by Chef Dean Cambray

Serves 6


Chestnut Pasta

  • 1 1/3 cups chestnut flour
  • 1 1/3 cups 00 flour, plus extra for dusting
  • 4 eggs
  • 1 tsp olive oil
  • 1 good pinch of salt

Oxtail Ragù

  • 5 lb oxtail, cut 
  • 1/3 cup olive oil
  • 2 carrots, finely diced
  • 2 small onions, finely diced
  • 2 celery stalks, finely diced
  • 3 cloves garlic, crushed
  • 1 bottle of dry white wine
  • 11/2 pints beef stock/chicken stock
  • 11/2 pints water
  • 1/4 cup flat-leaf parsley roughly chopped


  1. Preheat the oven to 400˚F.
  2. Place the oxtail in a roasting pan, season, and roast for 40 minutes or until browned.
  3. Meanwhile, heat olive oil in a large casserole over medium heat and cook the vegetables, garlic, and chill for 10 minutes or until golden.
  4. Add the oxtail, wine, and simmer until reduced to 11/2 cups. Add the water and stock and bring to a simmer. Cover and cook for 2 hrs or until the meat is nearly falling off the bone.
  5. Strain into a bowl, return the liquid to a pan the simmer over high heat until reduced to 11/2 pints.
  6. Separate the oxtail from the vegetables, remove the meat from the bone, then return the meat and vegetables to the sauce.
  7. Meanwhile, for pasta, combine the flours and create a mound on a work surface. Make a well in the center and pour in the whisked eggs and the oil. Using a fork, draw in the flour until the mixture is thick, then work in the remaining flour with your hands.
  8. Knead dough for 6 minutes until firm; add extra flour if sticky. Wrap in plastic and rest in the fridge for 30 minutes.
  9. Divide the dough into 6. Using a rolling pin, flatten 1 portion (keep the remainder covered) until 3mm thick and 12 cm wide – nearly the width of your pasta machine.
  10. Set the machine to the widest setting (one), then feed the dough through, narrowing the setting on your machine one notch at a time after each pass until you reach number six.
  11. Cut the pasta sheets in half, fold into thirds, then cut widthwise into 3cm strips.
  12. Untangle the pappardelle, dust lightly with flour, and place on a tea towel.
  13. Cook the pasta in a pan of boiling water for a minute, drain well and immediately add to the ragù with the parsley and dirt gently until combined. Serve immediately.