Pappardelle with Rustic Lamb Sauce

Pappardelle Rustiche al Ragu’ di Agnello


1 recipe Fresh Pasta Sheets Small batch
Rustic Lamb meat Sauce

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Serves 4-6
Printable Version
Make the rustic Lamb sauce.
While the meat sauce is cooking, make the pappardelle. Dust the Fresh Pasta Sheets generously with flour and roll each sheet up lengthwise. Cut the pasta into 1-inch wide ribbons with a sharp knife. Unroll the pappardelle and toss with additional flour to prevent sticking.
Bring a large pot of salted water to a boil. Cook the pasta until just tender, 2 to 3 minutes. Drain well and return to the empty pot. Pour the meat sauce over the pasta a gently toss over low heat 1 to 2 minutes longer.
Serve hot, garnished with freshly grated Parmesan cheese if desired.
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