Fresh egg Pasta with a venison Bolognese
(The Homestead)


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Ingredients

For Pappardelle
2 Eggs
4 cups Flour
1/2 tsp Kosher salt
Extra flour for dusting
Semolina
For Bolognese
1 lb Freshly ground venison
1/2 Onion (finely diced)
1 Medium carrot (finely diced)
2 Celery ribs (finely diced)
3/4 cup Dry white wine
1 Bay leaf
1/8 tsp Ground nutmeg
2 tbs Flour
3 tbs Olive oil
3/4 cup Farmers cream
Fresh herbs
Salt and pepper to taste
Freshly grated Grana Padano

Instructions

For Pasta
Start by making a well with the flour and salt. Slowly incorporate the whole eggs until the mixture is malleable and can be kneaded with hands. Pay close attention not to overwork the dough. Wrap in plastic film and allow to rest in the refrigerator for one hour. Set roller to lowest setting and run dough through. Fold in half and run through again. Continue running dough through ( we use a mid setting and a finally the highest setting). When you have obtained the pasta sheet, dust with semolina and cut into large ribbons (approximately 1”). Note: Keep your work surface clean and use flour to prevent dough from adhering to the work surface.

For Venison Bolognese
In a sauce pan over medium heat add the olive oil and the ground beef and cook until it begins to brown. Add your mire a poix ( celery, carrots, onions), bay leaf and cook until they too begin to caramelize ( approximately 5-7 minutes). Deglaze with with white wine and reduce by half. Sprinkle in flour to thicken. Add cream and nutmeg. Add your choice of herbs and season to taste with salt and pepper. Can be made in advance. Flavors marry well from one day to the next.

To Assemble
Bring a pot of salted water to boil. Add fresh pasta and cook for approximately 3 to 4 minutes (fresh pasta cooks quicker than dry). Strain pasta into colander reserving a little to dampen your sauce. Toss pasta into sauce, add some more fresh herbs and grate some grana padano at the table.
 
 
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