Pappardelle with Bolognese Sauce

1. Prepare the Pappardelle

Roll out the fresh pasta dough and cut it into wide ribbons, known as pappardelle. Toss with flour to prevent sticking, cover with a towel, and refrigerate.

2. Boil the Pasta

Bring a large pot of salted water to a rolling boil. Add the pappardelle and cook for 3 to 4 minutes until al dente. Drain, reserving a bit of pasta water.

3. Grate the Cheese

Grate the Parmesan cheese to yield about half a cup. Set aside for later use.

4. Warm the Bolognese Sauce

Pour the Bolognese sauce into a saucepan and warm gently over low heat.

5. Toss the Pasta

Melt the butter in a large sauté pan. Add the cooked noodles, two-thirds of the grated Parmesan, and a pinch of salt. Toss gently and add reserved pasta water if needed.

6. Serve

Divide the pasta into bowls. Spoon the warm Bolognese sauce over the pasta, sprinkle with the remaining Parmesan and chopped parsley, and serve immediately.

7. Combine Sauce with Noodles (Variation)

For added flavor, mix half of the Bolognese sauce with the noodles during the tossing step.