Ristorante Alexander
Ingredients and quantities

Quantities for 4 people:

  • 1 guinea-fowl 
  • 1 stick celery
  • 1 carrot
  • 1 onion
  • 1 courgette extra-mature Parmigiano Reggiano
  • extra-virgin olive oil
  • dry white wine

For the pasta

  • 150g durum wheat flour
  • 350g superfine flour
  • 5 whole eggs
  • olive oil and parsley

Pappardelle with guinea-fowl, tomato, courgette and extra-mature Parmigiano Reggiano sauce

Handmade and hand-rolled fresh pasta

Type of recipe: First courses

Click on the photos to enlarge

Preparation method:

For the sauce: debone the guinea-fowl and dice. Sauté the celery, carrot and onion in a little extra-virgin olive oil, add the diced guinea-fowl and cook for a few minutes. Pour over the white wine and pour in the pan juices obtained from the guinea-fowl bones. Cook for about 10 minutes.

For the pasta: Make a fountain with the flour on a pastry board, add the eggs in the middle and knead to obtain a uniform dough. Roll out with a rolling pin until not too thin. Roll the pasta up on itself and cut into 2 cm wide strips using a very sharp knife. Cook the pappardelle thus obtained for about 3 minutes in plenty of boiling salted water. Drain and serve with the guinea-fowl sauce and the courgettes, previously cut into thin strips and sautéed in a frying pan. Add some diced fresh tomato to garnish.

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