Handmade Pappardelle Pasta Recipe
Okanagan Valley Oyster Mushroom Ragout, Chicken Sausage Dumplings, Grana Padano
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Ingredients
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Pasta
Ragout
Dumplings
Garnish
Method
Pasta Preparation
- 1
Make the Pasta Dough
In a large bowl, combine flour and salt. Create a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- 2
Roll Out the Dough
After resting, divide the dough into four pieces. Roll out each piece using a pasta machine or rolling pin until desired thickness is achieved. Cut into wide strips (pappardelle). Dust with flour to prevent sticking.
Ragout Preparation
- 3
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add garlic and shallots, sautéing until translucent.
- 4
- 5
Deglaze and Simmer
Pour in the white wine, scraping any bits from the bottom of the skillet. Let it reduce for 2-3 minutes. Add vegetable broth and thyme, then season with salt and pepper. Simmer for another 10 minutes.
Dumpling Preparation
- 6
- 7
Form the Dumplings
Using a spoon, scoop out portions of the filling and form into small balls or dumplings.
Cooking and Serving
- 8
Cook the Dumplings
Bring a pot of salted water to a boil. Drop in the dumplings and cook for about 4-5 minutes until they float to the surface. Remove with a slotted spoon.
- 9
Cook the Pasta
In the same boiling water, add the pappardelle and cook for about 3-4 minutes until al dente. Drain.
- 10
Serve
Plate the pappardelle, top with the ragout, add the dumplings, and sprinkle with Grana Padano to taste.
