How to Make Homemade Pappardelle Pasta and Bolognese Sauce

hi I'm Claudia Donnell and welcome to that's tasty we have a great menu for you to learn today we're going to make homemade pasta many of you probably have already made that but even if you have so what we're going to do it again and if you haven't you'll see how easy it is and honestly you'll never taste anything better we're also going to pair that up with a nice bolognese sauce which is sounds difficult but it's really easy and one of those things my favorite that you put together and then you just let it do its thing so we're gonna start over here at the stove we're going to start with the bolognese sauce also one other thing before I get going there will be the recipe that flashes on the screen if you don't have time to write it out to email me at Claudia at that's tasty dotnet and I will send it to you so if you you just want to watch my beautiful face and what we have to do go for it otherwise send me an email and I'll send it back to one other thing I have a live audience today I have yay and it's not that it the guys working the camera out live but these are my my family and my friends so here we go you ready bolognese sauce first thing I'm going to do is I'm gonna put my my burner on because you want this is a Dutch oven I've shown you this a million times this is my favorite working vessel I want the it to get somewhat warm before we go before we start and I want to show you I told you this tip before but I am unrolling in tin foil celery that I have had for at least a month if not longer and the reason why I'm showing you this is because it's a month old and it still got that nice fresh smell and attitude it's crispy so take your celery and cucumbers I do and roll it in tinfoil and it will stay for a long periods of time what causes damage or decay of your items is air so this will seal out the air and keep it for you much fresher so you're not wasting money on things I'm going to put about two tablespoons of olive oil in my pan this is already chopped up it's carrots celery onion and very thinly sliced pieces of garlic there's two cloves of garlic in here so I'm gonna put that in and I'm gonna let it sweat which means it's on a low heat and it's not going to make any colour it's just going to let all the vegetables that are in there become nice and fragrant and translucent I have to go back over here because I forgot the salt we're going to need it back over here so I'm just gonna grab it and we'll put it someplace easy the best way to season your food is when you're putting in different things so at each ingredient that you add you want to put in a little bit of salt and just a little bit of pepper you season as you go along for each layer of food that you put in that way everything is infused with these wonderful seasonings and we don't have to worry about it so is on a medium-high heat and the vegetables are going to get translucent I have a pound of ground pork and a ground a pound of ground veal now here's the deal that's what the recipe calls for sometimes you can't find one or the other you might find groan fork you might not find ground veal but you might find the meatloaf mix at the supermarket which is ground beef ground veal and ground pork don't be afraid to change things up a little bit if you don't like beef or you don't like veal put in some ground chicken it's easy modify it remember I tell you this all the time for your own specific needs so we've got this going nice and translucent I'm going to push the vegetables to the side and I'm also going to put this on high because I want the meat to get a nice color you want it to get nice and brown so it's on high I'm just going to break it up a little bit nicey-nice and i'm just gonna let this cook i want it to brown a little hair of salt a little bit of pepper but-- and about a quarter of a pound this is way more than a quarter of a pound quarter of a pound of diced up pancetta I love pancetta pancetta is an Italian bacon and it does not have that smoky flavor what it does have is a little bit of a salt flavor and wonderful herbs but um pepper and that sort of thing that's put in it when you buy pancetta what you want to do you can get them at the deli so buy a few slices maybe two or three slices of pancetta about 1/8 to 1/4 of an inch thick and then you can either dice it up and throw it to a food processor which is what I did here look at it ask them could I see your pancetta first and sometimes it comes out pretty fatty sometimes it's nice and lean I prefer it to be lean because then you get more flavor and more meat doesn't mean it's bad if it's got more fat then you're just gonna as it cooks the fat will rise to the top and you'll just skim the fat right off the sauce so don't get all upset about that this is cooking I'm gonna go over here and we're gonna start making our pasta come on over here this is pasta flour and it's a combination of semolina and durum wheat and that is the best flour there's like a hundred eat something maybe even more types of wheat out there and this is not gluten-free this is very good so if you have a gluten-free issue then you need to find another type of flour to use we're going to put 2 cups of flour right on the counter just like that I'm gonna make a little well right in here I have one egg sorry about this I thought I'd get it I'm gonna put a pinch of flour just a pinch right in the egg and I'm going to put a tablespoon of extra-virgin olive oil this is messy so if you used to like to play with play-doh and such when you were a kid this is for you I did it so I'm happy all right so I'm going to scramble this up just a little bit to mix it oh one other really important ingredient pardon me I water and you want to use cold water not warm water and whis will probably take about a half a cup of water but it's one of those things we need to kind of feel it and if you're making flour me pad meat pasta dough can't really mess it up because if it's too sticky put a little bit more flour if it's too dry you put