Main courses · Pasta & rice
Baked Pappardelle - Pappardelle al forno
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM5TM6TM7
Details
- Difficulty
- medium
- Prep
- 40 min
- Active
- 40 min
- Cook
- 115 min
- Total
- 115 min
- Yield
- 4 portions
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- Category
- Main coursesPasta & rice
- Time
- Over 1 hour
- Nutrition
- High protein
- Difficulty
- Medium
- plain flour
- 300 g
- extra virgin olive oil
- 15 g
- medium eggs
- 3
- Parmesan cheese
- 50 g
- extra virgin olive oil
- 30 g
- carrots
- 70 g
- onion
- 30 g
- celery
- 50 g
- garlic
- 1 cloves
- beef mince
- 150 g
- pork mince
- 150 g
- water
- 180 g
- fine sea salt
- 1 tsp
- tinned chopped tomatoes
- 200 g
- tomato purée
- 100 g
- fresh basil leaves
- 5–6
- fresh bay leaf
- 1
- ground nutmeg
- 1 pinches
- water
- water
- ricotta cheese
- 300 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 58 g
- Energy
- 3,979 kJ
- Calories
- 951 kcal
- Fat
- 49 g
- Carbohydrates
- 65 g