Pappardelle (Ribbon Pasta as done at Mario's)

This pappardelle recipe calls for a short length of the pasta. Note the difference with the pappardelle in Patrizia Simone's recipe with duck. And this recipe also uses extra virgin olive oil which is not normally advised in cooking because the structure of the oil breaks down at high temperatures. However the oil should not be allowed to become too hot. The tomatoes should be stewed rather than fried in the oil

Serves 6

Ingredients

400 grams flour
3 eggs
4 ripe tomatoes, peeled and chopped
2 pepperette (small red capsicums)
15 leaves of basil
100ml of extra virgin green olive oil

Method

Combine the flour with the eggs as for normal pasta dough and then put through pasta machine. Cut with a knife (some pasta machines have the pappardelle roller to cut them) into strips about 30 centimetres long and 2 centimetres wide. After cutting you can still put through the pasta machine to roll but its important to get them to the right length before putting through the machine. If pappardelle are too long, they make a mess on the plate.

Gently fry the tomatoes in olive oil and put the pepperette in whole. Salt.

Cook the pasta in a big pot of salted water. When cooked, strain the pappardelle and then add the tomatoes with the basil. Leave in the sauce for five minutes before you serve and let it dry out a little.

Note It is not necessary to have cheese with this.

This dish is also good with eggplant in the sauce