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042a4d09 9cc0 4a2d a4b8 0ed5d9aaea66  2016 04 19 17 25 58
David Rodgers
David Rodgers

Made fresh pappardelle using a basic pasta dough of 4 egg yolks with 150g OO flour and a splash of olive oil. Rested for 1 hour before rolling out to a slightly thinner than desired end product (it will swell once cooked). Hand cut but not very straight. Cooked al dente and served with a good beef ragu.