Hey family, welcome back to Unseen Cuisine. I'm Chef Rick. On Monday, we took our handmade pasta and cut it into narrow strands of Laguini for a bright chicka picata dish. Today, we're changing everything. We're going wider, we're going deeper, we're going earthier. Today on Flavor Lab Wednesday, we're making fresh parpaidell with meaty mushroom ragu. And there's a reason why we're using Parpaidel. Those wide ribbons give our beef, mushrooms, red wine, tomato, garlic, herbs, plenty of surface to grab onto. The shape isn't just about what it looks like on a plate. The shape has a job. And once again, you don't need an expensive pasta cutter. If you have a machine, I'll show you how to use it. But if all you got is a rolling pin and a knife, family, we're still making parpadel. So we're going to build our culinary cockpit and then we're going to cook. Ingredients One pound of fresh egg pasta dough rested and ready to roll. Flour or semolina for light dusting. Kosher salt for the pasta water, and one cup of pasta cooking water reserved. For the meaty mushroom ragu, you're going to need 12 ounces of cremini mushrooms, also called baby bellas, sliced, half a pound of ground beef, three cloves of garlic finely minced, two tablespoons of country crock plant-based butter, a half a cup of dry red wine, two tablespoons of tomato paste, kosher salt is needed, ground black pepper as needed, two tablespoons of fresh flat leaf parsley, two tablespoons of Viola Life Dairy-free parmesan, plus a small amount for finishing. Now, you want to start building your culinary cockpit. At your pasta station, you want to organize your dough, flour, or semolina, rolling pen or pasta machine, the cutting tools, and a holding tray. At the stove, you want to place your mushrooms, your beef, your garlic, plant-based butter, red wine, tomato, paste, parsley, dairy-free parmesan, salt and pepper within reach. Keep a heat-safe measuring cup besides your pasta pot. Organization gives us room to concentrate on what the food is telling us. Now, step one, make the parpadel. You want to roll your rested dough into thin sheets. Keep the unused dough covered. With the pasta machine, begin on the widest setting and gradually reduce the thickness one setting at a time. Once your pasta sheet is thin, smooth, flexible, and even, you can use a parpadel attachment if your machine has one. But a many don't have any, but that's fine. Lay the finished sheet on your lightly floured work surface. Cutting Parpaidel by hand. You want to lightly dust the pasta sheet, loosely fold or rolled it without pressing the layers together. Using a sharp knife, cut across the dough into ribbons approximately three-quarters or an inch wide. Unroll each ribbon. Tac tau Q. This is where Parpaidel should immediately feel different from Monday's Legrini. These are broad ribbons. Run your fingers along them. Feel the width. Feel the smooth surface. Make sure ribbons aren't sticking together. If they are, dust lightly if necessary and keep covering until cooking. Step 2. Start the pasta water. Bring a large pot of generously salted water to boil. Leave the parpa del covered while we make the ragu. Step 3. We want to start with the mushrooms. You're going to melt country croc plant-based butter in a large skillet over high heat. Add the mushrooms and spread them out. Now listen. Sound cue. The mushrooms begin with a sauteing sound. Then they start releasing moisture. The sound gets wetter, softer, different, but you need to keep cooking. As the moisture evaporates, you'll hear a stronger sauteing sound return. That is an important checkpoint. Aroma cue. The mushrooms move from raw, earthy smell into something deeper and more roasted. You're going to cook them for approximately five minutes. Then add the garlic near the end. When the garlic becomes fragrant, move forward. Step four. Then you want to add the ground beef. Break it apart with your spoon. Texture cue. At first the beef feels soft. It forms a larger mass. As it cooks, it firms and separates more easily into crumbles. Sound cue. You'll hear moisture cooking from the beef. As the moisture decreases, the pan returns to a stronger sauteing rhythm. Cook for approximately five minutes or until the beef is thoroughly cooked. Step 5. Add the tomato paste and stir it into the beef and mushrooms. Let it cook for approximately 1 minute. Aroma cue. Don't just stir it in and immediately add the liquid. Give it a moment. The sharper roared tomato aroma becomes deeper, sweeter, and more concentrated. That flavor is development. Step 6. Deglaze with red wine. Carefully pour your red wine. Sound cue. Listen for that immediate hiss. Move your spoon across the bottom of the pan. Feel for anything attached to the skillet and gradually work it loose. That's flavor. Simmer for approximately four to five minutes. Aroma cue. The sharp wine aroma should soften as the wine reduces. Resistance cue. Move your spoon through the ragu. As the liquid evaporates, the sauce becomes more concentrated and you'll feel slightly more resistant. We don't want watery ragu. Step 7. You want to cook your fresh parpadel. Carefully lower your parpadel into the boiling salted water. Because the ribbons are broad, stir gently so they do not fold together and stick. Start checking around two minutes. Texture cue. The pasta should become tender and supple while maintaining a slight resistance when bitten. Because the ribbons are wide, pay attention to the center of the pasta when you taste it. Before draining, reserve approximately one cup of pasta water. Step 8. We want to finish the ragu. Add the drained parpaidale directly into the skillet. Start with the small splash of pasta water. Add the Viola Life Parmesan and fresh parsley. Toss gently. Resistance cue. This is what we're looking for. When you lift those broad ribbons, the ragu should come up with them. Pieces of mushroom and beef should cling to the pasta rather falling back to the bottom of the skillet. And if it's too dry, add a little pasta water. If it's too loose, give it another moment over the heat while tossing. Taste it. Adjust salt and black paper for that fine dining plating experience. Use your tongs to gather several broad ribbons and place them in a loose controlled fold or nest in the center of a warm, shallow bowl. Allow some of the mushrooms and beef to settle naturally between the ribbons. Spoon a small amount of additional ragu over the pasta. Finish lightly with Viola Life Dairy-free Parmesan and fresh parsley. Tactile plate and cue. Fill the structure with your utensils. The pompadale should have height and movement. The sauce should be incorporated through the pasta rather than sitting as a giant mound on top. Flavor profile, deep, earthy, savory, rich. The mushrooms provide earthiness. The beef adds richness and body. Tomato paste brings concentrated sweetness and acidity. Red wine gives the ragu depth, and those broad ribbons of fresh Paul Dell give the sauce somewhere to go. Health notes mushrooms provide nutrients while adding substantial savory character. Beef contributes protein, iron, zinc, and vitamin B12. Using mushrooms alongside the beef gives us another way to develop depth and texture. Allergy and substitution notes. Traditional egg pasta contains wheat and egg. Country croc, plant-based butter, and viola life dairy-free parmesan keeps our version dairy-free. Always check current product labels for your individual allergens. For alcohol-free substitutions, low sodium beef broth for red wine. I'm gonna leave you with this. The mushrooms are one of your biggest lessons today. Don't rush them. Listen to that moisture. When mushrooms release the water, the pan changes. When the water evaporates, it changes again. That's information. Then the beef gives you another sound. The tomato paste gives you an aroma checkpoint. The wine gives you another sound change. And finally, the parpaidel gives you resistance and texture. Monday we use narrow Laguini with a lighter sauce. Today we use broad parpaidel because we're working with a heavier ragu. We're not just learning recipes, we're learning why the food works. That's Unseen Cuisine Method. I'm Chef Rick, and on Friday, we're taking fresh pasta one step further. We're feeling it, we're sealing it, and we're making it into a fine dining application. Dairy free raviola bursi. So trust your senses, trust your systems, and become the pilot.