Prepare the Meat Ragu

Prepare the Marbled Pappardelle

  • All-purpose flour 4.5 cups
  • Eggs, whole 8 each
  • Semolina 3.25 cups
  • Olive oil 2 Tbsp
  • Salt 0.25 tsp
  • Squid ink 0.3 oz

Prepare the Gremolata

  • Parsley, chopped 1 cup
  • Garlic, minced 5.25 tsp
  • Lemon, rind 2 each
  • Vegetable oil 1 cup
  • Whole grain rye bread 14.25 oz
  1. Prepare the Meat Ragu

    • Sauté chopped onions and bacon julienned. Add in minced meatand continue to sauté. Deglaze with white wine, reduce half and add thyme,Knorr® Liquid Concentrated Base Beef and Knorr® Ultimate Intense Flavors Wild Mushroom.
    • Reduce till coats back of spoon.
  2. Prepare the Marbled Pappardelle

    • In a mixer using a hook, add sifted all purposeand semolina flours, eggs, olive oiland salt, combine on medium speed till a ball forms.
    • Divide the dough in half and slowly incorporate the squid ink into one of the halves. Rest for 20 minutes.
    • Mix both doughs to create a marbling effect of pasta. Flatten the dough to required thicknessand cut into “pappardelle” pasta.
    • Blanch in salted boiling water, drain and toss in olive oil, season to taste.
  3. Prepare the Gremolata

    • Mix all the ingredients together, leave aside. Cut Rye bread into croutonsand thin slices.
    • Toss croutons with a little olive oiland Gremolata mix: sauté till crispy.
    • Dry the thinly sliced Rye bread in oven. When done, pound them and toss with Gremolata mix.