MARIO CUTTING BOARD RECIPES

Steps:

• "Pasta Dough - makes 1 pound Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil, then begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour has been incorporated. Start kneading the dough with the heels of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature before rolling or shaping as desired. Pappardelle bolognese 1. In a 6 to 8 quart, heavy-bottomed saucepan, heat the olive oil over medium heat. Add the onions, celery, carrots, and and garlic and sweat over medium heat until the vegetables are transluscent but not browned, about 5 minutes. Add the veal, pork, and pancetta and stir into the vegetables. Brown over high heat, stirring to keep the meat from sticking. Add the tomato paste, milk, wine, and thyme, bring just to a boil, then simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper. 2. Roll the pasta dough to the thinnest setting on the pasta machine. Cut the pasta sheets crosswise into 1 1/2 inch-wide strips. Set aside on a baking tray, with the layers of pasta separated by wax or parchment paper. 3. Bring 6 quarts of water to a boil and add 2 tablespoons of salt. 4. Transfer 2 cups of the ragu to a 12 to 14 inch saute pan and heat gently over medium heat. Cook the pappardelle in the boiling water until tender, about 1 minute. Drain the pasta, then add into the pan with the ragu and toss over medium heat until it is coated and the sauce is dispersed, about 1 minute. Divide evenly among the 4 warm bowls. Grate Parmigiano-Reggiano over each bowl and serve immediately."

Steps:

• Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
• The dough will come together when half of the flour is incorporated. At this point, start kneading the dough with both hands, using the palms of your hands.
• Once there is a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky.
• Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
• Roll or shape as desired.