Beet Pappardelle Bolognese


  • 350 grams durum flour
  • 150 grams flour
  • 1 1/2 tablespoons salt
  • 9 egg yolks
  • 250 milliliters beet juice
  • 5 ounces chicken breast
  • 8 ounces chicken thigh
  • 2 ounces shallots
  • 1 ounce garlic
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon thyme, chopped
  • 1 teaspoon rosemary, chopped
  • 2 tablespoons oil
  • 2 ounces white wine
  • 1 cup rich brown chicken stock
  • 2 tablespoons butter
  • Chives, sage and chili flakes to garnish


Combine flours and salt in a standing mixer bowl and whisk in yolks and then juice to create a dough. Roll out dough and feed through a pasta machine into pappardelle. Cook in salted water until al dente, about 4 minutes while preparing the chicken.

Grind together chicken, shallots, garlic, seasonings and herbs.

Heat olive oil in a saute pan until smoky and saute chicken mixture. Deglaze with wine, reduce by half, add chicken stock, simmer to thicken and swirl in butter. Finish with basil, chives, sage and chili flakes. Toss with pasta. Makes 4 servings.

Carmine Di Giovanni, Aunt Jake’s, New York