Pappardelle with porcini mushrooms
2 servings
20 minutes
Pappardelle with white mushrooms is an exquisite dish of Italian cuisine that combines the tenderness of homemade pasta with the rich flavor of forest mushrooms. The recipe's origins trace back to traditional Tuscan cuisine, where wide pasta pairs beautifully with aromatic mushroom sauces. White mushrooms, golden-browned with garlic and tomatoes, acquire a rich taste, while white wine adds a subtle acidity. Demi-glace sauce and mushroom broth give depth to the dish, while parmesan and fresh parsley complete the harmony of flavors. This pasta is perfect for a cozy family dinner or a romantic evening, reminiscent of warm nights in an Italian trattoria.
1
For the test, mix wheat flour, semolina, and egg until smooth. Roll out the dough and cut it into pappardelle using a knife or a home pasta machine.
- Semola (durum wheat) flour: 100 g
- Wheat flour: 100 g
- Chicken egg: 1 piece
2
Sauté finely chopped garlic in olive oil. Add white mushrooms. Sauté for 2-3 minutes. Add tomatoes, salt, pepper, and white wine. When the white wine evaporates, add demi-glace sauce, mushroom broth, and parsley.
- Olive oil: 30 ml
- Garlic: 5 g
- Porcini mushrooms: 70 g
- Tomatoes: 30 g
- White wine: 30 ml
- Demi-glace sauce: 20 ml
- Mushroom broth: 20 ml
- Parsley: 5 g
- Salt: to taste
- Ground black pepper: to taste
3
Boil the pasta for 3 minutes.
4
Mix the pasta with the sauce. Add parmesan and a bit of olive oil. Mix well.
- Grated Parmesan cheese: 10 g
- Olive oil: 30 ml
5
Place the pasta on a plate and serve immediately.
