Pappardelle Bolognese: the tastiest

Hello friends of Paulina Cocina! In this beautiful community we love pasta, and we like it in all its forms, so today we want to talk about a wide and long pasta: the Pappardelle. This ribbon-shaped pasta originated in the Tuscany region of Italy, but is very popular all over the world.

Today we are going to tell you everything you need to know about pappardelle, some of its history, how to prepare it, what is the right measure and, of course, a simple recipe to enjoy some pappardelle with bolognese sauce homemade.

About the pappardelle

What is pappardelle?

It is an Italian pasta that is characterized by being long, flat and wide., making it perfect for hearty sauces and stews. This pasta is originally from Tuscany, Italy, where it is prepared by hand. In fact its name, in Tuscan dialect, comes from the verb “to gobble”that means, “eat heartily” o “gobble up”.

Although the most typical way to eat this pasta is with strong sauces, such as beef raguthey can also be enjoyed with a cream and green sauce, with mushrooms parisienne type, or used for lighter dishes, such as pasta salads or vegetable-based sauces.

Italian tradition

Pappardelle pasta has a long tradition in Italian gastronomy. It is believed that this paste dates back to medieval times, when it was used for special celebrations and was considered a luxury for wealthier families.

Over time, it became more accessible and became a popular paste for daily consumption. Currently, it is served in many restaurants, prepared at home and has become one of the favorite pastas for lovers of Italian cuisine.

Pappardelle vs Tagliatelle: where are they different?

Pappardelle and tagliatelle are two types of pasta that are very similar, but have important differences. The main one is the width of the pasta: the pappardelle is much wider than the tagliatellewhich makes it ideal for dishes with thicker and more consistent sauces.

Pappardelle also has a softer, silkier texture than tagliatelle., making it perfect for absorbing the flavors of the sauce. Tagliatelle, on the other hand, is narrower and is often served with lighter, more delicate sauces.

How to prepare pappardelle pasta at home

This pasta is made by mixing wheat flour with egg, water and salt. Integrate everything and knead well until a uniform mass is achieved. You have to let the dough rest for half an hour and then stretch it with a rolling pin or with a machine, until it is thin.

The pasta is cut into wide, flat strips, with a typical width of 1.5 to 2 cm, but in some regions of Italy, pappardelle can be found with a width of up to 3 cm. The length can vary depending on the region, but it usually ranges between 20 and 30 cm.

The pappardelle, like any pasta, is cooked in salted water. It is important to take into account that the cooking time can vary depending on the thickness, but in general it is recommended to cook it for 8 to 10 minutes. After cooking the pasta, drain it well and mix it with the sauce we have chosen.

The secret is to cook it al dente, since it is then mixed with the hot sauce, so that the flavors are well impregnated. In this mixture, the pasta continues to cook a little and it is important that they do not overdo it.

Pappardelle with meat sauce

One of the most popular traditions is to serve it with beef ragout (stew), a meat stew which is cooked for several hours to give it a unique and intense flavor and texture. The ragù is made with ingredients such as onion, carrot, celery, pork or beef, tomatoes, and red wine.

The result of cooking is a Thick sauce and flavorful, which combines perfectly with pasta. This combination is a true delight and is a very comforting dish for the coldest days.

Today we are going to share one pappardelle bolognese recipeto enjoy this delicious pasta typical of Tuscany.

Pappardelle bolognese recipe

• Yield: 4 portions
• Time of preparation: 45 minutes (approximately)

Ingredients

• 400g pappardelle
• 500 g minced meat (ground)
• 1 onion finely chopped
• 2 minced garlic cloves
• 1 carrot chopped into small cubes
• 2 stalks of celery chopped into small cubes
• 400 g of crushed tomato
• 1/2 cup of red wine
• 1/2 cup of meat broth
• 2 tablespoons tomato paste (concentrate)
• Salt and pepper to taste
• Olive oil
• grated cheese to serve

How to prepare pappardelle pasta bolognese step by step

1. In a large pot, bring enough salted water to a boil and cook the pasta according to what it says on the package, or if they are homemade, according to the measure made (It is important to cook the pasta al dente, since it will continue to cook with the sauce).
2. In a large skillet, heat a little olive oil and add the onion, garlic, carrot and celery. Sauté over medium heat until the vegetables are soft and the onion is transparent.
3. Add the minced meat to the pan and cook until golden brown, breaking it up with a fork so it doesn’t clump.
4. Add the crushed tomato, the red wine, the meat broth, and the tomato paste. Mix all the ingredients well and cook over medium-low heat for about 20-25 minutes, until thickened and the meat is fully cooked. Season.
5. Drain the pasta and add the Bolognese sauce to the pasta pot. Mix well so that the sauce covers all the pasta.
6. Serve hot and sprinkle with grated cheese on top.