fromthe Test Kitchen
To freeze fresh pappardelle, arrange in loose nests on trays dusted with semolina; freeze until solid. Transfer frozen pasta to a zip-lock bag or airtight container. Cook from frozen.
Slow-cooked lamb ragù with pappardelle
SERVES 6 PREP + COOK TIME 3 HOURS
2 tablespoons extra virgin olive oil
1 medium onion (170g), chopped coarsely
1 trimmed celery stalk (100g), chopped coarsely
1 small red capsicum (150g), chopped coarsely
1 small fennel bulb (200g),
