Basic Egg Pasta
The "secret" ingredient in this recipe is the wine. It removes the raw taste of the eggs and with the water it makes the dough lighter and more elastic. This recipe was given to me by Signora Assunta, who is a Bolognese "Sfoglina," the pasta maker at one of Bologna's finest restaurants.
2 cups all-purpose flour, preferably unbleached
2 lg. eggs
1/4 or more cup dry white wine
1 tsp. salt
Place flour on wooden board and form into a mound. Make a deep well in the center and break eggs into it. Add wine and salt. Use a fork to break up eggs and mix contents of well.
Slowly add flour, beginning at the top of the well so the walls collapse and blend into the mixture. When flour is almost totally absorbed, begin kneading, pressing with the palms of hands. Knead dough for about 20 minutes, until it is smooth and elastic. (If dough is dry, add a few drops of water. If sticky, add a sprinkle of flour.)
Gather dough into ball, place in mixing bowl, cover with plastic wrap, and let rest for 30 minutes. (To test for doneness, punch dough with index finger. If it springs back, it is done.)
Roll out dough and cut into long strips about 1/2-inch wide.
Short Rib Sauce
2 pounds beef short ribs, cut into 1-rib pieces
Salt and freshly ground black pepper
2 Tbsp. olive oil
1 onion, finely chopped
2 stock celery, finely chopped
1 carrot, finely chopped
4 large garlic cloves, minced
1 cup dry red wine
1 32-ounce can chopped tomatoes
1 1/2 cups beef broth
Finely chopped fresh Italian parsley leaves, for garnish
1/4 cup Parmigiano Reggiano cheese
Pat short ribs dry and season with salt and pepper. In a heavy 6-quart stock pot, heat oil and brown ribs, transferring with tongs to a large bowl.
Add chopped onions, carrots and celery to the pot and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, broth and salt and bring to a boil. Add ribs including any juices that have accumulated in bowl and simmer, covered, for 2 ½-3 hours or until meat is tender.
Transfer meat with a slotted spoon to a large bowl. Using two forks, pull the meat off the bone and shred it. Reduce braising liquid, if necessary, add back in shredded meat and serve over pappardelle pasta, sprinkled with fresh parsley and cheese.