Sarah Cicolini’s pappardelle al ragu di cortile
Serves 4
Pappardelle
70g egg yolk
70g whole egg
50g semolina flour
190g farina 00 flour
Ragu
60ml (¼ cup) olive oil
1 celery stick, diced
1 carrot, diced
1 onion, diced
1 golden shallot, diced
20g lardo or guanciale
100g pork mince
40g pork liver, minced
40g rabbit or chicken liver, minced
80g lamb mince
120g chicken mince
60g rabbit mince
100ml white wine
Salt and pepper to taste
1 teaspoon juniper berries
1 sprig thyme
120g parmigiano reggiano
Method
To make the ragu, heat the olive oil in a large saucepan over medium heat. Add the celery, carrot, onion, shallow and lardo or guanciale and cook until soft. Add all the meat and cooked, breaking up with a wooden spoon, until browned, around 10 minutes. Deglaze the pan with the white wine. Season with salt and pepper. Add thyme and juniper berries and continue to cook for another 3 hours. Adjust for salt.
To make the pasta, combine the “ours and place on a board or in a bowl. Make a well in the centre and add the egg yolk and whole egg. Beat the egg with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead the dough until a smooth, silky ball is formed. Cover and rest in the fridge for at least 30 minutes. Remove from fridge, and place on a lightly floured surface. Roll out the dough into a sheet. Roll through a pasta machine using a pappardelle setting.
Cook pasta till al dente, keeping aside a little of the pasta water. For each serving of pasta, add 30 grams of parmesan cheese, and mix through with a little of the pasta water until creamy (this method of creaming the pasta is referred to as ‘mantecato’ in Italian). Spoon the ragu over the top and serve.
