Tuesday, November 30, 2010

Pot Roast Pork Ragu pasta

After multiple attempts with Thomas Kellar's pasta recipe I decided to give an Italian recipe a try. Mario Batali's recipe for fresh pasta was used here. Essentially it is 3 cups of flour and 5 eggs.

3 cups of flour
5 large eggs

Make a well in the flour. Break the eggs up and pour into the well. Incorporate into flour until a dough forms. Knead until smooth, about 10 minutes, then let the dough rest for 30 minutes. Roll out the dough and cut into pasta shapes, in this case I used our hand crank pasta maker to make fettucine.

The Pot Roast Pork Ragu, you need your dad to make it for you! This was already made and all I had to do was add spinach to it. The pork ragu was made from pork shoulder and had delicious parsnips, onions and carrots in it. Cook the fresh pasta in lots of boiling salted water, and in the meantime heat up the pork ragu in a sauce pan and add the gravy from the pot roast. Once the pasta is cooked add to the sauce pan and toss with pork ragu. Add spinach and allow to wilt. Season to taste with salt and pepper.

Then you eat it.

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