Pasta Bolognese

Directions

Step 1

1. To make the pasta: Place the flour in a mound on a large cutting board. Use your fingers or a spoon to create a good-sized well in the middle of the flour mound (kind of like a wide volcano). Add the eggs in the center of the well, sprinkle in the salt and drizzle the olive oil on top of the eggs.
   

Step 2

2. Use a fork to begin whisking the eggs until they are combined, then begin to gradually whisk some of the surrounding flour into the egg mixture, adding more and more until the egg mixture is nice and thick. (If some eggs accidentally spill out, no worries, just use your hands or a bench scraper to pull them back in.) 

Step 3

3. Use your hands to fold in the rest of the dough until it forms a loose ball. Knead the dough for about 10 minutes or until it is smooth and elastic and springs back when pressed.
   

Step 4

4. Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.

Step 5

5. To make the Bolognese: Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the onions, carrots, and celery. Cook, stirring frequently, until soft and beginning to brown. Stir in the tomato paste, cooking for 2 minutes until the tomato paste has turned a deep maroon color.
   

Step 6

6. Add the ground turkey and cook, breaking up into chunks with a wooden spoon, for 10 minutes.

Step 7

7. Pour in the pureed tomatoes and chicken broth, scraping up any browned bits from the bottom of the pan. Reduce heat to low and simmer for at least 10 minutes or up to 45 minutes. Taste and adjust seasoning as needed before serving.
   

Step 8

8. Line a sheet pan with parchment paper (or dust lightly with whole wheat flour) and set aside. 

Step 9

9. Unwrap the dough from the plastic wrap and lightly dust with flour (as it rests, it will absorb the flour and become tackier). Flatten the dough into an oval that is no more than 1/2 inch thick. Gently feed the dough (at the largest-width setting) through an electric or manual pasta machine. Repeat four more times, dusting the dough lightly with flour if it is sticking.
   

Step 10

10. Continue to roll the pasta dough through the machine, adjusting the knob by one turn – slowly narrowing the opening with each turn – until you reach setting “4” on your pasta machine (or to your desired thickness).

Step 11

11. Cut the sheet of pasta in half. Place the sheets on the parchment-lined baking sheet and allow to dry for about 5 minutes before cutting. Lightly dust the top of the pasta sheet with flour and fold in half. Dust lightly and fold in half once more. Using a large chef’s knife, cut the pasta lengthwise into 1/2 inch to 3/4 inch wide strips (don’t fret if they are not perfect). Dust with flour and gently transfer them to the parchment lined tray until ready to cook (or freeze in a freezer bag for up to 2 months).
    

Step 12

12. Bring a large pot of salted water to a boil. Add the pappardelle pasta and stir to prevent any sticking. Cook the pasta, stirring occasionally, until al-dente (*depending on the thickness of your pasta, the time will vary but it should only take about 1 to 3 minutes at most).
    

Step 13

13. Transfer the cooked pasta to a large bowl along with 1 ½ cups of the bolognese sauce, adding a little bit of pasta cooking water if needed to thin out the sauce. Divide amongst four bowls and garnish with grated parmesan cheese and torn fresh basil.
    

    *extra bolognese sauce can be frozen for up to 2 months