Homemade Pappardelle

I tried to make pasta for the first time today and I loved it.. It’s definitely my new addiction.

I was watching “two greedy Italians” on food channel as you do, and they were making homemade pasta with pesto sauce… I have been dreaming of homemade pasta ever since..

Today I made some lamb ribs, and since I had so much left over tomato sauce from the ribs, I have decided to save this for pasta sauce.. Like a cheating lamb ragu.. All the flavors of lamb but no meat just tomato sauce!

Since I haven’t bought a good scale yet, all measurements were done by eye and roughly how I would think pasta feels like

Homemade pappardelle

I used roughly 200gr of 00 flour and two free range eggs. Hand mixed the mixture like it was play dough, and rolled it with a glass – since I don’t have a rolling pin either… Once it’s thin enough that you can blow it off from your bench (trick learnt from the Italian gents) your pasta should be ready to be cut. I’ve cut mine with a pizza cutter.

Once your pasta is all cut in pieces, boil a pot of water and season it with salt to your taste. I’ve cooked the pasta for 1 minute and then rinsed it in cold water, this should helpremove the flour from pasta. Change the water in the pot and boil it again, once this is boiled, cook your pasta for another 2 minute and a half (or longer I like my pasta al dente).

In a sauce pan, heat your chosen sauce and add your pasta in for 30seconds.

Serve your homemade pappardelle with freshly grated Parmesan cheese

Homemade pappardelle with lamb ragu

I hope you enjoy your meal

Ana x

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