I like this humble dish so much I always show it at cooking demonstrations.
Mind you, I don’t get to see it on other people’s menus often, so perhaps
I have not been very convincing. Believe me, it is a treat.
You can also make this dish with good-quality bought orecchiette, but I like
home-made pasta, and the structure and texture of pappardelle. You need a
fair amount of olive oil for this dish, and the greener and fresher it is, the
better tasting the final dish.