a shaggy dough, use your hands to bring dough together.
14.Once dough comes together, knead for 10 minutes or until smooth and springs back when pressed.
15.Cover the dough with a bowl, and let it rest for at least 30 minutes at room temperature.
16.Take thyme leaves off the stems and mince.
17.Cut dough in 4. Cover 3 pieces and start working on them, 1 at a time.
18.Flatten dough with your palm and pass it through the widest setting on your pasta machine.
19. Fold in 3 and pass through machine for 3 times on widest setting.
20.Once you reach thickness 4, sprinkle the thyme on the pasta sheet,fold it in half,and pass it through the machine until you reach the desired thickness. I bring it to 7 on my Marcato Atlas 150.
21.Once you have the pasta sheet, lay it on a tray lined with a kitchen towel, sprinkle with semolina and cover.
22.Once all the pasta is made, cut sheets in half, roll each sheet, and cut pappardelle. Shape them into a nest and sprinkle with semolina.
23. Bring salted water to a boil and cook your pappardelle for 4 minutes or until al dente. Toss with some ragu`, plate, top with more ragu`and enjoy!
Check how to video, here:
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