This post is my first post within my category Salty + Wild.
This first recipe is special to me as it was inspired by my travels on my honeymoon. My husband and I trekked through Greece and Italy. I have explored both countries before, yet this trip was explored by car rather than by train which furthered our adventures onto roads less traveled. We let the days wander us into places unknown. In Tuscany, Italy we found a beautiful farm. The farm has been operated by generations past. We were greeted by the family’s grandmother and she led the way to a small wooden table where we sat, drank handmade wine, and explored handmade dishes from ingredients grown and or raised right there on the farm. The pappardelle pasta dish was my favorite of all seven courses served. The dish in Tuscany was a bit smaller, one pasta nest perhaps, as it was one of several dishes – dried meats, handmade cheeses with honey, edible flowers with handmade breads, dandelion greens, and handmade pasta. The pappardelle dish was served with a hearty tomato and meat sauce; I believe the meat was either wild boar or goat, rather than venison. This is my recreation of that lovely dish that we just so happened to stumble upon.
Pappardelle pasta originates from the region of Tuscany in the countryside of Italy. The broad, ribbon like noodles are made mostly from eggs and flour. The noodles are most often served with a hearty, fresh tomato sauce, and wild game.
- 1 Cup Semolina Flour
- 1/2 Cup King Arthur All-Purpose Flour
- 1/2 Cup King Arthur Whole Wheat Flour | Optional, All-Purpose Flour can Sub
- 3 Dashes Kosher Salt
- 3 Farm Fresh Eggs
- 1 Egg Yolk
- 3 Tablespoons Olive Oil
To make the dough, measure out all three flours and salt and create a dome with the ingredients on your work surface.
Then create a well in the center of the dome. Place eggs and olive oil within the well.
With a fork, incorporate all ingredients until it can be managed by hand. A mess can occur if solely done by hand and not fork first.
Gather the dough and break into two equal-size parts. Then knead with the heel of your hand, pushing and folding while forming into balls for approximately five minutes. Allow the dough balls to rest for at least 30 minutes. The dough can be stored in the fridge overnight or frozen for much later use.
Lightly flour work surface and roll out the dough. Start in the middle of the dough stretching your way out to the edges; the dough will bounce back a bit with each roll, keep working it. The dough should become somewhat translucent, very thin. At this point, the dough is ready to be cut.
The dough can be cut using a sharp knife, a pasta machine, or by this pappardelle wooden rolling pin which was found on Amazon for approximately $10.
The pasta can be left to dry for a few hours, or can be cooked right away. Bring a large eight quart pot of water to a rolling boil, then add one teaspoon of kosher salt, then the pasta. Boil pasta for two to three minutes for al dente, or until desired softness.
- 1 Pound Venison or Ground Beef
- 1/4 Cup Panko Bread Crumbs | Or Regular Bread Crumbs
- 1 Teaspoon Onion Powder
- 1 Teaspoon Kosher Salt
- 2 Teaspoons Pepper
- 1/4 to 1/2 Cup Shaved Parmigiana Cheese | Or Pecorino
- 2 Tablespoons Fresh Basil | Or Dried
- 2 Tablespoons Fresh Flatleaf Parsley | Or Dried
- 2 Tablespoons Fresh Green Onions | Optional
- 2 Tablespoons Fresh Oregano | Or Dried
- 1 Tablespoon Worcestershire Sauce | Optional
- 1 Farm Fresh Egg
- 1/4 Cup Olive Oil
- 2 Tablespoons Fresh Garlic
- 2 Tablespoons Fresh Sage | Or Dried
- 1/4 Cup Red Wine
In a large skillet, heat olive oil, garlic, and sage on low heat. When the garlic begins to brown, remove from heat and allow skillet to cool for about 10 minutes. Once cooled, slowly pour in red wine and return to low heat. Simmer for about 10 minutes until until the wine has mostly cooked down, but not dried up. Set aside and prepare meatballs.
In a medium to large mixing bowl, with a fork, mix all ingredients together | except for the olive oil, garlic, sage, and wine of course |. Don’t work the meat too much, as it will make the meatballs tough.
Prior to forming the meat into meatballs, turn flame back on low to allow for the skillet to prepare for the meatballs. Once all ingredients are incorporated, form meat into meatballs and place into skillet. Brown the meatballs on all sides. The meatballs will deglaze the pan and absorb the wine mixture.
Once the meatballs are brown, set the pan aside to cool and to allow meat to rest. Once cooled down a bit, pour in perferred sauce. I use Vermont’s Dell’Amore Sweet Basil and Garlic Marinara Sauce. Turn flame back on and simmer sauce and meatballs for approximately 30 minutes to cook meat through. Serve over pasta. Or cool and store in fridge for up to four days, or freeze up to one year.
This category entitled Salty + Wild || focuses on my husband and I as organic food hunters and foragers. All the whilst, exploring pieces of the wild from bow and arrow to recipe.
In Tuscany, Italy we found a beautiful farm. The farm has been operated by generations past. We were greeted by the family’s grandmother and she led the way to a small wooden table where we sat, drank handmade wine, and explored handmade dishes from ingredients grown and or raised right there on the farm. The pappardelle pasta dish was my favorite of all seven courses served.
A list of nut safe brands | local ingredients used:
King Arthur Organic All-Purpose Flour and Organic Whole Wheat Flour and Dell’Amore Sweet Basil and Garlic Marinara Sauce.
I use only nut safe ingredients | products in all my recipes. Every time I go to the market, I check the ingredient list and allergy disclaimers posted beneath the ingredient list; even though I checked this information the week before. I check this list prior to each purchase as the company may have had a change in manufacturing facility | plant.
Better safe than sorry when it only takes a moment to glance through both the ingredients and allergy information posted below the list of ingredients. I.e. “allergy information: may contain…; made on shared equipment…; or processed in a facility…”
Soon you will be able to refer to a blog post on How to Navigate Food Allergens for a safe home.