Pappardelle or Spaghetti?

Is it just me or does everyone else eat spaghetti with Bolognese too? well I don’t anymore, reading an old cookbook the other day as I found that it is more commonly eaten with pappardelle which is a long silken ribbon type noodle. I have eaten this type of pasta on a number of occasions but never thought of doing a Bolognese with it, I read that the sauce clings beautifully to the egg and is a whole other thing. At least where I come from its eaten with spaghetti anyway, what about you? Anyway here is my recipe and the outcome.

Pappardelle pasta, serves 3-4:

  • 300g tipo 00 flour plus extra for dusting.
  • 3 large eggs and one yolk.
  • 1tbsn extra virgin olive oil.

My Bolognese sauce:

  • 500g minced beef.
  • 200g tinned chopped tomatoes.
  • 100g tomato paste
  • 1 white onion diced
  • 1tspn vinegar
  • 1tspn sugar
  • 1 knorr beef stock cube (call me Marco)
  • salt and cracked black pepper to taste.

Ok so first its best to make the pasta dough as it needs to rest for half an hour before use, while that’s resting we can concentrate on the sauce. So put the flour into a large mixing bowl and make a well in the centre, crack in your eggs and yolk then add the olive oil. In a circular motion use a fork to bring the edges of the well into the eggs to incorporate it, continue until a dough starts to form. If there is lots of excess flour left in the bowl you can add a small amount of water to mix it into the dough. Knead the dough for 10 minutes until it is springy to the touch, it should slowly spring back to shape when prodded with a finger, then wrap it in cling film and refrigerate for half an hour.


For the sauce sweat off the diced onion and beef until brown then add the vinegar and sugar, cook that out and then add everything else and sweat for 30 minutes while we roll out our pasta. Now cut your pasta dough into 2 and roll each piece until its only a couple mm thick then on the thickest setting on a pasta machine begin to put the dough through, the dough needs to go through twice on each setting until you get to the very thinnest. Make sure you dust the pasta with flour between rolling to keep it dry. You should have ended up with a couple of large pasta sheets, next use a pasta cutter or knife to cut the sheets into inch wide noodles. Once you cut all of them boil in slightly oiled and salted water for no more than 30 seconds, strain and coat in hot Bolognese sauce.


To finish sprinkle over some grated parmesan and enjoy. After trying this I am now converted to pappardelle, what a fantastic dish. Give it a try.IMG-20181012-WA0004


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