PAPPARDELLE RECIPES RECIPES

Steps:

• 1. Peel the carrot, onion and garlic, trim the celery and roughly chop. Pulse it all in a food processor, until finely chopped.
  2. Heat a good splash of oil in a large saucepan over a medium heat. Add the chopped veg mixture and bay leaves, pick in the thyme leaves and cook, stirring, for about 10 minutes or until soft.
  3. Blitz the mushrooms in the food processor until finely chopped. Add to the pan and cook for 3 minutes, until softened.
  4. Stir in the lentils, tomato purée and stock, and squish in the plum tomatoes.
  5. Season, reduce the heat to low and pop a lid on. Cook, stirring occasionally, for 30 minutes, or until the lentils are tender.
  6. When the lentils are almost done, cook the pappardelle according to the packet instructions, until al dente.
  7. Drain the pasta and stir it through the bolognese sauce. Pick the basil leaves and sprinkle over the bolognese with a good grating of Parmesan to serve.

Steps:

• Make the dough. Sift both flours together on a large work surface and make a well in the center. Place the eggs, olive oil and a pinch of salt in a bowl, then pour into the well; with a fork, break up the eggs, then gradually mix the wet ingredients into the flour mixture just until combined.
• Knead by hand. Gather the dough into 2 equal-size balls; flour the surface. To knead each piece, push the dough away from you with the heel of your hand, fold the dough over itself and turn it counterclockwise. Continue pushing, folding and turning until the dough is smooth and elastic, 4 to 5 minutes.
• Rest the dough. Pat each piece into a ball. Flatten slightly, wrap in plastic and refrigerate for at least 30 minutes or overnight. (You can freeze 1 ball for later, or roll out both and freeze the cut pasta.)
• Roll out the dough. Place the dough on a lightly floured surface and dust with flour. Starting in the middle, push away from you with a rolling pin, easing up on the pressure as you approach the edge. Continue rolling the dough into a sheet, turning occasionally, until you can see your fingers through the bottom. Let dry about 10 minutes.
• Cut the pappardelle. Dust the top of the sheet of dough with flour and loosely roll it into a cylinder. Using a sharp knife, cut into 3/4-inch-wide slices. Unwrap the noodles; dust with semolina and gently toss to separate. Place on a sheet pan and cover with a tea towel until ready to cook (or freeze in freezer bags for up to 2 months).