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: MICHAEL.S 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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