this is m’s pappardelle #3 and just one of many pasta nights. the nikon was handy so i opted for some shallow depth of field. it is amazing the way she can eyeball a measurement and slice the noodles evenly. she is *amazing*. :)
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- pappardelle cut to exacting standards
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- pasta water is the key to getting the sauce to stick to the noodle
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- homemade (defrosted) bolognese and dough made in advance makes for a quick pasta meal that doesn’t taste like pasta roni
made pappardelle at 6 thinness last night for az. still quite hearty. sauce shines through more due to less dough, i think. m increased the pepper flakes to this sauce for that extra kick. we could try 7, i suppose.
we flattened it to 5 but it could probably go to 6. at 5, it certainly didn’t tear or fall apart. awesome.