Pappardelle with Quick Ragu
Calories 522, Carbs 43 grams, Fat 23 grams, Protein 35 grams
For the Pappardelle
- 2 cups white whole wheat flour, plus more for dusting
- 1 teaspoon kosher salt
- 3 large eggs
- 2-3 tablespoons water, as needed
For the Ragu
- 1 pound ground turkey or chicken
- 1/2 medium yellow onion, roughly chopped
- 1 medium carrot, roughly chopped
- 1 rib celery, roughly chopped
- 1 garlic clove, minced
- 1/4 cup tomato paste
- 1/2 cup pinot noir
- 3/4 cup nonfat milk
- extra virgin olive oil
- Parmigiano reggiano, to finish
- kosher salt, to taste
- freshly ground black pepper, to taste
To make the Pappardelle:
- Make a well in the center of the flour and add one egg. Whisk with a fork while gradually incorporating the egg into the flour. Continue this method, adding one egg at a time until everything has been combined and a shaggy dough begins to form.
- Using your hands, bring the dough together and begin to knead, adding a tablespoon of water at a time if the dough appears too dry. The moisture in the eggs can largely affect this part so this is where natural instincts will come into play.
- When the dough is fully combined, knead for 7-10 minutes, until smooth and firm. Cover with plastic wrap or a towel and allow to rest for at least 20 minutes.
- When the dough has been rested and has a supple feel to the touch, it is ready to roll out. Start by dividing the dough into 4 equal pieces and cover while working with each piece.
- On a lightly floured work surface, take one quarter of the dough and, using your hands, flatten it into an oval shape. Then using a rolling pin, start in the center and roll the dough outward. Turn the dough and continue the same process. If the dough seems to be sticking, dust with some additional flour in between.
- Continue rolling the dough until it is about the thickness of a sheet of paper and semi-transparent.
- To cut the pappardelle, dust the pasta dough with flour and gently fold the dough onto itself like a letter. Cut strips of dough about ¾-1 inch wide and then separate the strands. At this point, give the pappardelle a light dusting of flour and set aside while you roll out the remainder of the dough quarters.
To make the Ragu:
- Bring a large pot of salted water to a boil.
- Heat a tablespoon of olive oil in a large skillet over medium heat. Add in the ground turkey and, using a wooden spoon, break into small pieces.
- Allow the ground turkey to cook for 5 minutes untouched and then stir to continue to brown for an additional 3-5 minutes.
- Meanwhile, add the onion, carrot, celery and garlic to the base of a food processor. Pulse until the vegetables are finely chopped and uniform in size.
- Add the vegetables into the pan with the ground meat and season with a generous pinch of salt. Stir to combine and allow to cook until all of the vegetables have softened, about 3 minutes.
- To the pan, add in the tomato paste and stir. Allow the mixture to cook for a minute to let the tomato paste begin to caramelize.
- Carefully pour the pinot noir into the pan, being sure to scrape the brown bits at the bottom. Cook for 2-3 minutes, allowing the wine to reduce.
- Stir in the milk, season with salt and reduce the heat to low. Simmer the sauce for 10-15 minutes.
- When the sauce has finished cooking, add the fresh pappardelle to the pot of boiling water. Cook for 3 minutes or until the pasta is al dente. Using tongs or a cooking spider, strain the pasta directly into the sauce.
- Add in the butter and about ¼ cup of the pasta water and carefully toss to combine.
- Remove to a large bowl or platter and serve with grated parmigiano reggiano over top.