Pappardelle with Ragu

Pappardelle is a very broad noodle suited for rich meaty sauces like ragu. Its fun to make, and tastes way better than any you can buy. I made these with both all purpose and whole wheat flour. It and the ragu made a great sunday night supper.

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat flour
1/2 teaspoon sea salt
4 eggs
2 teaspoons olive oil



Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic.
 

 

Cover, and let stand for 30 minutes to relax.

Roll out dough using a pasta machine to thickness of six on the machine.

 

Cut into noodles 3/4 to 1 inch in width. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.

Fresh pasta cooks VERY quickly. One minute in a large pot of salted boiling water and its done.Cook a third of the noodles at a time, dip them out and add more.

Add a little sauce to the noodles when they come out of the pot to keep them from sticking together.

Serve with ragu, fresh parmesan and a little crushed red pepper.

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