By Matthew Luca
Nothing beats homemade pasta and this dish packs a tommy gun. The over elaborate cut of the Pappardelle combined with the pulled balsamic pork holds a rustic charm that you would kill to try.
Pasta Dough (or pack of Pappardelle)
Italian Pulled Pork
Rosemary Sprig
Some fresh thyme and Parsley (chopped) for garnish.
1 teaspoons salt
1 tablespoon olive oil
Method
Roll a large thin sheet of pasta on a well floured surface using 00 flour. Cut out a large rectangle shape and then cut into long 2 inch wide ribbons (1 side with a knife and the other with a pasta wheel cutter).
In a high sided saucepan bring some water to the boil, add a little salt and olive oil, then cook the pasta for 10 minutes.
Drain off excess water through a sieve when cooked and return pasta to the saucepan, add some pulled pork and a bit of the pork cooking stock and cook on a high heat while gently stirring/mixing the pasta for 2 minutes until hot. Sprinkle in some fresh thyme and parsley and serve immediately.
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