Pappardelle, Braised Veal, Oyster Mushrooms, Vegetables, Parmigiano

Adapted by
August 2020
Yield: 8 to 12 servings


200 grams durum flour, sifted
130 grams semolina flour, sifted
72 grams 00 flour, sifted
15 grams salt, sifted
250 grams eggs
1½ pounds veal butt tender
½ Spanish onion, diced medium
1 carrot, diced medium
4 ribs celery, diced medium
1 pound Smallhold oyster mushrooms torn to bite size pieces
1 cup dry white wine
2 cups veal stock
To Assemble and Serve:
2 cups Parmigiano Reggiano
½ bunch parsley leaves
1 cup coarse garlic bread crumbs


For the Pappardelle

To the bowl of a stand mixer fitted with a hook, add flours and salt. Mix in eggs. Continue to mix until dough is smooth, elastic, and firm (not wet). Rest dough overnight. Rollout dough and flatten until 1/16-inch thick. Cut into 1-inch strips. 

For the Ragu

Heat oven to 375°F. In a heavy pot over high flame, heat oil. Season veal with salt and pepper, coat in cornstarch, and sear on all sides. Remove veal and reserve. To the same pot, add onion, carrot, and celery. When golden brown, add mushrooms. Deglaze with wine and reduce until dry. Add veal stock, return veal to pot, cover, and braise in oven for 2 hours. Cool in liquid. Shred veal and mix back into braise.  

To Assemble and Serve

Bring a large pot of water to boil. In a pan, warm Ragu. Drop pasta in boiling water and cook until almost al dente; drain. Transfer pasta to pan with Ragu; combine. After 2 minutes, add 1 cup cheese, tossing to combine. Finish with parsley. Transfer to serving plate. Garnish with some breadcrumbs and more cheese. Serve immediately.