Pappardelle alla Genovese recipe
- Cuisine: Italian
- Prep Time: 1 hr(s)
- Cook Time: 1 hr(s) 15 min(s)
- Serves 4
Chef Carmine Carannante, from Melbourne's Scugnizzo restaurant, uses a traditional recipe from Campania in which basil is used to make the pasta dough with a ragù Genovese finish.
Ingredients400g ‘00’ flour
10 basil leaves, roughly chopped
1 tsp salt
3 tbsp oil
5 brown onions, julienned
5 large carrots, coarsely grated
1 celery stick, finely diced
500g beef shoulder
Salt and pepper
PreparationTo make the ragù, heat the oil in a heavy-based pan and add all the vegetables and pancetta. Place the lid on the pan and cook until soft, for about 10 minutes.
Once the vegetables are soft, add the beef, salt and pepper. Cook for another hour over a gentle heat, or until the beef is tender.
Remove the beef and cook the vegetables uncovered until all the juices have evaporated. Finely chop the beef and then add to the vegetables.
To make the pasta, place all the flour on the benchtop and make a well in the middle.
In a bowl, add the basil with the eggs and salt, and gently whisk until combined. Add the egg mixture to the flour and using a fork, slowly mix to combine. Finish with your hands, kneading into a smooth dough.
Wrap the dough in cling wrap and let it rest for 20-30 minutes at room temperature.
Flour your surface and roll the pasta to a 2mm thickness. Using a knife or pastry cutter cut the pasta into 2cm thick x 30cm long strips.
Boil the pasta in 2 litres of salted water. When the water is at full boiling point add your pasta. Bring to the boil again and cook for further 3-5 minutes, depending on how "al dente" you like your pasta.
Drain the pasta when cooked and add to the ragù. Heat together and serve with the parmigiano.
If you enjoyed this Pappardelle alla Genovese recipe then browse more Italian recipes, pasta recipes, meat recipes, italian radio recipes, entertaining recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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Fresh pasta shouldn't be cooked to the 'al dente' stage. As it is egg based, it needs to be well cooked and not have any resistance when you bite into it but be silky smooth.
A small cube of bread fried with herbs and spices, then drained and cooled used as a garniture for soups and salads.