PAGLIA E FIENO PAPPARDELLE WITH LAMB RAGÙ

PAGLIA E FIENO PAPPARDELLE WITH LAMB RAGÙ

INSTRUCTIONS

    1. 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 Lamb Ragù with a 1/4C pasta water.  Warm the sauce and melt over low heat, turn heat off when melted.
    3. Drop the Paglia e Fieno into boiling salted water.  Allow to cook for 2-2.5 minutes.
    4. Strain the pasta into a basket or colander, or remove with a wire skimmer. 
    5. Transfer to pan with the Lamb Ragù
    6. Allow to simmer together for 1-2 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 allowing the pasta to sit in one spot where they may get stuck to the pan.  If the sauce seems a little tight, add a few tablespoons of water, bring to a simmer and swirl the pan one last time.  Remove from heat.
    7. Once the pasta appears glazed and well coated, serve and enjoy.  The finished product should coat the pasta well as in the photo.

ENHANCEMENT IDEAS

  • Parmesan, pecorino or any grated cheese you like
  • Dollop of fresh ricotta to finished plate
  • Knob of butter or swirl of olive oil at the end
  • Fresh herbs like chives or basil
  • Swirl of aged balsalmico
    INGREDIENTS

    Pasta: Semolina, Egg, Spinach, Kale, Water, Salt

    Sauce: Lamb, Beef Brodo, San Marzano Tomato, Fennel, Onion, Carrot, Smoked Pecorino, Garlic, Smoked Arbequina Oil, Lambrusco Vinegar, Rosemary, Black Pepper, Calabrian Chile, Cumin, Salt, Bay Leaf

    Fresh handmade ravioli pasta.

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