Pappardelle alla vaccinara

Pappardelle con coda alla vaccinara (Pappardelle with Tuscan butcher’s style oxtail stew).

TO KNOW HOW TO MAKE PAPPARDELLE, KNOW THAT YOU NEED AN EGG EVERY 100 GRAMS OF FLOUR AND THE DOUGH WILL BE PERFECT. THE PROCESS IS SIMPLE AND FUN, ESPECIALLY IF YOU GATHER WITH FAMILY OR FRIENDS TO PREPARE THEM!

Getting together to prepare pappardelle can make this process a lot of fun: a team effort to bring to the table the art and the inimitable taste of handmade pasta! Here's what you need to know about how to prepare pappardelle:

Arrange the flour in a fountain, break the eggs in the center and beat them gently with the help of a fork; knead with your hands on a well-floured pastry board; Tip: to understand when the pasta is ready, cut a piece and check that small air bubbles have been created; let the dough rest for at least 15 minutes, wrapped in plastic wrap; take up the dough to roll it out, add flour if necessary; wait until it is well dry and fold it on itself until it creates a nest of dough. At this point cut the strips of about 1 centimeter and unroll your Pappardella!

If you are wondering how to cook fresh pappardelle, know that the procedure is the same, with the only difference that the cooking time is less than the dry ones: generally, in 4 minutes it is ready to be mixed with the condiments you have chosen! To conclude, you can again close the nested pappardelle to store them on a floured tray and covered with a cloth.

Ingredients:

Pappardelle 

Cow's Tail 

Extra Virgin Olive Oil 

Salt 

Black Pepper 

Red Wine 

Garlic  

Ginger  

Tomato Puree 

Parsley

Preparation

Boil the salted water for the pappardelle in a pot. In a pan put the oil and chopped onion, sauté and add the tail cut into pieces, brown about ten minutes, add salt, black pepper, chopped parsley, ginger and brown for about ten minutes. Drizzle with a glass of red wine, let it deglaze and add the tomato sauce, cover with the lid and cook for about two hours, depending on the size of the tail. From time to time turn around so as not to burn it. After about two hours, when the sauce has shrunk, remove the vaccine tail and set aside in a bowl. Drain the pappardelle al dente and stir in the pot for a minute. Serve and serve with chopped parsley and the tail above the pappardelle.