Papperdelle

130gm semolina

200gm 00 flour

3 egg yolks

2 eggs

1. For pappardelle, mix together flour and semolina in a bowl before pouring onto a dry bench surface. Create a well in the middle of the the flour and pour lightly whisked egg yolks and eggs. Using a fork slowly draw in the flour from the sides and mix in the circular motion. Once wet consistency resembles a pancake texture, grab your bench scraper and fold in the rest of the flour, cutting in the flour over the top with your scraper. If looking a tad too dry at any point add a dash of iced cold water. Dough should resemble shaggy pieces. Using hands and some extra flour, kneed the dough for 8-10 minutes before placing your dough ball in cling film.

2. Once your dough has rested for 30 minutes, cut off a piece and flatten with your hand. Place your pasta sheeter on its lowest setting and pass through your dough. Laminate your dough by folding it in a book fold and roll through lowest setting again. Laminate three times before rolling your sheet through 6 settings. Repeat this process three times, remembering to flour you dough to avoid sticking to the machine.

3. Once your sheet is done, cut the piece in half and clean up the edges so you have straight lines. Fold sheet inwards from both sides and continues adding flour to avoid sticking. Fold one more time and then hand cut thumb length pieces. Toss through flour and leave in safe place to dry out a touch.

White Ragu

1 brown onion (diced)

2 celery stalks (diced)

1 carrot (diced)

600gm pork mince

250ml white wine

300ml vegetable stock

1 tea sp coriander seed

1 tea sp black peppercorns

1 dried chilli

50gm butter

6 sprigs tarragon (just leaves)

Parmeson (to finish)

Olive oil

Sea salt

1. Place pan on medium high heat, drizzle in some olive oil and bring up to temperature. Add in your brown onion and sweat down for 2 minutes, whilst its sweating dice your celery and carrot before adding in with a decent pinch of sea salt and sweet down all together for 7 minutes (adding a dash of iced water if its getting too hot).

2. Add in your pork mince and using a wooden spoon break down and mix in searing and browning as you do.

3. Add in your white wine and using your wooden spoon, help the deglazing process making sure all ingredients aren’t stuck at the bottom and you have a cohesive liquid. Pour in your vegetable stock and bring to a high simmer.

4. In seperate dry pan add your coriander seed, black peppercorn and dried chilli and cook until fragrant. Add into mortle and pestle and ground up (alternatively, you can use already ground coriander, crack black pepper and 1 tea sp chilli flakes).

5. Pour your spices into your white ragu, with a pinch of sea salt, drizzle of olive oil and stir in you butter.

6. Let ragu sauce reduce for about 15-20 minutes on a high simmer. You want your sauce to be silky and golden.

To plate.

1. Place pot of water on high heat with a shit tonne of salt (3 solid pinches) and bring to a rolling boil.

2. Right as your ragu is coming to a finish add you dried pappardelle into boiling water and cook for 1 minute and 45 seconds, just under al dente. Remove pasta from water with tongs into large mixing bowl, leaving a lit bit of the pasta water attached as that will help emulsify the sauce.

3. Once your ragu is done, add to your pasta whilst still hot with a couple of pinches of parmesan and half of your tarragon leaves. Mix together with a spoon to bring sauce and pasta together. Season with sea salt if necessary and pop into your seperate bowls with the rest of your tarragon leaves on top to garnish.