Pappardelle with Exotic Mushrooms

Method

PASTA

1. On a wooden workbench, place the flour in a mound and create a well in the center. Add

   a pinch of salt.

2. Crack the eggs into the well and mix well with the flour. Mix with your hands until fully

   combined.

3. Roll out with a rolling-pin and continue to pass through a pasta machine, down to its

   lowest setting (it should be ½ inch thickness). Cut the sheets lengthways 20-30cm (about

   the size of a standard ruler)

4. Swap the roller attachment to the cutter, pass each sheet through to cut it. Sprinkle more

   flour to prevent sticking. One cut sheet of pasta is approx. a serve for one person.

5. If you do not own a cutting attachment, fold the sheet of pasta over itself, like a book and

   cut 2-2.5cm thick pieces (about the width of a main course fork).

6. Allow the pasta strands to dry on a baking tray, sprinkled with more flour, for about 10-15

   mins.

COOKING AND ASSEMBLY

1. Bring a large pot of salted water to the boil.
2. While the water is heating, slice the mushroom heads lengthways and finely dice the stalks.
3. In a fry pan, on a high heat, add the butter and oil and sweat the shallots and garlic clove together for about 5 mins. Watch for the shallots to become translucent.
4. Add the mushroom stalks and white wine and braise for another 5-8 mins.
5. The water should now be boiling, add the fresh pasta, cooking time 3-4 mins
6. While the pasta cooks, add the remaining mushrooms to the frypan, with a little extra white wine. Mix well and sauté in the pan on a medium heat until the pasta is ready.
7. When the pasta is cooked, drain the water. While it is still wet, add it to the frypan. Coat the pasta with the sauce and add some parmigiano cheese. Season well with salt and pepper. The sauce should be smooth and creamy.
8. Add a little extra pasta water if desired.
9. Serve immediately, placing the mushroom heads atop the pappardelle with extra grated parmigiano on top.