I’ve been making pasta for a long time, but I’ve never used more than 4 – 5 eggs to 2 cups of flour ratio. I recently received the new Flour + Water cookbook and their pappardelle called for 16 – 18 egg yolks…wow… to say it was some of the best pasta I have ever made would be accurate. I used their pasta recipe and used the Big Green Egg to slow cook a lamb should and pork shank for about six hours for the bolognese…so much for my diet!
For the pasta
16 – 18 egg yolks
2 cups flour (all purpose or 00 if you have it)
1.5 tsp EVOO
1.5 tsp kosher salt
For the bolognese
2 – 3 lbs lamb shoulder; bone in (shank or leg would also work)
1 – 2 lbs pork shank; bone in
2 tbsp tomato paste
3 cups chicken stock
1 cup whole milk
1 carrot, finely chopped
1 celery stalk, finely chopped
1 medium onion, finely chopped
3.5 oz pancetta, chopped
S&P to taste
2 tbsp EVOO
Stat by cooking the meat; I rubbed each w/ EVOO and salt and pepper, then smoked them on the Egg at 225 for about 6 hours.
For the bolognese, heat the EVOO and cook the onion, celery and carrot until tender and slightly browned; approximately 7 – 10 minutes on medium heat. Add the pancetta and cook for another 5 minutes. Then add the stock and the tomato paste and bring to a boil. Finally, add the meat and the milk and simmer until reduced by one third; about 2 – 3 hours. Add stock as necessary.
For the pasta, form a well in the middle of the flour and pour in the yolks; add the salt and the EVOO and use a fork to combine.
Slowly incorporate the flour until it forms a ball; use a spray bottle with water to keep it moist!
knead the dough for about 10 minutes, folding it over on itself several times. Then use a pasta machine and roll it out to it’s lowest setting (usually 6).
Use a knife to cut the pasta sheets (1/2 inch) and boil in heavily salted water for about 2 – 3 minutes.
Add the noodles to the sauce and cook for another 2- 3 minutes and then plate. I finish mine w/ smoked sea salt, crushed red pepper, parm, chopped tarragon and a little drizzle of EVOO.