Pappardelle Pasta with Mushroom Ragu

Description

Pappardelle Pasta with Mushroom Ragu

Serves 8

Ingredients:

3 cups all-purpose flour, preferably unbleached

4 lg. eggs

1/4 cup dry white wine

1 tsp. salt

Instructions:

Place flour on wooden board and form into a mound. Make a deep well in the center and break eggs into it. Add wine and salt. Use a fork to break up eggs and mix contents of well. Slowly add flour, beginning at the top of the well so the walls collapse and blend into the mixture. When flour is almost totally absorbed, begin kneading, pressing with the palms of hands. Knead dough for about 20 minutes, until it is smooth and elastic. (If dough is dry, add a few drops of water. If sticky, add a sprinkle of flour.)

Gather dough into ball, place in mixing bowl, cover with plastic wrap, and let rest for 30 minutes. (To test for doneness, punch dough with index finger. If it springs back, it is done.)

Roll out dough and cut into Pappardelle.

Boil Pappardelle in a large pot of salted water until “Al Dente”. Drain.

Mushroom Ragout:

Ingredietns:

1 onion, peeled and finely chopped

1 carrot, peeled and grated

2 cloves garlic, peeled and minced

1/2 lb. bulk Italian sausage

2 oz. soaked porcini mushrooms

1/2 lb. sliced mushrooms, washed & sliced

1 Tbsp. fresh Italian parsley, chopped

1 lb. red ripe Italian tomatoes

2 cups tomato sauce

1/4 cup dry white wine

1/8 tsp. hot red pepper flakes

4 Tbsp. extra virgin olive oil

1 tsp. sea salt

1 tsp. freshly ground pepper

Instructions:

Prepare a tomato sauce by blanching tomatoes in boiling water for a few minutes. Drain and peel. Chop and reserve.

Cook sausage, drain off fat and reserve.

In a large skillet, sauté onion, garlic, carrot, drained porcini mushrooms and mushrooms in the oil until onion is transparent. Add cooked sausage. Pour in wine and cook until it evaporates. Add prepared tomatoes and hot pepper. Cook at medium heat for ten minutes. Add tomato sauce and cook for twenty minutes. Chop parsley and add. Season with salt and pepper. Cook for 10 more minutes. Reserve.

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CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

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WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.