a little bit more water but you want to do it very very gradually so I have this slightly beaten egg I'm gonna put right here just like this I'm gonna stop so what it mix it I'll put a little bit of water and with my one finger it's not really I'm going to start mixing it up and it's a gradual process and you're scrambling everything is you going along it's getting very nicely mixed and you just keep doing this making you hole a little bit bigger draw it in the flour little bit more water I'm talking little like maybe a tablespoon at a time and it's going to come together very quickly just like this I used to watch my grandmother my Nana make it and then my mother would make pasta always around the holidays Easter we'd have homemade raviolis or Christmas all the holidays always had a homemade pasta of one form or another and it was for us my generation a big treat for my mother's generation it wasn't because that's what all the Italian ladies used to do in the neighborhood is they'd all go from house to house and they'd make batches of pasta and loaves of milk and animals of milk loads of homemade delicious Italian bread delish so we're just going to let this all come together there's no beautiful genteel way of doing it you got to get your hands dirty this is dry I want to go over there in a minute or two but it'll be okay and so again if you make a to dry put a little bit of water if it's too sticky just add the dump and you need it and you need it and you need it as my Nonna would say until it's as smooth as a baby's bottom so that's the goal and if you don't know what a baby's bottom tastes like it tastes like oh my god feels like I hope that wasn't Freudian holy mackerel feels like it's it's like touching the skin of an angel it's soft it's smooth it's beautiful a little bit dry after you get the dough to the texture that you want the consistency that you want you're going to wrap it and you're going to let it rest for a little while I would say let it rest for about a half hour if not longer sometimes I make up a bunch of dough and I put it in saran wrap and I put it in the freezer because I'm gonna use it at a different time just let it take it out like the an hour to before let it defrost I see easily and it will be perfect so it's all seeing how it's coming together pretty amazing huh egg oil water and flour and a little bit of salt I always have to have a little bit of salt the more you knead it the better it is and what happens when you need it is all the gluten in the week starts to activate when you let it rest it makes it even better because what it does is it allows the dough to get stretchy so that when you put it through your pasta maker that's what this is for you use your rolling pin it rolls out nice and smooth so I'm just gonna let this rest now you can just do that roll your hands together I'm gonna get a piece of saran wrap and I'm gonna roll it up just like with the vegetables you want this airtight and I'm gonna put it in the refrigerator let it hang out so that ladies and gentlemen its pasta dough pretty cool huh let's go back over here and check out what's going on with thee Bolognese see the color a little bit two dots but you know what duck meat ground meat is where you get a lot of your flavor so I'm mixing up the meat including the pancetta now I'm incorporating the vegetable with it and we're almost at the point now we're we're going to add all the fluid all the liquids and let it just do its thing a little bit more salt just a little and a little bit more pepper because for never see these in the market this is tube tomato paste and this is a really really wonderful little invention because sometimes you only need a tablespoon of tomato paste and then you have a whole open can but if you buy one of these you can put your table spoon and stir it in the refrigerator and that's good for months does it seal I'm gonna lower the heat now to medium and it calls for a half a tea a half a tube of tomato paste well in the pan not on the person is right so there's that this is called a food mill if you ever seen one of these before I grew up with as a matter of fact this is my mother's food mill and when we made tomato sauce they didn't have to ease or anything like that at that time so my mother has a serious aversion to tomato seeds really serious so we put everything through the food mill this is also something good to use you wanna strain the tomatoes or if you want to rice potatoes to make nice mashed potatoes or you're going to make Yaquis it's the best best tool to use for that if you don't have a riser and you know what if you don't have one of these that's okay this is a 28-ounce can of sin my mighty notes and my Marzano tomatoes this is what you really want to use the reason you want to use it is because it's a sweeter tomato and it has very few seeds if you use other Tomatoes it's going to taste okay but this is the authentic way to to to make a Bolognese and you're just going to grind it down so that all of the juice and pulp of the tomato is squeezed through the little mesh bottom and all the stuff that you don't want like tomato seeds will stay where it belongs someplace where you can throw it out so I'm just gonna do this tomato paste is already in there just a few more ordinarily I would keep doing this for quite some time but we have a little bit of a time restraint so I am going to wipe the bottom and put this in the sink we have a cup of dry white wine I use Pinot Grigio because it's nice and mild and dry and a cup of milk like this mix it up get that tomato place incorporated break up the meat a little bit I kind of like it chunky so that when I have a piece of pasta in my mouth I get a nice big chunk of meat sort of like a little meatball I'm going to throw in a couple of bay leaves these are fresh while at one time they were fresh they're starting to get pretty dry and but the flavor is still there so I'm they're small so I'm gonna put in small ones or one good-sized one and again it's to whatever your tastes like but it makes a really