Wine and Dine Wednesdays with Tavola Pasta

April 8, 2020 | Wine & Country Life

With a quarantine keeping the whole family inside, now is the time to break out some new recipes. That’s why we’re so excited that local restaurant Tavola released a cookbook with all their favorite Italian recipes. The great thing about pasta-based recipes is that you can buy dry pasta from the store to keep on your shelves so you always have the ingredients, or you can turn the process into a fun project and make homemade pasta with the kids or your significant other!

Pappardelle Alla Ragu

Fresh pappardelle pasta with braised pork, red wine and San Marzano tomatoes. (Serves four!)


  • 16 oz. fresh pappardelle pasta (Keep scrolling to see how you can make it yourself!)
  • 4 lbs. pork shoulder
  • 1 medium onion
  • 1 large carrot
  • 6 cloves garlic
  • 3 oz. tomato paste
  • 6 oz. dry red wine
  • 2 28 oz. cans San Marzano tomatoes
  • 3 sprigs thyme
  • 3 sprigs sage
  • 8 leaves chopped basil
  • ¼ tsp. toasted, ground fennel seed
  • Extra-virgin olive oil
  • Salt and pepper
  • Grated Parmigiano-Reggiano cheese


Cut pork shoulder into one- to two-inch chunks. Season with salt and pepper, and brown in a sauté pan over medium to high heat. Remove the pork from the pan, add two tablespoons of extra-virgin olive oil, onions, carrots and garlic. Cook until vegetables are soft.

Pour the tomatoes from the can into a bowl and crush by hand, removing undesirable pieces. In the sauté pan, add tomato paste, cook for two minutes, then deglaze with red wine and add canned tomatoes. Season with salt and pepper, and add herbs.

Slow cook until the pork is tender, about three to four hours. Cook pasta al dente. Strain, add desired amount of pork ragu to noodles, and stir together to coat. 

Serve with Parmigiano-Reggiano and sprinkle with chopped basil.

Fresh Homemade Pasta

Yields 8 ounces.


  • 6 egg yolks
  • ¾ cup 00 semolina flour
  • ⅓ cup No. 1 semolina flour
  • ⅛ tsp salt


Sift flour onto the work surface and make a well in the center. Add the egg yolks into the well, then slowly incorporate them into the flour with a fork. Keep going until the dough is smooth.

When the dough comes together into a ball, knead it for about 10 minutes until it’s a cohesive, smooth mass. Cover with a damp towel, and let it rest for half an hour.

Divide the dough into two balls. Flatten them slightly and dust with flour. Using a pasta machine on the widest setting, feed the dough through three times. Adjust to the lowest setting and put the dough through again. The sheet should be thin. 

Fold the sheet over three or four times for cutting, then slice by hand to inch-wide noodles. Unroll to separate and loosen before cooking.

Click here to purchase your copy of the Tavola cookbook from our Wine & Country shop. Want to add a bottle of your favorite local wine to pair with a pasta dish, call The Wine & Country Shop at 434-984-4713 for curbside, no-contact pick-up.

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