Giada's Pappardelle Pasta with Sausage Ragu | Giada Entertains | Food Network

first up is the egg dough for my papademe we're starting with one and a half cups of a double zero flour which is really just super fine flour you could use all purpose but it won't make the pasta as light as a double zero flour will we're also going to add a quarter cup of semolina flour as you can see it's a little bit different in color the color's a little more yellow it's still a durum wheat but it's processed a little bit differently so it gives a little bit of a coarse texture to the pasta which helps the sauce stick to the pasta so it's really great to use a little bit of both if you can and then what we do is you make a little well you can make it in a bowl but i think it's more fun and you can get a better handle on the pasta itself if you just do it right on the board and right here we have eight egg yolks and i already separated the egg yolks so you see how beautiful and rich they are and that's what gives the pasta the fresh pasta that much richness is all the egg yolks and then we're also gonna add one whole egg so lots of egg in here and a little bit of salt just to season it all together make the pasta taste really good and then i'm gonna take a fork and i'm just gonna break up the yolks just ever so slightly inside and as you can see the flour is keeping all the egg inside and remember it's okay if it gets a little messy that's part of the fun of making fresh pasta put that there and then little by little allow the egg to start absorbing a little bit of flour just keep mixing it and even if the egg gets out a little bit it's okay it'll just kind of absorb it and just keep moving it until you get a little ball of dough and then you just continue to knead the dough okay so my dough looks great you see how it comes together into a ball so now i'm gonna pop it in the fridge for a little bit so i can chill and set there we go in the fridge we go [Music] so my dough for my paper delay is ready and you can see that when you press it down like this it just bounces back slightly so you know it's ready and you make sure that after you leave it in the fridge for a bit that you let it come to room temperature because it'll be much easier to work with so we're going to cut the dough in fourths there we go i'm going to start with one piece you see how malleable and how easy it is to move around what you want to do is you want to make it thin enough that we can fit it in the pasta machine so you want to start at the thickest setting so that you can stick the pasta right through there let's see if it'll fit in the thickest setting yep it sure will and you just kind of keep bringing it through here there we go there we are [Music] so basically you just keep feeding it through the machine until you get the thickness that you want look at that baby all right she's ready going to put a little bit of flour and what i want to do is i now want to cut it into long thick strips called paper belly so thicker than a linguine and thicker than a fettuccine as well so what i like to do is i'll just cut it in half here and then i put them side by side i take my little pizza roller you could also use a knife and you want the papadely to be about an inch in thickness and i know that i want to make them about that long and even if they aren't 100 correct in thickness you're fine there we go so once you cut them like this you want to make sure and put them on a tray that you dusted with flour you could do semolina flour just so they don't stick together it's fresh pasta so it's quite a delicate you just want to make sure that um as it warms up it doesn't stick together so i like to put a little semolina flour on a tray and i just kind of dust them just like that see and we've got our fresh papardelle so i'm going to finish cutting the rest of the dough and then we're going to get started on the ragu i'm browning two pounds of sweet italian sausage and chopping up a red onion for my sausage ragu to go with my papades you can see they're ready to go in the back but before i start cooking them i want to get started on the sauce and i love the red onion because i like that sweetness that it gives the ragu and this is a pretty quick ragu that we're gonna make all right time to add the red onion in and the red onion and the carrot will add lots of body and flavor to the sauce and for me this is sort of a weeknight sauce because it's so fast and easy this is sweet italian sausage and i find it to be quite fabulous okay so now that we've got the onion going time to peel my carrot carrots and onions are sort of the base flavor to a lot of italian sauces sometimes we add celery as well but in this case we don't need it because we've got the sweetness from the carrot and from the red onion there we go peeled our carrot and we're gonna chop this baby up okay carrots in do a little bit more salt we're gonna deglaze with a little bit of white wine again what we're doing when we're deglazing the pan is kind of taking all the little brown bits off the bottom of the pan and that's where all the flavor develops in the sauce you definitely don't want to skip this step just use the spoon to lift out all of those brown little bits okay so now for the pureed tomato and this isn't sauce this is just pureed tomato so we're making the sauce one and a half cups of the pureed tomato and i'm gonna take a little um piece of the parmesan cheese rind and we're gonna throw it right in there to me the secret to a great ragu especially when you're cooking it quickly is the parmesan cheese rind it slowly melts within the sauce and it just gives it this richness that you can't really get from anything else i'll let this cook for a little bit in the meantime i'm going to grab my pasta [Music] so look at these beauties this is so fun they're so beautiful if the pot's big enough you can probably cook all of these if you don't have a pot big enough then definitely cook them in batches and they cook really quick that's the great thing about fresh pasta and give this a quick little stir they cook for like two minutes and you don't want to overcook them because they fall apart if you do and just always make sure that your water is still hot that it doesn't come down in temperature because once you add the pasta sometimes it does look at that [Music] we're gonna finish this with a little bit of basil fresh basil and some fresh parmesan cheese so we've got our basil ready to go [Music] look at these babies and we're gonna put them right in there so fun look how beautiful it is i'm gonna put a little bit of parmigiano on top there we go so let's add some fresh parmigiano right on top of the pasta we'll add all the basil and now we can start tossing yeah look how beautiful this is all right let's make sure it's perfectly seasoned let's see here it's funny because papadely can be a little bit trickier to eat great tooth some sort of texture to it sauce is perfect you

Channel: Food Network

Views: 803,858

Keywords: food network, fn, food, cook, cooking, recipe, how-to, how to make, directions, instructions, tutorial, giada de laurentiis, giada, giada at home, giada in italy, everyday italian, italian, pasta, comfort food, comforting, dinner, homemade, pappardelle, sauce, sausage, ragu, bolognese, pasta sauce, pasta recipes, homemade pasta, how to make pasta, ragu sauce, how to make ragu, parmesan, basil, tomatofood network, chef, ingredients, eat, recipes, easy recipes, easy recipe, food network recipes, best

Id: R0vs9y-iQWM

Length: 8min 35sec (515 seconds)

Published: Mon Feb 03 2020