Pappardelle with Mushrooms
1h+
2h+
9
Traditionally in Abruzzo, pappardelle is served with mushroom and truffles, a local speciality of the region.
In this recipe, the pasta is upgraded with whole wheat flour, which makes it a little extra special. You can use whatever mushrooms you like best or that are in season!
Ingredients
Mixed Mushroom
200gWinter Truffle
1Garlic
2 clovesExtra Virgin Olive Oil
to tasteSalt
to taste
Whole Wheat Pappardelle
Whole Wheat Flour
278gEgg
122gEgg Yolk
38gWhole Wheat Flour
to dust
Equipment
Pasta Sheeter
Kitchen Scale
Pappardelle with Mushrooms
RITO
Add 38g of egg yolks in a large bowl and keep the whites for another recipe
Add 122g of whole eggs
Add 278g of whole wheat flour and mix with your fingertips to incorporate the flour into the eggs until it has a wet sand texture
Combine the ingredients with your hands until you have a cohesive, but still slightly crumbly dough
Transfer the dough to a kitchen counter and knead just until it no longer sticks to your hands and no loose flour remains. Cover and let rest for 30m to hydrate the flour
Knead the dough for 5-10m until it is not crumbling so much
Cover and let rest for 30m until pliable and easier to handle
Peel and finely slice 2 garlic cloves
Clean and chop 200g of mushrooms of your choice
Gently brush 1 fresh winter truffle to remove any dirt
Prepare your pasta sheeter, half the dough and flatten one half with your hands. Reserve the other half covered
Run the dough through the pasta sheeter on the thickest setting. Fold into thirds and pass through the sheeter again. Repeat this processes two or three more times, until it is smooth
Run the dough repeatedly through the pasta sheeter, lowering the setting each time, until you reach the setting 5 or about 2mm to 3mm thick
Repeat the opening process with the other half
Spread whole wheat flour over the entire surface of the dough sheet and fold in half. Repeat the process by folding in half twice more, always sprinkling flour over the entire surface
Open the pasta sheet and cut at the fold marks. Stack them over the cutting board
Cut the stack in half lengthwise
Repeat the cutting process with the two new stacks of dough to form strips of approximately 2cm wide
Spread the strips on a floured tray and coat each one so they won't stick together when cooking. The pappardelle dough is ready
Stir-fry the garlic in a pot over medium heat with extra virgin olive oil to taste until it's fragrant but not too brown. Reserve in a bowl
Sautée the mushrooms in the same pot until lightly coloured and tender
Add more olive oil to taste. Add the fried garlic and stir to combine
Add a little more olive oil and grate ½ of the winter truffle. Stir to combine
Bring water to a boil in a large pot over high heat and add salt to taste
Add the Whole Wheat Pappardelle and reserve ½cup of the cooking water
Cook the pappardelle until cooked through but still firm to the bite
Stir the cooked pappardelle into the sauce
Adjust the salt and add a little bit of the cooking water to make it creamier
Plate the pappardelle and sauce
Drizzle olive oil to taste and grate the remaining winter truffle on top. The pappardelle with mushrooms is ready
Enjoy!
Mixed Mushroom
200gWinter Truffle
1Garlic
2 clovesExtra Virgin Olive Oil
to tasteSalt
to taste
Whole Wheat Pappardelle
Whole Wheat Flour
278gEgg
122gEgg Yolk
38gWhole Wheat Flour
to dust
Equipment
Pasta Sheeter
Kitchen Scale