Fresh Pappardelle Pasta With Pot Roast Sauce

INGREDIENTS

INSTRUCTIONS

Note: see the "Italian Style Braised Rump Roast" recipe which is
included in this collection.  On a clean dry work surface, make a mound
of the flour and, using your  fingers, make a well in the center of the
mound. Using a fork, break  the shell of the eggs one by one and drop
the eggs into the center of  the well you made of the flour. With the
fork, beat the eggs well  together. Again using the fork, slowly begin
to fold the flour in  towards the center of the well to incorporate the
flour into the  beaten eggs. As you mix the flour with the beaten eggs,
it will begin  to form a doughy mass. Work this mass using your fingers
until it  begins to lose its moist and sticky character. When the mass
begins  to feel uniformly dry, begin to work the dough using both
hands;  kneading with the palms of both hands, pushing from the center
of the  ball of dough outwards and folding the near edge inwards to
begin the  kneading cycle again. The kneading stage should take about
10 minutes  by hand. After the dough has been fully kneaded, it is time
to thin  the dough into sheets suitable for cutting. A manual pasta
machine  works wonders at this stage. Cut the ball of dough into three
equal  pieces. Form these pieces, by hand, into equal rectangular shape
to  be passed through the rollers of the pasta machine. Set the
cylindrical rollers at their widest opening, put a piece of dough in
the space between rollers and crank the handle to pass the dough
through. As the sheet of pasta comes out the bottom of the rollers it
should be set on a dry cotton towel to rest while you begin on the
next piece. Repeat the thinning process with the remaining pieces of
pasta, thinning and then setting aside, consecutively so that each
piece of pasta is equally rolled out. When all the pasta has passed
through the first rolling stage, set the machine to the next setting
to begin rolling the pasta thinner. Start the rolling process again,
beginning with the first piece of dough and continue with the
remaining pieces. As each is rolled thinner set it aside and continue
onto the next. As you return to the first piece of dough, set the
cylinders one setting closer. Continue in this fashion until the  pasta
dough has been rolled out as thinly as possible. As the sheets  of
dough rest, keep them on a cotton towel, to prevent sticking to  the
work surface. When they are all rolled out you are ready to cut  the
pasta into the desired shape; 1/2- to 1-inch thick ribbons of
pappardelle. They can be cut using the cutting wheels of the rolling
machine or by hand using a knife. Over low, reheat the shredded meat
in a casserole along with the sauce, vegetables, broth and tomato
paste until thoroughly hot and it has begun to bubble. Do not allow  to
burn, but watch carefully and allow to reduce to a thick sauce  like
consistency. Cook the pasta in 6 quarts of boiling water  containing 1
tablespoon salt for 4 to 6 minutes before spooning the  sauce over the
cooked pasta in large bowls. This recipe yields 4 to 6  servings.
Recipe Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1C22 broadcast 04-28-1998) Downloaded from their
Web-Site - http://www.foodtv.com  Formatted for MasterCook by Joe
Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
05-04-1998  Recipe by: Michael Lomonaco  Converted by MM_Buster v2.0l.

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