Pappardelle with fresh porcini mushrooms
Source
LidiaServings/Yield
4 servingsRating
Course
MainIngredients
- 2 cups flour
- ½ teaspoon salt
- 3 eggs beaten
- 1-2 tablespoon warm water
- ¼ cup olive oil
- 1 pound porcini mushrooms
- 4 garlic, lightly crushed
- 2 tablespoons unsalted butter
- 3 tablespoons flat leaf parsley, chopped
- ¾ cup chicken stock
- ½ cup grated cheese
Method
Directions: Pasta instructions
In a food processor, combine the flour and salt and pulse a few times to blend. Mix the eggs withthe oil and add to the processor. Turn the machine on and gradually drizzle in the water, beginning with the smaller amount. Stop and feel the dough; it should adhere when squeezed between your fingers, but it shouldn’t feel sticky. Continue to knead the dough in the processor until satiny-smooth. Transfer the dough to a bowl, cover and let rest for one hour before rolling out.
Cut the dough in four parts. Working with one part at a time and keeping the rest covered, roll the dough through successively narrower settings on a manual pasta machine, ending at the next to the last setting. Using a knife, cut the rolled dough crosswise in 1 ½-inch-wide strips. Let the pappardelle dry slightly, either on a work surface, a large baking sheet or a rack, for about 30 minutes.
Sauce instructions
In a large skillet, heat 2 tablespoons of the olive oil. Add half the mushrooms and garlic, season with salt and pepper and cook over high heat, turning the porcini gently with a spatula, until lightly browned, 2 to 3 minutes. Transfer the porcini to a plate and repeat with the remaining oil, garlic and porcini. Discard the garlic.
Return all the porcini to the pan and add the butter and the parsley. Add the stock and simmer over moderate heat for 1 minute. Season with salt and pepper to taste.
Meanwhile, cook the pappardelle in a large pot of boiling salted water until al dente. Drain well. Add the pappardelle to the porcini and toss gently, adding half the Parmigiano. Serve immediately, with the remaining parmesan cheese