Pappardelle with braised goat ragù

AT A GLANCE

  • Serves 8 people

  • 1 kid shoulder on the bone (about 1.5kg), cut into 3 pieces (see above)
  • 60 ml (¼ cup) extra-virgin olive oil
  • 2 celery stalks, finely chopped
  • 2 small carrots, finely chopped
  • 1 onion, finely chopped
  • 1 kg canned crushed tomatoes
  • 310 ml (1¼ cups) chicken stock
  • 6 thyme sprigs
  • 2 fresh bay leaves
  • 20 gm butter
  • 90 gm (½ cup) Sicilian green olives, pitted and halved
  • 2 tbsp finely grated Grana Padano, plus extra to serve
  • 1 tbsp coarsely chopped flat-leaf parsley
  •  
  • Pappardelle
  • 4 eggs, lightly beaten
  • 1 tbsp extra-virgin olive oil
  • 560 gm ‘00’ durum wheat flour
01   Preheat oven to 140C. Season meat to taste. Heat oil in a casserole over medium-high heat until smoking, add meat and turn occasionally until browned (3-5 minutes). Transfer to an oven tray and keep warm. Add vegetables to casserole and sauté until starting to caramelise (10-12 minutes). Add tomato and stock and bring to the boil. Add thyme and bay leaves. Return meat to casserole, cover closely with baking paper, cover with a lid and bake until meat is tender and almost falls from the bone (2½-3 hours). Remove goat from sauce and, when cool enough to handle, break into bite-size pieces (discard bones). Remove herbs from sauce and discard, then process sauce with a hand blender until smooth. Return meat to sauce, bring just to the boil over medium heat, stir in butter and olives. Season to taste and keep warm.
02   Meanwhile, for pappardelle, combine eggs, oil and 60ml water in the bowl of an electric mixer fitted with a dough hook, add flour and a pinch of salt and mix on low speed until mixture comes together (10-15 minutes). Turn onto a lightly floured surface, knead until smooth and elastic (3-5 minutes), cover with a damp tea towel and rest for 1 hour. Cut dough into 6 pieces. Working with one piece at a time (keep remaining covered with a damp tea towel), lightly flour dough and feed through the rollers of a pasta machine at the widest setting, folding once or twice until dough is smooth. Reduce settings notch by notch, feeding and rolling dough until it reaches the last notch and is 1mm thick. Cut into 12cm lengths. Hang on a rod until dry but still elastic (2-3 hours). Roll up each sheet, cut into 1.5cm wide strips, lightly flour and store on a tray at room temperature.
03   Bring a large saucepan of salted water to the boil, add pasta and cook until al dente (2-3 minutes). Drain, add to ragù with cheese and parsley, toss and serve with extra cheese to the side.

Recipe:

PABLO TORDESILLAS, BAR ALTO

Photography:

CHRIS CHEN

Styling:

GERALDINE MUNOZ

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