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Fresh Pappardelle w/ Bolognese

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Made fresh pappardelle with bolognese yesterday and took a few pics in the process. The sauce was based on Paul Bertoli's method, I used a mix of chuck, veal, pancetta, and chicken livers. The pasta is 50/50 AP and semolina flour with eggs. Friggin tasty.

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http://www.imagestation.com/picture/s...

http://www.imagestation.com/picture/s...

http://www.imagestation.com/picture/s...

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    1. YUM love pappardelle, will have to try this. I have some recipes. How much time did you put into working the pasta, and how did you dry it, or did you cook immediately?

      1. re: chef chicklet

        Great pics!
        How long did it take you make everything? It looks like an all day project.

        1. re: Mickey Blue

          The whole process took longer than expected but I had the day free and felt like it. This was my first time with the Bolognese and second time making fresh pasta. The sauce probably took about three hours total, Bertoli's method calls for extensive browning, then repeated reduction of stock, so it takes some time. It is finished with cream.
          I kneaded the pasta pretty hard for about ten minutes, then let it sit for an hour at room temp, wrapped in plastic (again, per Bertoli). We rolled it out, cut it, and cooked it pretty much right away.
          Lori SF and I were amazed at the results.
          FYI, "Cooking by Hand" is a great book. It takes time to absorb all of the information - and it's a little long-winded in parts - but there are a lot of very specific and helpful tips for developing max flavor.

    2. I think the literal translation for Bolognese is "long time". This looks wonderful and will add to my must try list. I have a couple of questions:

      1 - Inone of the pictures (pre-cooking) there is a clump of greens, hard to make out what they are. What are they and how were they used?
      2 - I see the atlas pasta roller in the background. What setting did you thin out the pasta to?
      3 - Looks like a pretty egg-y pasta, what is "AP" in your pasta description and what was the basic ratio between eggs and your flours?

      Thanks

      4 Replies
      1. re: jfood

        Wouldn't "Bolognese" mean "as they do it in Bologna"? Hmmm...

        1. re: jfood

          "AP" usually means All Purpose Flour.

          1. re: Ora

            Thanks O. 50/50 is a little more S flour (than i use, usually 1/3 S and 2/3 AP see you can teach an old dog) but the extra may have given the more golden color and with a B sauce, it could definitely handle it.

            1. re: jfood

              Yes, AP is all-purpose flour. This was only my second time making fresh pasta, the previous attempt was all semolina and it came out too heavy for my taste. I did a little research and it seems no two opinions are the same, so I went with a 50/50 mix of my own creation and it worked great.

              I used 4 large eggs and a total of 3 1/2 cups of flour. I added about a teaspoon of olive oil, then a few sprinkles of water as the dough came together.

              The pasta was rolled out to number 6 on the Atlas, probably could have gone a little thinner but not much.

              That's fresh oregano, I just tossed it on the plate for a little more color in the picture. I didn't do anything other than chop it and add it (with a little fresh sage) to the sauce for the final simmering, then use a little of both for garnish.

              This was one of those examples of following basic technique but not specific recipes, and using my own knowledge and feel