I have a bit of an addictive/perfectionist personality.. So when I attempt to make something, I want to be able to make it in my sleep… So as you can tell, it’s the second day consequetive that I’m making this pappardelle pasta.
In this instance I have made the pasta with roughly 100gr of 00 pasta flour and 1 free range egg – the pasta was enough for 1 big portion.
A couple of weeks ago, I went to Borough Market for the first time (it’s food heaven) and got a few different French cured sausages. For the normal Ana, I would have finished the sausages in a heartbeat, however in this occasion one of the sausages is made of donkey meat and pork.. And not knowing which ones are which, I’m playing Russian roulette with a donkey sausage.
Don’t get me wrong, I’m all about trying new meats, but there’s something about knowing that it’s donkey that makes me gag.. Haha
For the bolognaise sauce, I’ve raided my freezer and found qorn minced meat, so I have added this to my bolognaise, which is just basically one onion, half of French cured (hopefully not donkey) sausage, qorn mince and a tin of tomatoes.
I’ve cooked the pasta twice, both times for no more than 2 min, then added the pasta to the bolognaise!
I’m definitely going to make more pappardelle, I feel like a seafood one id needed!
Please don’t hesitate to ask me any questions or give me any suggestions!