nice flavor for the sauce and let it come to a boil I'm gonna lower it cover it and let it sit for a good hour and a half about halfway through or an hour into it taste it and see if you can adjust your seasonings at that point in time and I'm just going to keep it on a medium and put the lid on it and we're gonna go back over here cuz we're gonna play with the dough now excuse me while I wash my hands quickly sorry about that all right wolf yeah we have fun this is called the dough cutter did I need one no did I want yeah am i proud of it but it is it's a gadget and I like it and I'm proud of it all right to need a little bit of flour so we're going to cut this into usable pieces something that's not going to be unwieldly and when it's not in use when you're not using the dough cover so we're going to take a piece about that big cover this up and I'm gonna flatten this up a little bit roll it in the dough this is a pasta maker just like the one my Nana used and you start at the lowest number the lowest number has the rollers at the widest point then put your handle in this is secured to my counter we're gonna roll this is what I like to do by shaping it I'm gonna put a little bit more dough on it and we're gonna run it through like this you want to run it through two times for each number because that's the way I was taught there's probably a reason for it I'm not sure what it is but two per each number so I just moved it down to two which made the rollers a little bit tighter we're gonna have hand-cut puppet Del's Papa Del's the thicker wider noodle little thinner is a fettuccine and it goes way down to linguine and spaghetti and angel hair pasta and all that sort of good stuff I like it so that it's a little bit wider because when I have a full full of pasta I want to feel it in my mouth and this is on setting number four which is where I'm going to keep it five and six I don't think I've ever used because to me it's way too thin and I get that sad feeling that I'm chewing on air as opposed to chewing on a nice mouthful of I'm gonna put a little bit more dough on it meat flour I'm gonna cut it in half you want to make it about the size of what a fork will will take so a butter foot nine ten inches works best unless you really like a big long piece of pasta again it's up to you do you have preference and I'm gonna very lightly gently roll it you want to handle it easily gently so that it doesn't stick together because if it sticks together it's gonna make a mess I'm sorry I thought I brought a knife with me but we're gonna cut now and I'm gonna even this out a little bit any scraps just put to the side so we're gonna make a puppet dill about a half an inch maybe more but these are hand-cut homemade pasta so if you make a for your family and your friends you don't have to tell them putting the dough together is easy they don't have to know that and you don't have to tell them anything about cutting the pasta or anything else being easy cuz that's not for them to know that's for you to know it's you our secret then you boil it like regular macaroni only this takes a lot less time then the boxes of pasta that you buy in the in the market now don't get me wrong I buy those too and the first time I made homemade pasta for my sons they were pretty young and I remember them saying to me oh I don't ever want any other pasta but the homemade one that you make and I said to them forget about it then you won't eat macaroni ever again so here this is depending upon your appetite my appetite this would probably be even be too much for me but you boil your water when it comes to a boil you put some salt in it throw these in in about three maybe four minutes it's going to be ready for you to put the sauce over and be delicious so that ladies and gentlemen is homemade hand-cut Papa dips let's go back over and check out their bolognese sauce see how we're doing over here looking good now I'm going to leave the boy one night that tomato-paste went everywhere when army went all over the stove my husband's gonna get mad and we could just kind of let it simmer I am however going to give it a little bit of a taste right now see how seasonings are because that's that's pretty important now I know it definitely needs more sauce and it isn't ready yet the salt had me it's not ready yet obviously it's only been cooking for a little short period of time I made an early a batch and this is pretty well done see how the the oil comes to the top and you just take a spoon and skim the top put it in a can put it in the freezer let it freeze when it's time for you to get rid of it the the grease it's all frozen and it goes quite nicely in your trash so I want to taste this oh that is awesome you can taste the pancetta the nice flavor of the bay leaf and all the wonderful things combined so this is a great Easter menu for you I made pasta I made dough I made a sauce the sauce has to cook a little longer but this is a great recipe for you to use for any spring occasion fall occasion winter occasions summer occasion doesn't matter but it's delicious one caution if it's really humid out you got to be careful making your pasta dough because it doesn't like humidity it's very much like me I don't like it either but if it's a nice dry day it's a perfect day for you to make a nice pound of pasta so homemade pasta hand-cut papadelis bolognese sauce this is me I'm Claudia - now we did this at that's tasty we're great food is made easy doesn't get much easier than that and remember if you didn't have time to take the recipe email me at Claudia yeah that's tasty dot net so until the next time buon appetito happy cooking happy eater you

Channel: CookingWithClaudia

Views: 5,180

Rating: 4.909091 out of 5

Keywords: how to make homemade pappardelle pasta, pappardelle pasta, bolognese sauce, pappardelle pasta and bolognese sauce, family favorite meal, how to cook pasta, make homemade pasta, easy cooking, mouthwatering meal, delicious cooking

Id: mZ7Ud9GM8oU

Length: 29min 52sec (1792 seconds)

Published: Tue Jun 28 2016