Pappardelle Bolognese

A few weeks back I was at Borgatti’s pasta shop, down in the Arthur Avenue area in the Bronx. While I was waiting for my ravioli I saw the guy at the counter cutting up some sheets of green(spinach) and white pasta into pappardelle. It looked so good I thought of getting some for myself, but ended up leaving with just the ravioli.

Cutting Pappardelle

The image of that pappardelle haunted me the rest of the day, I really regretted not getting some. On the way back to Connecticut, we stopped at my parent’s house, and I told my Mom about it. “That would be great with Bolognese sauce,” Mom said. “I love Pappardelle Bolognese.” The seed was officially planted.

This past Sunday I did not make it down to Arthur Avenue, but I did buy some sheets of green and white pasta from a local pasta shop. I took them home and cut them into pappardelle, which are usually 3/4 to 1 inch wide ribbons of pasta, and substituted them into my Tagliatelle alla Bolognese recipe. Perfect for Sunday dinner.

Green and White Pappardelle

So, that’s my recommendation to you for Sunday dinner this weekend, make a nice Bolognese sauce and toss it with some fresh pappardelle pasta. If you can find both spinach and regular pasta, great. If not just use white. Substitute it for the tagliatelle in the recipe below and you are good to go.

Recipe:
Tagliatelle alla Bolognese