Premium Pastas Recipe

Make the dough

On a clean work surface, combine the all-purpose flour and semolina in a mound. Create a well in the center and crack the eggs into it. Add the olive oil and sea salt. Using a fork, gently whisk the eggs and slowly incorporate flour from the inner walls until a shaggy dough forms.

Knead

Once combined, use your hands to knead the dough for 8–10 minutes until it becomes smooth, elastic, and slightly tacky. If the dough is too dry, add up to 2 tablespoons water; if too sticky, dust with a bit more flour. Form into a ball.

Rest

Wrap the dough in plastic or cover with a bowl and let it rest at room temperature for 30 minutes. Resting relaxes the gluten and makes rolling easier.

Roll and cut

Divide the dough into 4 pieces. Keep unused pieces covered. Using a pasta machine or rolling pin, roll each piece to desired thickness (setting 6–7 on a machine for tagliatelle / pappardelle) then cut into ribbons about 8–12 mm wide for tagliatelle or 2.5 cm for pappardelle. Toss lightly with a dusting of semolina to prevent sticking and set aside on a tray.

Cook aromatics

In a large sauté pan over medium heat, melt the butter with the olive oil. Add the minced shallots and cook 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant, stirring to avoid burning.

Sear mushrooms

Increase heat to medium-high. Add the sliced mushrooms in a single layer if possible. Let them brown without stirring for 2–3 minutes, then stir and continue to cook 4–5 minutes until they release their moisture and begin to caramelize.

Deglaze

Pour the white wine into the pan to deglaze, scraping up browned bits from the bottom. Let the wine reduce by about half, 2–3 minutes.

Simmer sauce

Add the stock and thyme, bring to a gentle simmer and reduce slightly for 3–4 minutes. Stir in the heavy cream and bring just to a simmer (do not boil). Cook 2–3 minutes until the sauce thickens slightly.

Finish with cheese and seasoning

Remove the pan from heat and stir in the grated Parmesan until melted and incorporated. Taste and season with salt and freshly ground black pepper. Keep sauce warm while you cook the pasta.

Boil pasta

Bring a large pot of well-salted water (about 10 g salt per liter) to a rolling boil. Add the fresh pasta and cook 2–3 minutes until al dente (fresh pasta cooks quickly — start checking at 90 seconds). Reserve 120 ml of the pasta cooking water before draining.

Combine pasta and sauce

Add the drained pasta to the pan with the mushroom cream sauce over low heat. Toss gently to combine. If the sauce seems too thick, add reserved pasta water, 1–2 tablespoons at a time, until you reach a silky consistency that coats the pasta.

Adjust seasoning

Stir in the extra-virgin olive oil and taste; adjust salt and pepper as needed. Add lemon zest to brighten flavors and fold in half of the chopped parsley.

Plate and garnish

Portion pasta among four warmed plates. Sprinkle each serving with freshly grated Parmesan, remaining parsley, a pinch of coarse sea salt if desired, and a light drizzle of extra-virgin olive oil. Serve immediately.