Recipe for 4 people
Pappardelle pasta are the most typical Tuscan cuisine, in practice they are noodles but a little thicker and almost double size than tagliatelle. The tagliatelle noodles (6-8 mm in width) are less wide fettuccine (1 cm). Pappardelle noodles are about twice the size of tagliatelle ones.
Ingredients for the Pappardelle dough:
(nearly 2 hours for the preparation + 12 minutes cooking)
Make a mound of flour. Put the eggs in the center with a little bit of salt. With a twisting movement, mix the eggs with the inner edge of the fountain of flour until the flour has absorbed the eggs. Once that is blended well, begin it to work. Knead the dough until it is smooth. Make balls of the same size and let stand in refrigerator 20-30 minutes. Sprinkle flour on the work surface and use the machine to roll the dough. The sheet thickness should be adjusted by turning the regulator knob the side of the machine. The sheet must be passed first with the knob on the number 1 then on number 3 and then end up on number 5. Cover the dough with a cloth and let rest between 30 min. and 1 hour (dry enough so it does not stick, and it does not break when bent). Cut the dough in two parts. Fold the dough into quarters. Sprinkle with flour. Fold in half. Sprinkle with flour. Fold the dough into quarters. Sprinkle with flour. Fold in half. Sprinkle with flour. With a knife cut noodles of 5 mm. Prepare a tray with flour or semolina. Giving air by shaking the noodles a bit and place them on the tray, making sure that they do not stick. Leave to dry for 2 hours.
Wild boar ragout and stew
A taste souce from the traditional tuscan cuisine.
Recipe for 4 people: