Pappardelle with Shortrib Red Wine Ragu

Usual lazy Sunday tradition consists of going to Ballard Farmers Market in the early morning, watch Football, American Football, or any other sports that are in playoffs. And making some food with my old roommate from college and great friend, Gualtiero. At the market, I browsing all the treats that are on offer. There are a few stands I always gravitate to, Pasteria Lucchese and Skagit River Ranch, they have such amazing products. Pasteria Lucchese is run by a true Italian, he is quite the character and amazing to chat with. Always helpful and encouraging. If you don’t get there early enough, many of the different pastas are sold out. He got me inspired to make my own Pappardelle pasta and my take on a classic tomato based Ragu.

Pappardelle
Egg Pappardelle Pasta

Egg Pasta

170g tipo 00 flour
55g durum semolina flour
9 egg yolks
15ml olive oil
45 ml water

In a food processor combine the 00 flour (All Purpose flour can be substituted) and semolina flour, add the egg yolks and pulse to get it slightly mixed. As you have the machine going, slowly add in the water and oil until the dough comes together into a crumbly texture. Pour the dough out on a floured workbench and kneed the dough. This is to activate the gluten in the dough. Kneed for a few minutes. The dough will be soft and not sticky. Wrap the dough in plastic wrap and place in the fridge. The gluten protein needs to rest before you can roll it out and cook it. Let it rest at least 30 minutes, but can rest up to 24 hours. Once rested get your pasta roller out and again flour (use semolina) the workbench. Cut the pasta dough into 4 even pieces and using your hand form to a flat oval disc. Run through the pasta machine until you get to 5 on the thickness dial on the machine. Gaultiero were keeping a watchful eye for quality control (checkout his pasta dishes). Gently fold the rolled pasta lengthwise and cut the pasta into 15mm thick ribbons. Hang or spread to dry a little bit before cooking in salted water (water should be as salt as the sea). This pasta dough can be used for other types of pasta (filled, lasagna, or ribbon pasta).

ShortribRagu
Short Rib Red Wine Ragu

Short Rib Ragu

2 Carrots
2 Shallots
2 Celery ribs
500g Short ribs (bone in, medium to large pieces)
100ml Red wine (Bold Italian wine is preferred, I used a Masi Campofiorin)
180ml Tomato paste
180ml Beef stock
180ml Water
25g Dried Chanterelle mushrooms
100g Fresh Button mushrooms

I started the day before by sous vide the short ribs at 85c for 24 hours. Ideally you time the sous vide to be done when the sauce is done. Skagit River Ranch had some amazing Wagyu Short ribs that I used. If you are looking for some of the best meat, Skagit River Ranch got you covered. I have not had anything from them that have not been top notch. Go early to make sure you get some of the world’s best bacon. For the base of the ragu I start with rehydrate the dried mushrooms in the hot water for 30 minutes. Make sure to not toss away the leftover mushroom stock. Finely chop up the carrots, shallots, and Celery. In a pot add a little bit of oil and the chopped vegetables. Allow the shallots to caramelize and add the finely chopped dried and fresh mushrooms before deglazing with red wine. Once the red wine have reduced to about half add in the beef and mushroom stocks as well as tomato paste. Leave the pot on medium heat and reduce the liquid by half again. At the end add the short ribs (chopped/shredded, with no bones) to the sauce and let marry for 30 minutes on low heat. Add a little water if the ragu seems a little dry.

PappardelleShortribRagu
Egg Pappardelle Pasta with Short Rib Red Wine Ragu

Boil the pasta until you get a slight chewy texture (al dente) and bring together with the ragu. The overall dish had a good texture from both the fresh pasta and falling apart tender short ribs. A nice sweetness from the tomatoes and mirepoix .The Chanterelle mushrooms and red wine really brought a deep rich flavor that just keeps you going in for more. Grate a little bit of Parmesan and finely chop some Italian parsley to sprinkle over the top. Served with a glass of red wine.

Affogato
Affogato with Talenti Chocolate Caramel Gelato

Affogato

To round of the meal, Gualtiero brought with him the Mokapot and some ice cream to make a sweet finish. He chose to use an Italian espresso blend for the coffee and Talenti Chocolate Caramel Gelato. Talenti makes an incredible selection of ice cream, gelato, and sorbet. I love Talenti’s line of desserts, as well as Snoqualmie Creme Fraiche ice cream.

See you next time. Hungry Eyes Full Heart, Can’t Lose!

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