Pappardelle Pasta & Bolognese

Jan
8:00pm
Pappardelle Pasta & Bolognese

By ChefJenCarroll
PAPPARDELLE PASTA & BOLOGNESE
veg, vegan, & gf options available
Pasta bolognese is not a traditional Irish dish, but it's a dish that both of my Irish grandmothers cooked and passed onto my parents.  My mother made bolognese sauce once a week when I was growing up.  Now, all you Italian purists close your eyes, cover your ears and please forgive my family for teaching me this dish to be made with spaghetti!  Well, forget the spaghetti today, I will be teaching you how to make ribbon egg noodles aka Pappardelle which are very similar to Tagliatelle or fettuccine just different in width.  For those of you who do not have a pasta machine, do not fret, I will also be teaching you how to hand-make cavatelli.  Also in this class, you will learn multiple techniques in just the making of the ragu alone, for example, sweating, sautéing, deglazing, and braising.  My bolognese recipe is not super traditional (not many recipes out there are) but it has similarities to the original dish created in the late 18th century and I promise you it's delicious.
FYI the session will be recorded so you have the option to cook at your own pace, rewatch, or just sit back, relax, take notes, & learn something new!
If you are purchasing this class as a gift, make sure to register with their email address
Here is what you need to know:
Please read all the details thoroughly & decide the protein/vegetable for your dish based on your dietary/personal preference
Please have all equipment & ingredients below prepped & measured before the live stream begins
I'll be sending you a printable recipe once you've purchased the event
DATE : Saturday, January 16th
TIME : 3 pm ET/12 pm PT
LENGTH : 60-90 minutes
LEVEL : 2 (medium)
SERVES: 4
Equipment
Scale, 2 Pot with lid, Microplane, Pasta Roller or Roller Attachment, Grater, Colander or Strainer, Bench Scrapper
Other Equipment:  Gnocchi Board
Vegetarian: Sub 1.5 Lbs of meat with 2 Lbs small diced Mushrooms
Vegan: See Eggless Pasta Dough below.  Use vegetarian bolognese & take out cream, & butter
Gluten-Free: Purchase your favorite GF pasta
Ingredients
Egg Pasta Dough
Yield: 14.5 Oz | 365 g
1.5 Cup | 250 g  Tipo "00" Flour
½ Teaspoon | 2 g  Kosher Salt
6-7 Each | 100 g  Eggs Yolks
½ Teaspoon | 3 g  Olive Oil
4 Tablespoon | 60 g  Water
Eggless Pasta Dough
Yield: 12.9 Oz | 365 g
1.5 Cup | 250 g  Tipo "00" Flour
½ Teaspoon | 2 g  Kosher Salt
½ Teaspoon | 3 g  Olive Oil
4 Fl. Oz | 115 g  Water
Bolognese
Yield: 56 Oz
Tips: If you can't find veal, use ground beef
½ Lbs | 226 g  Fresh  Ground Beef
½ Lbs | 226 g Fresh  Ground Veal
½ Lbs | 226 g Fresh  Ground Pork
¾ Cup | 75 g White Onion, small diced
¾ Cup | 75 g  Carrots,  shredded
3 Tablespoons | 50 g  Garlic Clove,  minced
½ Teaspoon | 1g Oregano
1 Oz | 25 g Unsalted Butter
3 Tablespoon |50 g  Tomato Paste
¾ Cup | 50 g  White Wine
35 Oz | 992 g  Peeled Tomatoes, in juice
¾ Cup | 50 g  Water
3½ Teaspoon | 50 g  Heavy Cream
To Taste Kosher Salt
To Taste Black Pepper
Garnish
Basil
Pecorino
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Terms & Conditions:
A non-refundable payment in US Dollars for the full course fee per person is required to reserve a place. Payment will be processed at the time of registration.
Price does not include ingredients, recipe, equipment, transportation.
The recipe will not be released & it is your own responsibility to take notes during the webinar.
Carroll Couture Cuisine, LLC is not responsible for any expenses incurred by you in preparing to attend its programs.
Any event with charitable contributions will only be accounted for during the in-moment live stream. When the live stream is complete, the charitable contribution & donations will not apply for the replay of the recorded live stream or the duration of time the replay is available on Crowdcast.
Cancellation & Refunds:
There will be no refund for cancellations for registration. All sales final.
Carroll Couture Cuisine, LLC reserves the right to cancel any program should a minimum number of participants not be reached.
Responsibility:
Carroll Couture Cuisine, LLC is not responsible for medical or food allergies. It is your responsibility to prevent allergic reactions.
Carroll Couture Cuisine, LLC shall not be liable, directly or indirectly, for any injury or damage as a result of, including but not limited to acts of God, war, quarantine, weather, terrorism, civil disturbance, strike, changes in government regulations, airline cancellations or other travel issues.
Consent:
Like all cooking activities, certain risks & dangers arise, not all of which can be described herein, but may include, without limitation, cuts, scrapes, scratches, puncture wounds, thermal burns, chemical burns, scalds, injuries from using cooking equipment & instruments, eye injuries or irritation, skin irritations, allergic reactions, food poisoning, slips, falls, & choking. I have read the aforementioned risks & I am familiar with the nature of the classes & activities involved in the cooking classes. I understand & appreciate the inherent risks & the types of injuries that may occur as a result of my participation. I assert that my participation in Carroll Couture Cuisine, LLC classes or activities is voluntary & I knowingly assume all risks associated therewith.
Registration of the participant or authorized representative signifies acceptance of & agreement to be bound by all the terms & conditions as stated.
hosted by
ChefJenCarroll