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Homemade Pappardelle with Antipasti Vegetables and Beef Steak

5 from 7 votes
Prep Time 50 mins
Cook Time 1 hr 10 mins
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 244 kcal

Ingredients
 

Parpadelle:

  • 6 Pc. Eggs
  • 300 g Semola
  • 300 g Italian pasta flour
  • 1 tsp Salt

Baguette:

  • 200 g Wheat flour
  • 180 g Rye flour
  • 300 ml Water
  • 10 g Yeast
  • 1 Pr Sugar
  • 1 tsp Salt

Dry aged fillet of cattle:

  • 4 g Beef fillet
  • 4 Pc. Rosemary sprigs
  • 4 tbsp Butter
  • Salt
  • Pepper
  • 1 tbsp Oil

Instructions
 

Parpadelle:

  • Knead all ingredients together to form a smooth dough. Let rest in the refrigerator for 30 minutes.
  • Cut the dough into quarters and roll it into strands using a pasta machine. For the pappardelle, the noodle strand should be a good 30 cm long.
  • Flour the work surface well. Roll up the dough loosely and use a knife to cut pasta about 1.5 cm wide. Keep on a tea towel until use.
  • Just before serving, cook in plenty of salted water for 3 minutes until al dente. Strain the pasta and put it back in the saucepan. Serve with sage butter.

Baguette:

  • Mix the water with the yeast and the pinch of sugar, let rise for 10 minutes.
  • Mix flour with salt. Mix all ingredients briefly with a wooden spoon until you have a smooth dough. Cover and leave the dough to rise in the refrigerator overnight.
  • Take the dough out of the refrigerator 1 hour before baking. Preheat the oven to 230 ° C.
  • Flour the work surface heavily and place the dough on top. Divide the amount of dough as desired (for 1 large or 2 small breads) and twist the dough into each other. Bake in the oven with strong steam for 20 minutes.

Dry aged fillet of cattle:

  • Put the steaks with the oil in a large, slightly preheated pan. Fry on one side over medium heat. Turn the meat over, fry it brown on the second side.
  • Place the steaks side by side on the oven shelf (middle rail), insert a tray underneath. Cook in a preheated oven at 100 ° C top / bottom heat for 30-35 minutes.
  • Take the steaks out of the oven. Pluck the rosemary needles from the branches and place in a pan with the steaks, froth up with the butter. Baste the steaks with the butter for 2 minutes, turning again and again.

Nutrition

Serving: 100gCalories: 244kcalCarbohydrates: 28.5gProtein: 3.9gFat: 12.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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