Pappardelle with Mushrooms

Pappardelle with Mushrooms

Servings: 3

 

 

 

 

 

Ingredients:

The dough

200 gr (1 and 1/8 cup of semolino (durum wheat) flour
2 medium eggs
Half a glass of water as needed

 

Tools

A wooden board or a smooth surface to knead the dough, a rolling pin,
a pastry cutter or a dull knife, a pot 1/2 full of water to cook the pappardelle.

 

Instructions:

Pour the flour on a board and make a hole in the center, big enough to fit the eggs in.

Break the eggs and mix gently with a fork, adding a little flour at a time until you have incorporated about half of it. 

Mix and fold the mixture with your fingers.

Knead the dough using the palm of your hands to roll it forward and your fingers to fold it back. Turn the dough frequently and continue to knead it until all the flour on the board has been incorporated and the dough is smooth.

Cover it with plastic wrap and leave it to rest for about half an hour to 1 hour.
 

In the meantime prepare the sauce. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients  

Mushroom Sauce

350 to 400 gr. (approx. 12 to 14 oz) fresh, or 500 to 600 gr. (1 to 1.3 lb ) frozen chopped Porcini mushrooms or any mushrooms you like.
1 clove of garlic 
125 ml (1/2 cup) of white wine
A sprig of parsley or thyme
3 to 4 tablespoons of Extra virgin olive oil, salt and pepper


Tools
A board and a knife, a sauce pan, a spoon to stir.

 

 

Instructions 

Over low heat, pour 3 to 4 tablespoons of oil into a saucepan and add the crushed garlic clove. Chop or slice the mushrooms into strips.

As soon as the garlic releases its aroma, remove it and add the mushrooms, letting them cook for few minutes. Season with salt.

Add the wine and continue cooking for another 20 minutes with a lid on, until
the wine has completely evaporated.

Season with salt if needed, and a grind of black pepper.
 

For a creamy sauce you can blend part of your cooked mushrooms with a little vegetable stock if needed.

As the sauce simmers prepare the pappardelle:

Using a rolling pin or a pasta machine, roll out the dough dusting occasionally with a pinch of flour, turning it upside down during the rolling. This will prevent it from sticking to the board. It should be the thickness of the page of a book (about 1 mm).

Dust with a final pinch of flour and fold the shape into 3 or 4 layers. Cut it into strips about 1 inch each and lay them on a wooden board or on a tray covered with a cotton cloth.

 

To serve 

Fill a large pot 3/4 full with water.
Place it on the stove and as soon as the water boils add a pinch of salt
and throw the pappardelle in.
 

Cook the pappardelle until al dente, then add them to the mushrooms and sauté for a few minutes.
 

Garnish with chopped fresh parsley or thyme and serve.