Pappardelle Wild Mushrooms Recipe

Preparation and Cooking

1. 1

   Make the Pappardelle

   In a large bowl, mix the flour and a pinch of salt. Make a well in the center and crack in the eggs. Using a fork, gradually incorporate the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

2. 2

   Roll out the Dough

   After resting, divide the dough into four pieces. Roll out each piece to about 1/8 inch thick and cut into wide strips (about 1 inch) to form pappardelle. Dust with flour to prevent sticking.

3. 3

   Cook the Pappardelle

   Bring a large pot of salted water to a boil. Add the pappardelle and cook for 2-3 minutes or until al dente. Reserve 1/2 cup of pasta water, then drain the rest.

4. 4

   Prepare the Sauce

   In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant. Add the wild mushrooms and cook for 5-7 minutes until softened. Stir in the sundried tomatoes and spinach, cooking until the spinach wilts.

5. 5

   Combine with the Cream

   Reduce the heat to low and add the heavy cream and truffle oil to the skillet. Stir well to combine and let simmer for 3-5 minutes. If the sauce is too thick, add reserved pasta water gradually until desired consistency is achieved.

6. 6

   Combine Pappardelle and Sauce

   Add the cooked pappardelle to the sauce, tossing gently to coat. Stir in grated Parmesan cheese and season with salt and black pepper to taste.

7. 7

   Serve

   Serve hot, garnished with extra Parmesan cheese if desired.