Ranch House Fettuccine Recipes

FETTUCCINE WITH WILD BOAR RAGU

Steps:

• For the wild boar ragu: In a heavy casserole over medium heat, add the olive oil, ham, onions, shallots and garlic. Season well with salt. Cook until the ham is caramelized and the vegetables are translucent, 5 to 10 minutes.
• To the casserole, add the boar and pork and season well with salt. Cook until deep brown, about 20 minutes. Deglaze with the red wine, scraping up any brown bits. Bring to a boil, then simmer until most of the wine is cooked out, 5 to 7 minutes. Add 1/2 cup water to the ragu, bring to a simmer and simmer until reduced slightly, about 5 minutes. Add another 1/2 cup water, bring to a simmer again and reduce. Repeat, adding an additional 1/2 cup water at a time and simmering and reducing, until you've added 2 cups of water and the sauce is thick and rich. Stir in the turmeric and cream. Turn off heat and set aside.
• For the fettuccine: Place the egg yolks, flour and 1/2 teaspoon salt in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low, slowly bring the ingredients together; they should form a nice, soft ball. Let dough rest for an hour.
• Cut dough ball into 2 even pieces and form into 2 balls. With a rolling pin, roll out each dough ball as thin as you can manage. Dust each with all-purpose flour and roll each into a tube. Using a sharp knife, cut across the rolled up pasta to form fettuccine (ideally 1/2 inch thick). Toss with flour and put in the freezer until cooking.
• Bring a large pot of water to a rolling boil and add enough salt so that the water tastes like the sea. Add the fettuccine and cook until it rises to the surface, about 2 minutes. Remove the pasta with a spider, or strainer and add it directly to the ragu. Toss to coat and garnish with fresh parsley leaves.

RANCH PASTA

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. , In a large bowl, mix Italian cheese blend, 1 cup Parmesan cheese, sour cream and salad dressing. Drain pasta; add to cheese mixture. Fold in spinach. Transfer to a greased 13x9-in. baking dish., Tear French bread into pieces; place in a food processor. Cover and pulse until crumbs form. Toss bread crumbs with oil, lemon zest, parsley, garlic salt and remaining Parmesan cheese. Sprinkle over pasta mixture., Bake, covered, 25 minutes. Uncover; bake until golden brown and bubbly, 5-10 minutes.