Pappardelle Verdi with Short Rib Tócco

Pappardelle Verdi with Short Rib Tócco

Ricotta Gnocchi with Favas + Guanciale Reading Pappardelle Verdi with Short Rib Tócco 2 minutes Next Carrot Cavatelli with Lamb Ragù


  1. In a stockpot, bring water to a boil, season with 1 Tbsp salt/L of water.
  2. In a separate pan large enough to contain the pasta and sauce, add the Short Rib Tócco with 4-5 Tbsp pasta water.  Warm the sauce over low heat until melted.
  3. Drop the Pappardelle into the salted water. Once they float, stir and continue cooking for 2 minutes.  If you prefer them more tender, cook another minute.  
  4. Gently strain the pasta into a basket or colander, or remove with a wire skimmer.
  5. Transfer to pan with the sauce and bring a few more tablespoons pasta water along with it.  
  6. Allow to simmer together for 1.5 to 2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving.  You just want to avoid the pasta sitting in one place and getting stuck to the pan.  If the sauce appears tight, add a splash of water to the pan, return to a simmer, then remove from heat.
  7. Once the pasta appears glazed and well coated, remove from heat, serve and enjoy.  


  • Parmesan, pecorino or any grated cheese you like
  • Fresh ricotta dollop
  • Fresh herbs like minced chives, parsley or basil.
  • Splash of olive oil or butter at the end
  • Splash of red wine vinegar 
  • Drizzle of aged balsamico

Pasta: 00 Pasta Flour, Semolina Rimacinata, Egg, Tarragon, Chive, Sage, Chervil

Sauce: Short Ribs, Red Wine, Clove, Fennel Seed, Black Pepper, Parsley, Rosemary, Thyme, Carrot, Onion, Celery, Tomato Paste, Beef + Chicken Brodo, Lambrusco Vinegar, Salt