Hand-Cranked Egg Noodles with Slow-Cooked Beef Ragù

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 40 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours 10 minutes (includes 30 minutes dough rest)

Quick Ingredients

• 400 g (3 1/3 cups) 00 or all-purpose flour, plus more for dusting
• 4 large eggs + 2 large yolks
• 1 tbsp extra-virgin olive oil; 1 tsp fine sea salt
• 2 lb (900 g) beef chuck, 1-inch cubes
• 2 tbsp olive oil; 2 tsp kosher salt; 1 tsp black pepper
• 1 large onion, 1 carrot, 1 celery rib (finely diced)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup (240 ml) dry red wine (Malbec)
• 28 oz (800 g) crushed tomatoes or passata
• 1 cup (240 ml) beef stock or water
• 2 bay leaves; 1 tsp dried oregano; 1/2 tsp smoked paprika (optional)
• 1 tbsp unsalted butter
• 3 oz (85 g) Reggianito, finely grated; 2 tbsp chopped parsley

Do This

• 1) Make pasta dough: mix flour, eggs, yolks, oil, salt; knead 8–10 min until smooth. Rest 30 min.
• 2) Brown beef in 2 tbsp oil over medium-high, 6–8 min in batches; season with 2 tsp salt, 1 tsp pepper.
• 3) Sauté onion, carrot, celery 8 min; add garlic 1 min. Stir in tomato paste 2 min.
• 4) Deglaze with 1 cup red wine; reduce by half. Add tomatoes, stock, bay leaves, oregano, paprika.
• 5) Return beef. Simmer covered on low or oven-braise at 325°F/165°C for 2–2 1/2 hours until tender. Finish with 1 tbsp butter; season.
• 6) Roll dough thin and cut tallarines (3–4 mm). Boil in salted water (2 tbsp salt per 4 qt/3.8 L) for 2–3 min.
• 7) Toss pasta with ragù and a splash of pasta water; serve with Reggianito and parsley.

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Why You’ll Love This Recipe

• Hand-cranked egg noodles with a silky bite—totally worth the few extra minutes.
• A rich, slow-cooked beef–tomato ragù perfumed with bay leaf and Malbec for deep, cozy flavor.
• Classic Argentine-Italian finish: a snowfall of Reggianito and bright parsley.
• Make-ahead friendly: the ragù improves overnight and freezes beautifully.

Grocery List

• Produce: 1 large onion, 1 carrot, 1 celery rib, 4 garlic cloves, small bunch flat-leaf parsley, bay leaves
• Dairy: 4 large eggs, 2 additional yolks, Reggianito cheese, unsalted butter
• Pantry: 00 or all-purpose flour, olive oil, kosher/fine salt, black pepper, tomato paste, crushed tomatoes/passata, dry red wine (Malbec), beef stock, dried oregano, smoked paprika (optional), sugar (optional), beef chuck

Full Ingredients

Tallarines Caseros (Hand-Cranked Egg Noodles)

• 400 g (3 1/3 cups) 00 flour or all-purpose flour, plus more for dusting
• 4 large eggs
• 2 large egg yolks
• 1 tbsp extra-virgin olive oil
• 1 tsp fine sea salt

Beef–Tomato Estofado Ragù

• 2 lb (900 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
• 2 tsp kosher salt, divided
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1 large yellow onion, finely diced
• 1 medium carrot, finely diced
• 1 celery rib, finely diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup (240 ml) dry red wine (Malbec recommended)
• 28 oz (800 g) crushed tomatoes or tomato purée/passata
• 1 cup (240 ml) beef stock or water
• 2 bay leaves
• 1 tsp dried oregano
• 1/2 tsp smoked paprika (optional)
• Pinch of sugar (optional, to balance acidity)
• 1 tbsp unsalted butter (for finishing)

To Finish

• 3 oz (85 g) Reggianito cheese, finely grated
• 2 tbsp finely chopped flat-leaf parsley
• Extra-virgin olive oil, for drizzling

Step-by-Step Instructions

Step 1: Make and knead the pasta dough

On a clean work surface or in a large bowl, mound the flour and make a well. Add the eggs, yolks, olive oil, and salt. Whisk the wet ingredients with a fork, gradually pulling in flour until a shaggy dough forms. Knead 8–10 minutes until smooth, elastic, and only slightly tacky. If it feels dry/crumbly, knead in 1–2 teaspoons water; if sticky, dust with flour. Wrap tightly and rest at room temperature for 30 minutes.

