CHESTNUT PAPPARDELLE WITH CREMINI MUSHROOMS, WHITE WINE, AND PARMIGIANO-REGGIANO
Great recipe, but it takes some practice to get the pasta right.
Provided by FeastorFamine3
Categories World Cuisine Recipes European Italian
Time 2h25m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk flour, chestnut flour, and salt in a bowl; stir in 3 tablespoons olive oil, eggs, and egg yolks to make a smooth dough. Form dough into a ball, wrap in a cloth towel, and let rest for 1 hour.
- Roll pasta into thin 5x12-inch sheets on a floured work surface; cut sheets into 1x12-inch ribbons. Let pappardelle pasta dry on a kitchen towel sprinkled with flour while you complete remaining steps.
- Melt butter in a large skillet over medium heat; cook and stir leeks, shallot, and garlic until white part of leeks becomes translucent, about 5 minutes. Heat 1 tablespoon olive oil in a separate skillet over medium heat; cook and stir mushrooms in hot olive oil until the liquid evaporates and mushrooms turn golden brown, 10 to 15 minutes. Mix mushrooms into leek mixture.
- Stir white wine into mushroom-leek mixture and scrape up and dissolve any browned bits of food on the bottom of the skillet. Bring to a boil, reduce heat to low, and simmer mushroom-leek mixture until mushrooms are tender, about 5 minutes.
- Bring a large pot of lightly salted water to a boil; cook the pappardelle pasta at a boil until tender and pasta floats to the top of the water, about 5 minutes; drain. Transfer pasta to a serving bowl, toss lightly with mushroom-leek mixture and parsley, and top with Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 607.4 calories, Carbohydrate 77.8 g, Cholesterol 271.9 mg, Fat 21.5 g, Fiber 4.6 g, Protein 20.3 g, SaturatedFat 6.4 g, Sodium 136.5 mg, Sugar 5.5 g
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