Posted on June 16, 2017 by admin



There are so many variations of noodles and while appearing on the Kitchen Creations of Hawaii News Now for our June segment, I got to pop that ingredient in our dish we were preparing.  Sure I talked about the bolognese sauce, but you reflect afterward and thought people might want to know a little more about the Pappardelle noodle.  

Pappardelle[papparˈdɛlle] (sing.: pappardella) are large, very broad, flat pasta noodles, similar to wide fettuccine.[1] The name derives from the verb “pappare”,[2] to gobble up. The fresh types are two to three centimeters ( 34–1 in) wide and may have fluted edges. Dried egg pappardelle have straight sides. It originates from the region of Tuscany. {Wikipedia}  

photo credit: Ivonnewierink
photo credit: Ivonnewierink

The Pappardelle noodle is a great noodle to mix with any meat, especially venison as it adds substance and texture to the final dish, thus utilizing the meat to its full potential. 

So the next time you are in the pasta aisle and maybe you see this name on one of the boxes, you’ll know exactly what that noodle is. Do you know your noodles? #Pappardelle #ChefRonnie #TikisGrill Click To Tweet

Here’s a peek at the dish we had on the show and will be featuring at our Niner Wine Estates Winemaker’s Dinner June 20th! 

Island Maui Nui Venison Ragu
Serves 4
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  1. Olive oil, extra virgin 5 tbsp.
  2. Butter 2 tbsp.
  3. Carrot, minced ¾ cup
  4. Onion, minced 1 cup
  5. Celery, minced ¾ cup
  6. Garlic cloves, sliced 3 ea.
  7. Rosemary, fresh 1 small sprig
  8. Maui Nui Venison, ground 1#
  9. Bacon, minced ½ cup
  10. Milk, whole 1 cup
  11. Dry red wine 1 cup
  12. San Marzano tomatoes, crushed 2 cups
  13. Salt & Pepper Taste
  14. Parmesan, shredded As needed
  15. Gorgonzola crumbles As needed
  16. Arugula 1 cup
  17. PESTO…
  18. Sweet Basil, fresh, leaves only ½ cup
  19. Pine nuts, toasted 1 tbsp.
  20. Garlic clove, peeled & crushed 1 ea.
  21. Extra virgin olive oil As needed
  22. Pappardelle pasta 1 package
  1. 1. In a heavy bottom saucepan, on medium heat cook the celery, carrots, garlic and onions in the olive oil and butter until soft.
  2. 2. Turn up the heat to high & add the meats, sauté until browned stirring frequently to avoid sticking.
  3. 3. Add the tomato, milk, red wine and rosemary sprig. Simmer on low heat for about an hour and season with salt & pepper to taste.
  4. 4. Prepare the pesto by combining the last 4 ingredients with a little salt, pepper & Parmesan in a small food processor or mortar and pestle with enough olive oil to make a loose paste.
  5. 5. Cook the pappardelle to the package instructions reserving some of the hot pasta water to add back in.
  6. 6. Toss the pasta in pesto adding back a little water to loosen.
  7. 7. Divide pasta among 4 bowls, top with Venison ragu, gorgonzola & Parmesan cheeses.
Tree House Chef

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