HANDCUT PAPPARDELLE WITH THREE MEAT RAGÙ | Cook Regenerative with Alec Morris, Pasta Et Al

https://pastaetal.com/our-story/

The Pasta Story

Celebrate one of life's simplest pleasures with Alec Morris, WA's pasta guru who was taught how to cook fresh pasta by his Nonna as a child, and now carries on the tradition every Sunday with his young sons.

Celebrating good food and tradition and sharing glimpses into the magic of fresh pasta making amongst family has cultivated an international community online , drawn together by an irresistible blend of recipes and humour, plenty of heart and some delightful helpful little hands. His book Pasta Et Al: The Many Shapes of a Family Tradition is available at every good book shop near you.
We are delighted to showcase the beauty of hand made pasta in recipes featuring our regenerative meat and WA local products!

https://pastaetal.com/

Uniquely DCF

Alec showcased our amazing products in his handmade pasta dough. Eggs from Runnymede happy chooks, olive oil from groves across our gorgeous south-west, salt from a pristine lake in the middle of nowhere, and stoneground flour from a family farm business down in the Great Southern. When stoneground , the three main parts of the grain are ground up together. The endosperm is softest, so ends up quite fine, but the bran and germ are tougher with larger pieces giving the pasta a delicious texture and flavour .

http://pastaetal.com/

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The Pasta

The three meat ragu is a classic dish. Typically a mix of pork and beef (or veal), we’ve upped the richness by swapping out one third of the bulk for bone marrow. The result is a simple, velvety ragu sauce, with some deliciously slow-cooked meat on the side. It pairs perfectly with the earthy goodness of stoneground pasta, hand cut for a rustic touch. Enjoy regeneratively farmed and locally sourced produce at it's best and make gourmet at home with this recipe.