It is a store bought variety because I’ve made enough pasta the past few weeks to be tired of the process, haha. I’ll edit with the brand name once I’m home and can check.
I deflaze the pan I seared the steak in with about a cup of beef stock, then add a spoonfun of Dijon mustard and bring it to a boil. I wait to add a quarter cup of sour cream until things have reduced by about half then stir like crazy to incorporate it into the sauce.
I also let the pasta finish cooking in the sauce, which allows it to soak in the flavors more than if it was just creamed at the last second (dried egg pappardelle is a sauce sponge). That final addition of gelatinized starch from the boiling process is what keeps the sauce stuck to the noodles and not the plate.
It is a store bought variety because I’ve made enough pasta the past few weeks to be tired of the process, haha. I’ll edit with the brand name once I’m home and can check.
It is a store bought variety because I’ve made enough pasta the past few weeks to be tired of the process, haha. I’ll edit with the brand name once I’m home and can check.
I love the light sauce on that, did you have a recipe you could share?
I deflaze the pan I seared the steak in with about a cup of beef stock, then add a spoonfun of Dijon mustard and bring it to a boil. I wait to add a quarter cup of sour cream until things have reduced by about half then stir like crazy to incorporate it into the sauce.
I also let the pasta finish cooking in the sauce, which allows it to soak in the flavors more than if it was just creamed at the last second (dried egg pappardelle is a sauce sponge). That final addition of gelatinized starch from the boiling process is what keeps the sauce stuck to the noodles and not the plate.
That sounds amazing, I’m going to give it a try tonight.
It is a store bought variety because I’ve made enough pasta the past few weeks to be tired of the process, haha. I’ll edit with the brand name once I’m home and can check.
Edit: it’s Garofalo brand