Lunchbreak: Villagio Ristorante chef Hugo Jimenez makes pappardelle alla toscano

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Villagio Ristorante
1242 W. Lake St.

Pappardelle alla Toscana


5 eggs
2 lbs. flour
2.75 oz. wine
salt to taste

Mix all the ingredients together in a large bowl. Once dough has a shape, place on floured surface. Knead the dough until elastic and a bit sticky. Cut the dough in pieces. 1 1/2 oz. Slightly flatten pasta and then run through machine. Using a pizza cutter cut pasta into 1 inch slices.


4 oz. Provimi veal tips
1 oz. dry porcini mushrooms, chopped
2 oz. plum tomatoes, canned
1 oz. vodka
1 teaspoon onion, chopped
1 teaspoon garlic, minced
2 oz. heavy whipping cream
1 Tbs extra virgin olive oil
salt and pepper to taste

Over medium heat, warm a large pan. Add olive oil, garlic, onion until browned. Add veal tips and mushrooms. Sauté for a minute. Add vodka, tomatoes and heavy whipping cream. Cook for 4 minutes. Add your pasta. After a quick stir, plate.

Cooking Tips:

Must use Provimi veal. It is the best to our standards.

If you don’t have time to make your own pasta, use a high quality pasta. Makes all the difference.

Make sure to use dry porcini mushrooms. Allow them to soak for 15 minutes before use.

If you don’t have a pasta machine flatten pasta with a rolling pin.

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1 Comment

  • Frequent guests

    Excellent restaurant. Food is the most authentic we have had since our many visits to Italy.
    The hospitality makes you feel like you are in their home. We are regular customers ~ one of
    our favorite restaurants !!

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