Hearty Pappardelle with Classic Bolognese

1. Prepare Pasta

Start by rolling out your fresh pasta dough into long, smooth sheets. Cut these sheets into noodles about ¾-inch wide. Toss the noodles lightly with some extra flour so they don’t stick together, then place them on a plate or baking sheet, cover with a towel, and refrigerate until you’re ready to cook.

2. Heat Sauce

Next, bring a large pot of salted water to a vigorous boil. While you’re waiting for the water to heat up, warm your Bolognese Sauce in a small saucepan over low heat until it’s gently simmering.

3. Cook Noodles

Once the water is boiling, cook your fresh pappardelle noodles for 3-4 minutes until they achieve that perfect al dente texture. Meanwhile, melt the butter in a large sauté pan over medium heat.

4. Combine Ingredients

When the noodles are done, drain them in a colander, but reserve a bit of the pasta water. Add the drained noodles to the sauté pan with the melted butter. Sprinkle in two-thirds of the grated Parmesan and a pinch of salt. If the mixture seems too dry, add a splash of the reserved pasta water until the noodles are glossy and well-coated.

5. Plate and Serve

Divide the buttery, cheesy noodles among your pasta bowls or onto a warm platter. Spoon the warm Bolognese Sauce generously over the noodles. Finish each plate with a sprinkle of the remaining grated Parmesan and a touch of chopped parsley. Serve immediately.