Pappardelle with Mushrooms and Castelmagno Cheese
Cooks in:
1h 40mins + 40mins
Levels:
Easy
Serves:
4
List of Ingredients
- 1 1/3 C. of whole wheat flour
- 1 1/4 C. of Italian 00 flour
- 3.5 OZ. of cleaned button mushrooms
- 3.5 OZ. of cleaned porcini mushrooms
- 3.5 OZ. of cleaned chanterelle mushrooms
- 3.5 OZ. of cleaned shiitake mushrooms
- 3.5 OZ. of Castelmagno cheese
- 3 PC. of eggs
- Garlic
- Parsley
- Fresh chili pepper
- Extravirgin olive oil
- Salt
Method
Mix the Italian 00 flour and whole wheat flour, then add the eggs and knead until you obtain a smooth, elastic dough. Let it rest covered for about 1 hour.
Roll out the pasta into thin sheets with a pasta sheet maker or a rolling pin, then use a fluted pasta cutter to cut it into strips about 8 inches long and 3/4 inch wide. Chop the mushrooms and bring a pot of salted water to a boil. Boil the pasta.
Sauté a crushed clove of garlic with 3 tablespoons of olive oil and a pinch of finely chopped chili pepper in a pan. Add the mushrooms and sauté for 5 minutes. Add a tablespoon of chopped parsley and season with salt. Strain the pasta and add it into the pan with the mushrooms, mix well and make it creamy by adding the crumbled Castelmagno cheese.