Pappardelle is one of the easiest pastas to make at home but if time is short, good quality fresh lasagne sheets cut into thick ribbons is a quick and convenient substitute.
Pappardelle
200 g | Strong flour |
2 large | Free-range eggs |
1 pinch | Salt |
1 cup | Semolina flour, fine |
Slow-cooked lamb with jus
1 kg | Lamb shoulder, bone in (Main) |
1 can | Chopped tomatoes, 400g |
250 ml | Jus, warmed, see note below |
Directions
Fresh pappardelle
- Place flour, eggs and salt into a food processor and blend until a firm dough starts to come together.
- Turn dough out on to a clean bench top and knead together until smooth. Cover dough in plastic wrap and rest in the fridge for 30 minutes.
- Remove dough from fridge, unwrap and cut dough into 6 pieces. Flatten dough pieces with fingers and fold in half. Flatten and fold again.
- Flatten dough a final time to 4-5mm thick and pass each piece through a pasta sheet roller on the widest setting.
- Fold dough in half and pass through roller again on the same setting. Adjust roller setting to 1 and pass each piece though in the same way.
- Continue to pass dough sheets through roller, adjusting setting after each run. Once dough has passed through setting 7, place each sheet on to a lightly semolina-floured bench.
- Lightly dust pasta with a little more semolina flour then fold each sheet in half, then half again, lengthways.
- Cut folded pasta into 2cm strips, horizontally and then toss gently on the bench to separate pasta ribbons.
- Toss ribbons in remaining semolina flour to prevent from sticking and place on to a baking paper-lined tray. Wrap in plastic wrap and store until ready to use.
- Fresh pasta is best cooked and eaten on the same day.
Slow-cooked lamb with jus
- Heat oven to 150C. Place lamb into a roasting dish with tomatoes and 1 cup of water. Cover and seal tightly with aluminium foil.
- Place into the oven and cook for 2-3 hours or until lamb is extremely tender and falling off the bone.
- Remove lamb from the oven and allow to cool before picking meat from the shoulder and discarding any bones and fat, reserving tomatoes along with the lamb.
- Increase oven temperature to 200C.
- Place lamb and tomato into a large heavy-based frying pan with 200ml of the jus and return to oven, basting occasionally until lamb is well-glazed and jus is thick and glossy.
- Remove lamb from the oven and keep warm. Fill a large pot with boiling water and place over a high heat. Add a good pinch of salt then add pappardelle.
- Cook pasta for 2 minutes before draining well. Place into a large bowl, add lamb and tomato, and toss together.
- Divide between 4 large bowls and finish with a drizzle of remaining jus.