Ada returns for the 3rd time to Pasta Grannies to share her recipe for pappardelle, full of good tips like cook the peas and pancetta separately.
Dan Souza from America's Test Kitchen and What's Eating Dan contacted me for a signora to teach him how to make cappellacci, Ada was the obvious choice and it also meant we got to film with her again. If you haven't seen Dan's episode, there's a link/card in this video. It's fun and informative.
Meanwhile, here is the ingredients list:
150g semola rimaccinata and 150g 00 flour, 3 eggs
one onion, carrot and celery stick softened in olive oil (called soffritto) divided in half
soffritto, 300g shelled peas, nutmeg, 200g tomatoes (tinned), pinch of sugar, a little stock
soffritto, 100g cubed pancetta