Rigatoni Aux Champignons Et Parmesan Recipe
Homemade Rigatoni Pasta with Cream and Mushrooms
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Ingredients
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Pasta and Sauce
Method
Preparation
- 1
Make the Pasta Dough
In a large bowl, combine the flour and salt. Create a well in the center and crack the eggs into the well. Add olive oil. Gradually mix the flour into the eggs using a fork until a dough begins to form.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
- 3
Roll and Cut the Pasta
After resting, divide the dough into four pieces. Roll each piece through a pasta machine or with a rolling pin until thin. Cut into rigatoni shapes (about 1-inch wide) using a pasta cutter.
- 4
Cook the Pasta
Bring a large pot of salted water to a boil. Add the rigatoni and cook for about 4-5 minutes or until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 5
Prepare the Sauce
In a large skillet over medium heat, add olive oil and sauté the mushrooms until they are browned and tender, about 5-7 minutes. Pour in the heavy cream, stirring to combine, and let simmer for 2-3 minutes.
- 6
Combine Pasta and Sauce
Add the cooked rigatoni to the skillet with the mushroom sauce. Toss to coat, adding reserved pasta water as needed to achieve desired consistency.
- 7
Add Cheese and Season
Stir in the grated parmesan cheese and season with black pepper. Mix well until the cheese is melted and creamy.
- 8
Serve
Garnish with fresh parsley and additional parmesan if desired. Serve immediately.
