The wide, hand-cut fresh egg noodles called pappardelle are classically sauced with ragùs and hearty sauces like this one.

　　

Ingredients

4 servings

　　1 recipe Fresh Pasta (page 89)

　　2 to 3 ounces Parmesan (about 1/2 cup)

　　2 cups Bolognese Sauce (page 227)

　　2 to 3 tablespoons butter

　　Salt

　　1 tablespoon chopped parsley

　　

Step 1

Roll out, not too thin: 1 recipe Fresh Pasta (page 89).

　　

Step 2

Cut into 3/4-inch-wide noodles. Toss the noodles with extra flour and lay them out on a plate or baking sheet, cover them with a towel, and refrigerate until ready to use.

　　

Step 3

Bring a large pot of salted water to a boil.

　　

Step 4

Grate: 2 to 3 ounces Parmesan (about 1/2 cup).

　　

Step 5

In a small saucepan over low heat, warm: 2 cups Bolognese Sauce (page 227).

　　

Step 6

Cook the noodles in the boiling water for 3 or 4 minutes, until al dente. While the noodles are cooking, melt in a large sauté pan: 2 to 3 tablespoons butter.

　　

Step 7

Turn off the heat. Drain the noodles, reserving a small amount of the hot pasta water. Put the noodles into the warm pan with the butter and toss with two thirds of the grated cheese and: Salt.

　　

Step 8

Moisten with a bit of the pasta water if needed. Divide the noodles among 4 pasta bowls or place on a warm platter. Spoon the sauce over the noodles. Sprinkle with the rest of the cheese and: 1 tablespoon chopped parsley.

　　

Step 9

Serve immediately.

　　

Variations

Step 10

Add about half the Bolognese sauce when you toss the noodles with the butter and two thirds of the cheese, and spoon over the rest when you plate the noodles, as above.

　　

Step 11

For the Bolognese sauce, substitute Mushroom Ragù (page 228).

　　The Art of Simple Food