Ingredients
4 eggs
200 g of T65 wheat flour
200 g of semi-wholemeal flour
1 kg of Prince de Bretagne tomatoes
3 traditional Prince de Bretagne shallots
1 clove of Prince de Bretagne pink garlic
1/2 organic Prince de Bretagne red pepper
Olive oil
2 bay leaves
1/2 glass of red wine
Sweet paprika
300 g of beef
1 egg
75 g of T65 flour
2 cloves of Prince de Bretagne pink garlic
Oregano
300 g cooked (or canned) chickpeas
4 tablespoons of breadcrumbs
1 tablespoon of olive oil
1 traditional Prince de Bretagne shallot
1 egg
2 cloves of pink garlic from Brittany
Fresh parsley
Salt and pepper
Preparation
STEP 1
For the homemade tomato sauce: Clean, peel the tomatoes (1 kg of fleshy Prince de Bretagne tomatoes) and the 3 traditional shallots. Cut the tomatoes and 1/2 red pepper into crushed pieces (small pieces). Slice the 3 shallots. Put on the heat in a saucepan: 2 spoons of olive oil, 1 clove of garlic (previously chopped), shallots and pepper. Cook for 3 minutes and finally add the tomatoes. Leave on low heat for 30 minutes, then add the spices (2 bay leaves, paprika, pepper and salt) and the 1/2 glass of red wine. Cook for another 30 minutes, stirring regularly. The sauce is ready!
STEP 2
To make the pasta: In a large salad bowl, mix the 2 types of flour with a wooden spoon (200 g of T65 wheat flour and 200 g of semi-wholemeal flour), the 4 eggs and a good pinch of salt . Then knead with your hands until the dough comes away from the glass of the salad bowl and is quite compact, smooth and elastic. Then divide it into 4 pieces to make it easier to pass through the rolling mill. Take a piece and start rolling it out by passing it through the rolling mill, first with the greatest thickness, then fold the rolled out dough in 2, rolling it over several times and increasing the pressure of the rolling mill as you go. The dough then becomes thinner and thinner. It is perfect when it is approximately 1mm to 1.5mm thick (approximately double that of tagliatelle).
STEP 3
Don’t hesitate to flour it to prevent it from sticking to the machine. Once the dough has been rolled out, cover it with a clean cloth and let it dry for 15 minutes before cutting it. Do the same with the other pieces of dough. To cut the rolled out, thin dough, sprinkle it lightly with flour and, using a large, sharp knife, cut the dough into 1.5 cm wide slices to make the pappardelle.
STEP 4
For the meatballs: In a salad bowl, mix the minced meat (300 g) with the garlic (2 cloves chopped beforehand), oregano, salt, egg and flour (75 g of flour T65). Then form balls with your moistened hands, the size of a ping pong ball (or smaller), for example. Roll them in a little flour. Cook them in a pan with hot oil. Dip them in the tomato sauce at the end of cooking.
STEP 5
The vegetarian version of the meatballs: Peel and chop the shallot and the 2 cloves of garlic. Rinse and chop the parsley. Rinse and drain the chickpeas. Heat 1 tbsp. tablespoon of oil in a non-stick pan, brown the garlic and shallots for 2 minutes over medium heat, stirring. Then mix with the chickpeas (300 g cooked) and the parsley then add the egg. Form balls with your moistened hands and roll them in breadcrumbs. Cook them like traditional meatballs.
STEP 6
Once the sauce and meatballs are almost ready, cook the pasta alone for 7 minutes in a pot of boiling salted water. Arrange by first placing the pappardelle on the plate, then the sauce and the meatballs. One or two basil leaves or a few stems of chives, a few shavings of parmesan on top and it’s perfect.
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