PST-PAP·450 g (3 × 150 g)frozen
N. 22 — Pappardelle 14 mm
A wide ribbon for a mushroom ragù, or tomato and basil. The dough is durum and water only, with no egg.
Durum + water · no eggs. Wide 14 mm ribbons, 0.8 mm, for a mushroom ragù or tomato.
SPECS
- Cooking Time
- 4–5 min
- Storage
- −18 °C · do not thaw
IDEAL SAUCE PAIRING
Mushroom ragù, or tomato and basil
MANIFESTO HIGHLIGHTS
Durum semola rimacinata + water · no eggs. Bronze-die extrusion (≤ 32 °C at die exit) for a rough, sauce-gripping surface.
RECIPE 01
Pappardelle al ragù di funghi
1 portion · 150 g
A mushroom ragù of button mushrooms, onion and a little San Marzano tomato, finished with parsley and Parmigiano Reggiano. No meat. For 1 portion: 150 g of fresh or frozen pappardelle.
≈ 652 kcal per portion
INGREDIENTS
- MILIX pappardelle PST-PAP, fresh or frozen150 g
- Button mushrooms180 g
- Whole peeled San Marzano tomatoes60 g
- Onion30 g
- Extra virgin olive oil18 g
- Garlic4 g
- Fresh parsley5 g
- Parmigiano Reggiano10 g
- Salt and black pepperto taste
STEPS
- 01Chop the onion and the garlic fine. Cut the mushrooms into 5 mm cubes.
- 02Fry the onion in the oil for 5 minutes over low heat. Add the garlic and the mushrooms, and fry over high heat for 8 minutes.
- 03Add the crushed tomatoes and cook for 10 minutes, until thick. Salt it.
- 04Boil the pasta, move it into the ragù with 50 ml of cooking water, and stir for 1 minute.
- 05Take the pan off the heat, and sprinkle with the parsley and the Parmesan.
SAUCE
Mushroom ragù
Onion, then 180 g of mushrooms, then 60 g of tomato, cooked until thick. Toss the ribbons with 50 ml of cooking water.
From frozen, cook 4–5 minutes after the water boils again. The time is an estimate: check it on a test batch. Fresh pasta follows the technologist’s time.
ALLERGENS · Milk. Wheat (gluten).
RECIPE 02
Pappardelle al pomodoro e basilico
1 portion · 150 g
San Marzano tomatoes, garlic and basil, finished with Parmigiano Reggiano. Stir gently so the ribbons stay whole. For 1 portion: 150 g of fresh or frozen pappardelle.
≈ 622 kcal per portion
INGREDIENTS
- MILIX pappardelle PST-PAP, fresh or frozen150 g
- Whole peeled San Marzano tomatoes200 g
- Extra virgin olive oil18 g
- Garlic4 g
- Fresh basil5 g
- Parmigiano Reggiano10 g
- Salt and black pepperto taste
STEPS
- 01Crush the tomatoes. Crush the garlic with the side of a knife.
- 02Warm the oil with the garlic for 1 minute, add the tomatoes, and cook for 15 minutes; take the garlic out and salt the sauce.
- 03Boil the pasta, move it into the sauce with 40 ml of cooking water, and stir gently for 1 minute so the ribbons do not tear.
- 04Take the pan off the heat, and add the basil and the Parmesan.
SAUCE
Tomato and basil
Cook 200 g of crushed San Marzano tomatoes in 18 g of oil for 15 minutes, then toss the ribbons gently with 40 ml of cooking water.
From frozen, cook 4–5 minutes after the water boils again. The time is an estimate: check it on a test batch. Fresh pasta follows the technologist’s time.
ALLERGENS · Milk. Wheat (gluten).
WHAT'S INSIDE
- Two ingredients only: durum wheat flour and water. The dough has no eggs, no milk and no salt.
- The flour is semola rimacinata: durum wheat is milled, then milled again, so the semolina is finer and the dough comes out even and springy. The supplier of the flour can change from batch to batch, so the pack simply says “durum wheat flour”.
- The dough is pressed through a bronze die on an extruder. Bronze leaves a fine roughness, so the pasta is matte and the sauce stays on it. A wide pappardelle ribbon has a large surface, and the roughness helps a thick ragù stay on the ribbon instead of sliding off.
- The pasta contains wheat, and so it contains gluten.
HOW TO COOK IT
Do not thaw frozen pasta. Put it into the boiling water straight from the freezer. Once fresh pasta thaws it turns wet and the pieces stick together.
For every 100 g of pasta, take 1 litre of water and 10 g of salt. One 150 g portion needs 1.5 litres of water and 15 g of salt. Two portions, 300 g, need 3 litres and 30 g of salt. The whole 450 g pack needs 4.5 litres and 45 g of salt. If you do not have a pot that large, cook the pack in two batches.
Bring the water to a rolling boil, salt it, and lower the pasta in straight from the freezer. For the first 20–30 seconds, separate the ribbons with a fork so they do not stick. The boil will pause for a moment. Cover the pot. When the water boils again, take the lid off and start timing.
These pappardelle need 4–5 minutes after the water returns to the boil. The time is an estimate: check it on a test batch, and start tasting from 4 minutes. Frozen fresh pasta cooks much faster than dried pasta, so the time on a packet of dried pasta does not apply.
Start tasting at 4 minutes. Lift out one piece, let it cool for a few seconds, and bite. The pasta is al dente — Italian for “to the tooth” — when the outside is soft and the centre still springs a little. There should be no white chalky line of raw dough in the cut.
Before you drain, save the cooking water the recipe asks for. Move the pasta into the sauce while the centre is still a touch firm, and finish them together as the steps say.
IN THE FREEZER
Keep the pasta in the freezer. We freeze it in a thin layer so the pieces do not stick. Cook straight from the freezer. Do not thaw it, and do not freeze it again once it has thawed.
ALLERGENS · The dough contains wheat (gluten). It has no eggs and no milk. Each recipe lists its own allergens.