Pappardelle & Mushrooms Recipe

Prepare the Dough

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well.

Mixing the Dough

Using a fork, gradually incorporate the flour into the eggs until a rough dough begins to form.

Knead the Dough

Transfer the dough to 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.

Roll Out the Dough

After resting, divide the dough into four pieces. Roll out each piece using a pasta machine or a rolling pin until it's about 1/8 inch thick.

Cut the Pappardelle

Cut the rolled dough into wide strips (about 1 inch) to create pappardelle. Dust with flour to prevent sticking.

Sauté the Leeks and Garlic

In a large skillet, melt 2 tablespoons of butter over medium heat. Add sliced leeks and sauté for about 3-4 minutes until soft. Add minced garlic and cook for another minute until fragrant.

Cook the Mushrooms

Add the local organic mushrooms to the skillet. Sauté for about 5-7 minutes until they are golden brown and tender.

Finish the Sauce

Add the remaining 2 tablespoons of butter to the skillet and allow it to melt. Stir in the grated Parmesan cheese and a splash of pasta cooking water to create a creamy sauce. Season with black pepper to taste.

Boil the Pappardelle

Bring a large pot of salted water to a boil. Add the pappardelle and cook for about 3-4 minutes or until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Combine Pasta and Sauce

Add the drained pappardelle to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to reach desired sauce consistency.

Plate the Dish

Divide the pappardelle among serving plates. Drizzle with white truffle oil, and garnish with chopped fresh parsley.

Serve and Enjoy

Serve immediately, and enjoy your homemade pappardelle with mushrooms!