You could if you made a big pot of ragu sauce and froze it into individual portions, which is what we do, and keep a stock of pappardelle in. Doing things in bulk keeps the costs down. They don't need to be fresh, just good quality dried egg ones, such as these from De Cecco: https://www.sainsburys.co.uk/shop/gb...ppardelle-250g
That's what we use. You'd get a lot more portions out of that for your money, and it's worth the effort, as you love your pasta!
Marco.