Handmade Pappardelle with 5 Lovin’ Sauces

Pappardelle Pasta – Beautiful ribbons of pasta, about an inch wide that love sauce. I mean really love sauce. They hug it, they hold it, they literally swim and bask in it. It’s name derived from the Italian verb meaning “to gobble”, pappardelle is an under utilized pasta that brings new excitement to some old favorites. It may be a little slurpier than some of it’s thinner cousins like tagliatelle or fettuccine but that’s what makes it a whole lot more fun to eat.

After starting the pasta I began to prep up a few items for the two recipes I had planned to feature. Then I thought of another possible combination and went to the fridge. While getting those ingredients I saw some other items begging to be fixed up with the willowy pasta that was soon to be. A long story short..I wound up with five different dishes. Basically Bolognese, Andouille Sausage and Peppers, Sorta Puttanesca, Curried Vegetable Cream, Beef and Wild Mushroom. And I can attest…they all taste awesome!

Pappardelle Pasta

Yield: 6 Servings

Time: 1 Hour

AP Flour                            2 cups
Large Eggs                       3 ea
Sea salt                           1.5 tsp

Place the flour in a large bowl. Make a well in the center and crack three eggs into it. Sprinkle the salt across the flour. Start beating the eggs with a fork and as the become blended, start to work in flour from the edge of the well. Gradually incorporate all the flour into the egg. It should look awful.  Turn it out onto a floured board and lightly knead all the loose flour into the ball. Place back in the bowl, cover with a towel or plastic wrap and let sit for thirty minutes. Meanwhile prep the other ingredients for the dish.

After thirty minutes take off the cover and cut the dough ball into quarters. Lightly dust with flour and pass in through the widest setting on a pasta maker. Fold in half and pass through again. Drop setting to next width and pass through. Fold and repeat. Continue until you have gone through the smallest width.Lay out the pasta sheet and lightly dust with flour. Roll up like a carpet and then cut 1 inch wide slices. Unroll each one and hang on a dowel until slightly dried. Boil a large pot filled with water and a bit of salt. Drop in the pappardelle and cook for three minutes after it has returned to a boil. Immediately remove from water and place in cold water to arrest cooking. When cool, drain and toss with a bit of olive oil. Reserve.

5 Sauces That Love Pappardelle

These sauces have been designed to cook quickly and are made for two servings. Convenient, fast and fun. And only one pot for the pasta and one for the sauce.

Basically Bolognese

Yield: 2 Servings Time: 20 minutes
Olive Oil                                              1 oz
Ground Beef                                        4 oz
Diced Onion                                        1 oz
Diced Celery                                       1 oz
Diced Carrots                                      1 oz
Minced Garlic                                      2 cloves
Diced Tomato                                       2 oz
Red Wine                                               2 oz
Tomato Sauce                                     4 oz
Cream                                                   2 oz
Salt                                                        TT
Ground Pepper                                   TT
Red Pepper                                           TT

Heat oil in a saute pan. Add ground beef and spread it about. Cook for 2 minutes and add the diced vegetables. Cook for another three minutes. Add salt, ground pepper and red pepper. Mix. Add wine and cook until reduced by half. Add tomato sauce and simmer for 6 to 8 minutes. Add cream. Simmer until thickened.

Andouille Sausage & Peppers

Yield: 2 Servings Time: 20 minutes
Olive Oil                                                2 tbsp
Sliced Andouille                                  4 oz
Diced Onion                                         1 oz
Red Pepper Strips                              2 oz
Minced Garlic                                     2 cloves
Diced Tomato                                      2 oz
Mushrooms                                          1 oz
Salt                                                          TT
Ground Pepper                                     TT
Red Pepper                                           TT

Heat oil in a saute pan. Add sausage. Cook for 2 minutes and add the vegetables and seasonings. Cook for another 3 minutes. Serve over pappardelle.

Sorta’ Puttanesca

Yield: 2 Servings Time: 20 minutes
Olive Oil                                                 1 oz
Diced Hard Salami                              2 oz
Diced Onion                                          1 oz
Diced Kalamata Olives                       1 oz
Diced Green Olives                             1 oz
Minced Garlic                                        2 cloves
Diced Tomato                                       3 oz
Tomato Sauce                                      4 oz
Salt                                                          TT
Ground Pepper                                     TT
Crushed Red Pepper                          1 tsp
Feta Cheese                                         1 oz

Heat oil in a saute pan. Add diced hard salami. Cook for 2 minutes and add the diced vegetables and olives. Cook for another three minutes. Add salt, ground pepper and crushed red pepper. Add tomato sauce and simmer for 6 to 8 minutes. Simmer until thickened. Serve over pappardelle and top with cheese.

Curried Vegetable Cream

Yield: 2 Servings Time: 20 minutes
Olive Oil                                                1 oz
Asparagus Spears                             4 oz
Diced Onion                                        1 oz
Diced Celery                                       1 oz
Diced Carrots                                     1 oz
Diced Red Peppers                             1 oz
Minced Garlic                                    2 cloves
Curry Powder                                    2 tsp
Garam Masala                                   2 tsp
Cream                                                  2 oz
Salt                                                        TT
Ground Pepper                                    TT
Red Pepper                                          TT

Heat oil in a saute pan. Add all vegetables and cook for 4 minutes. Add the spices and cook for another 2 minutes to release the oils. Add cream and simmer for 6 to 8 minutes or until thickened. Serve over pappardelle and garnish with diced celery, carrots and red peppers.

Beef and Wild Mushrooms

Yield: 2 Servings Time: 20 minutes
Olive Oil                                                1 oz
Diced Beef                                            4 oz
Diced Onion                                         1 oz
Diced Celery                                        1 oz
Diced Carrots                                      1 oz
Crimini Mushrooms                           1 oz
Lobster Mushrooms                          1 oz
Black Trumpet                                     1 oz
Minced Garlic                                       2 cloves
Cream                                                   4 oz
Salt                                                         TT
Ground Pepper                                    TT
Red Pepper                                         TT

Heat oil in a saute pan. Add diced beef and spread it about. Cook for 2 minutes and add the diced vegetables and mushrooms. Cook for another 4 minutes. Add salt, ground pepper and red pepper. Add cream and simmer for 6 to 8 minutes or until thickened. Serve over pappardelle.