Scallion Pappardelle With Goat Ragu Recipe

Ingredients For Scallion Pappardelle With Goat Ragu Recipe

• For the pasta
• 2 inch 6 medium scallions, trimmed and cut into
• 3 Egg
• 10.5 cup 00 flour, plus more for dusting
• 1 tablespoon Salt, plus more to taste
• For the ragu
• 0.5 Large grapefruit, zested with a peeler
• 3 tablespoon Olive oil
• 5.5 pound Ground goat
• 0.5 Yellow onion, minced
• 2 Garlic cloves, thinly sliced
• 1 Small carrot, peeled and minced
• 1 Celery rib, minced
• 0.75 cup White wine
• 0.75 cup Heavy cream
• 0.75 cup Lamb or chicken stock
• 1 teaspoon Ground juniper berries
• 1 Dried bay leaf
• As required Kosher salt and freshly ground pepper, to taste
• Freshly grated parmesan cheese, for garnish