Your Pasta Kit contains the foundations of one of our best loved dishes — Pappardelle with Beef Shin Ragu. All you need to do is follow the instructions below.
A quick note on the Beef Shin – it doesn’t look great cold and packaged; as soon as it has some heat running through, it will look fantastic.
In Your Pasta Kit…
- Hand-rolled Pappardelle
- 8-hour Braised Beef Shin Ragu
- Organic Butter
- San Pietro 24-month aged Parmesan
You Will Also Need…
- 2 x LARGE POTS – one to boil the pasta, the other to heat the ragu and throw the pasta into. To boil the pasta, use a pot that can hold around 5 times the amount of water as pasta (about 2-3 litres of water).
- A HANDFUL OF FINE TABLE SALT (about 30 grams) – don’t worry, not all that salt goes into the pasta; almost all of it goes down the drain, but it will cook into your pasta, making it perfectly seasoned.
- COLANDER & BOWL – this is the most important part. In your sink, sit your colander or sieve over a bowl to catch the pasta water when you drain the pasta. You are going to need 60 to 120ml of this reserved pasta water when you mix the cooked pasta and sauce together in Step 6.
- LADLE, METAL SPOON or MEASURING JUG – Use a ladle or metal spoon to put small amounts of the reserved pasta water into the sauce and pasta in Step 6 – if your sink isn’t next to the hob, no problem, just take about 120ml of the pasta water in a measuring jug and pour it into the pan, splash by splash, as needed.
- Wooden Spoon (or metal) for stirring
- Tongs if you’ve got them; a fork and spoon if you don’t
- 2 x warm plates (or one if you’re not sharing – we don’t judge)
- Lightly fondle the pappardelle to ensure the strands aren't stuck together (if they are just gently tease them apart).
- In a large pot, bring about 2-3 litres of water up to a proper rolling boil (not just a simmer) and season with a handful (30 grams) of fine table salt so that it tastes like mild sea water.
- In the second pan (which must be big enough for the ragu and cooked pasta) put your ragu along with a couple of ladles of the hot pasta water and your butter. Warm it through until it breaks up into a smooth sauce.
- Now you’re ready to go. Once everyone’s sat down, add the pasta to the pot of boiling water and cook for 60 seconds (and no more because it will continue to cook when you mix it with the sauce).
- Drain the pasta into your colander (which you’ve already set up over a bowl to catch the pasta water), then transfer your pasta to the pan of warm sauce.
- This is the important bit. Once your pasta is in the ragu pot (over a medium heat) energetically stir for around 30 seconds until each strand is covered in sauce, adding splashes of your retained pasta water to make the sauce viscous. Add the pasta water in small amounts, so it’s wet but not soupy. If you add too much water, don’t worry, just cook it down for a bit longer so the liquid reduces to the right level.
- Serve on warm plates and sprinkle over the parmesan
- Eat immediately! Pasta waits for no one!
Check our Instagram feed @padella_pasta to see Tim cook this dish
For more recipes, check out our cookbook: Trullo