Here’s how I make my beef cheek ragu with fresh pappardelle pasta. For the pasta, slowly combine 200g double-zero flour or all-purpose flour with 2 whole eggs and 1 egg yolk either in a mixer with a dough hook or by hand until you form a dough. Knead the dough until it’s springy enough to bounce back if you push it in softly with your finger. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes. Divide into 2 even balls, press them flat, and roll them out with a pasta roller unti
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Here’s how I make my beef cheek ragu with fresh pappardelle pasta. For the pasta, slowly combine 200g double-zero flour or all-purpose flour with 2 whole eggs and 1 egg yolk either in a mixer with a dough hook or by hand until you form a dough. Knead the dough until it’s springy enough to bounce back if you push it in softly with your finger. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes. Divide into 2 even balls, press them flat, and roll them out with a pasta roller unti
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