Name: Vieste ... Simply Italians Pappardelle & Mushrooms Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups All-purpose flour; 3 large Eggs; 4 cloves Garlic; 4 tbs Butter; 1 tbs White truffle oil; 0.5 cups Parmesan cheese; 1 cup Leeks; null to taste Salt; null to taste Black pepper; 2 cups Local organic mushrooms

House made pappardelle, w/local organic mushrooms tossed w/ parmesan, leeks, in a garlic butter sauce and a touch of white truffle oil

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.

Prepare the Dough

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

Mixing 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.

Knead 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.

Roll Out the Dough

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

Cut the Pappardelle

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.

Sauté the Leeks and Garlic

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

Cook the Mushrooms

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.

Finish the Sauce

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.

Boil the Pappardelle

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

Combine Pasta and Sauce

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

Plate the Dish

Serve immediately, and enjoy your homemade pappardelle with mushrooms!

Serve and Enjoy

All-purpose flour

Eggs

Garlic

Butter

White truffle oil

Parmesan cheese

Leeks

Salt

Black pepper

Local organic mushrooms

Pappardelle & Mushrooms

Make Pappardelle & Mushrooms Recipe in just 1h . House made pappardelle, w/local organic mushrooms tossed w/ parmesan, leeks, in a garlic butter sauce and a touch of white truffle oil

Pappardelle & Mushrooms Recipe

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