First attempt at Pappardelle w/ a Duroc Ragu

Context: Hi all who care to read… I created a new account yesterday with the purpose of solely dedicating it to my hobby of cooking. I’ve never had the confidence to post it to my personal socials and quite frankly I’m not sure anyone would care to see there anyways. That being said… comments, critiques and the hopefully a few compliments are welcome as I bring to experiment in the posts to come.

Dish: it was my first attempt at making pappardelle from scratch. I used an egg pasta and machine roller. The machine was an Atlas 150 and I think I rolled the sheets out a setting to thin (I believe it was 6) for my liking and lacked the chew. Perhaps because I used 00 flour instead of semolina as well?The ragu is made with ground duroc pork and loosely based on some wild boar ragu’s I’ve had the pleasure of trying in restaurants. If you’re thinking it looks a bit dry… you are correct as I forgot to add a little pasta water when I was mixing it all together and I don’t think I used enough ragu to begin with. Trying the pasta alone, I thought it tasted a bit to “eggy” but when it melded with the ragu, it exceeded my expectations.