Pappardelle al Ragu Bianco di Agnello (or Lamb, to you and me!)

With a tendency to get “caught up” in my daily life, it is always a bit of fun to reflect back to May, when I was fortunate enough to attend classes at the International Academy of Italian Cuisine in Lucca, Italy. The joy of spending four days surrounded by others who were just as passionate about cooking as me was an incredible experience. Today, I’ll share Day Three.

Chef Laura Lorenzini was that day’s Guest Chef. The menu challenged us to create hand-made pasta, debone the lamb, and then grind the meat, and finally team up to create each dish. The team for me was the one making fresh pasta – Pappardelle to be exact.

Here’s how we started:

After measuring the farina (flour), we dumped it on the cutting board, and made a well in the center. After lightly beating the eggs, we added salt to the farina, then added 1/2 the eggs and olive oil; then we mixed with our hands. After the eggs were incorporated into the farina, we added the other 1/2 of the eggs.


Kneading The Dough

Kneading The Dough

And began to knead…and knead…and knead some more…. Once we kneaded the dough, Laura explained how to “feel” that the dough was ready for a rest. Phew! My poor wrists, arms, and hands were getting quite a work out…they were indeed ready to rest, too!

We divided the dough into large balls, covered with plastic wrap, and let them all rest peacefully, while we helped out the other teams with their duties in the kitchen.

Resting For Now

Resting For Now

Then, back to set up our pasta machine for rolling out the pappardelle. We started by rolling out the dough into long, wide pieces and feeding those into the pasta machine on a large number, going to smaller and smaller numbers on the dial as we made progress.

Laura instructed us to pull on the dough as it exited the machine, so that it would get longer and longer. On we went, until the machine was on 1.5 – then we knew the dough was thin enough to cut into strands.

Once we cut the dough into strands of pasta, we covered a sheet pan with semolina flour, sprinkled flour on the strands, and placed the pasta on the sheet pan to dry.

Drying Time

Drying Time

Back to the kitchen we went, where we helped our fellow studenti make the ragu bianco di agnello (lamb). But that’s a story for another day…

For now, we cooked the pasta, covered it with the ragu, and plated that wonderful deliciousness for all to enjoy.

Being fresh, the pappardelle cooks in a matter of moments.

Served al dente (“to the tooth”), with ragu of lamb and a sprinkling of grated Parmigiano Reggiano, we all sat down to enjoy the outcome of our morning lessons as a group over our homemade lunch.  Buon appetito!

About Our Kitchen Inventions

Inspired by travels to Italy, cooking with fresh ingredients, sharing our Kitchen Inventions dinners with friends, and enjoying good wine. Photography and cooking are the main focus for our site. Please stop by Wade's website to enjoy more of his works of photography.
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9 Responses to Pappardelle al Ragu Bianco di Agnello (or Lamb, to you and me!)

  1. paninigirl says:

    What a great experience the classes must have been. Wish I had been there.


  2. sharingmyitaly says:

    I always make my own fresh egg pasta, it’s a little time consuming but all wort. Now I am curious about the ragù bianco di agnello!


  3. explodyfull says:

    It’s interesting to see the different types of techniques different people teach – when you were rolling the pasta did you roll it and fold it over to roll again on the same setting? (that’s what one of the pictures looks like). I was taught to just put it through once at each setting and down fold it over and rework it.


    • Yes, it was interesting each day to learn from a new Guest Chef – each one had extremely different ways in the kitchen! Made it a ton of fun. We did put the dough through the same setting in some cases, as the “folds” were just not exactly right, and of course we wanted to be Food Stars for the day and make it perfect. LOL!


  4. megtraveling says:

    Talk about an authentic Italian cooking experience! It looks like so much fun, and it must have been delicious 🙂


    • Tasty and loads of fun! Each day brought a different Chef with different takes on cooking, and always highlighting their own particular region or expertise in special ways. We attend a one day class each year, and it is always a learning experience with the little tips that are shared with us “studenti”. You’ll have to join us!


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