Step 2: Season and brown the beef

Pat beef dry and toss with 1 tsp kosher salt and the black pepper. Heat 2 tbsp olive oil in a heavy pot (Dutch oven) over medium-high. Brown beef in batches without crowding, 6–8 minutes total per batch, turning to color all sides. Transfer to a plate, leaving the fond (brown bits) in the pot.

Step 3: Build the flavor base

Lower heat to medium. Add onion, carrot, and celery with a pinch of salt (use the remaining 1 tsp kosher salt in stages). Cook, stirring, until softened and lightly golden, 7–8 minutes. Add garlic and cook 1 minute. Stir in tomato paste and cook 1–2 minutes until brick red and fragrant.

Step 4: Deglaze and assemble the braise

Pour in the red wine, scraping up the fond; simmer 3–5 minutes until reduced by about half. Add crushed tomatoes, stock, bay leaves, oregano, smoked paprika (if using), and a small pinch of sugar. Return beef and any juices. Bring to a gentle simmer.

Step 5: Low-and-slow cooking

Cover and cook until the beef is fork-tender, 2–2 1/2 hours. Stovetop: keep at the faintest simmer, stirring every 30 minutes and adding splashes of water if thickening too fast. Oven option: 325°F/165°C for the same time. Uncover for the last 15–20 minutes to reduce to a rich, spoon-coating ragù. Remove bay leaves, swirl in the butter, and adjust salt/pepper.

Step 6: Roll and cut the tallarines

Divide rested dough into 4 pieces; keep covered. Working with one piece at a time, flatten and run through a pasta machine from thick to thin settings until about 1 mm thick (typically setting 6 on most machines). Dust lightly with flour, fold into thirds, and cut into 3–4 mm strips. Toss the strands with flour and coil into loose nests. Repeat with remaining dough.

Step 7: Boil and sauce the pasta

Bring a large pot (at least 4 qt/3.8 L) of water to a rolling boil; season with 2 tbsp kosher salt. Boil tallarines 2–3 minutes until al dente and just floating. Reserve 1 cup pasta water. Transfer noodles to the ragù with tongs, add 1/2 cup pasta water, and toss over medium heat for 1 minute until glossy and well-coated (add more water as needed).

Step 8: Finish and serve

Plate the pasta generously. Shower with finely grated Reggianito, sprinkle with parsley, add a few grinds of black pepper, and finish with a thin drizzle of extra-virgin olive oil. Serve immediately.

Pro Tips

• Egg pasta ratio: aim for about 100 g flour per large egg. Yolks add richness; adjust with a teaspoon of water if the dough is stiff.
• Malbec’s dark fruit notes flatter the beefy ragù—use one you like to drink.
• Brown in batches for a deep fond; crowding the pot steams the beef and dulls flavor.
• For saucy-but-clingy noodles, finish the pasta in the ragù with a splash of starchy pasta water.
• Microplane the Reggianito for a feathery finish that melts on contact.

Variations

• Short rib swap: Use boneless beef short ribs instead of chuck; increase braise time by 20–30 minutes.
• Mushroom boost: Add 200 g (7 oz) sliced cremini with the soffritto for extra savoriness.
• Herb twist: Finish with fresh oregano and lemon zest instead of parsley for a brighter profile.

Storage & Make-Ahead

Ragù keeps 4 days in the fridge or 3 months in the freezer (cool completely, then portion and freeze). Reheat gently with a splash of water or stock. Fresh pasta dough can rest up to 24 hours in the fridge; bring to room temp before rolling. Cut noodles can be floured and refrigerated on a sheet tray (loosely covered) for 24 hours or frozen in nests up to 1 month. Leftover sauced pasta keeps 2 days refrigerated; rewarm with a touch of water.

Nutrition (per serving)

Approx. 870 kcal; 45 g protein; 67 g carbohydrates; 40 g fat; 8 g saturated fat; 5 g fiber; 900 mg sodium. Estimates only; actual values vary by ingredients and salt level.