Herb Laminated Fresh Pasta With Mushroom Sauce

Serves 2
https://www.ourcookingjourney.com/recipe-pages/herb-laminated-fresh-pasta-with-mushroom-sauce

Directions

  1. 1Make your pasta dough using an egg pasta dough recipe.
  2. 2Roll out the dough into a thin pasta sheet, around 0.2 mm thick, then cut it in half to create two sheets.
  3. 3Arrange the herb leaves and press them lightly onto one half of the pasta sheet.
  4. 4Carefully lay the other pasta sheet on top.
  5. 5Using a rolling pin, carefully press and roll over the sheets so they stick together.
  6. 6If using a pasta machine, pass the dough through it again to help laminate the herbs better.
  7. 7Sprinkle a generous amount of flour over the dough sheet, covering the entire surface, and brush it on top.
  8. 8Using a knife or a pasta cutter, cut the sheet into as many 20 cm long sheets as possible.
  9. 9Gently roll each long sheet lengthwise on itself, similar to a poster and not too tightly.
  10. 10With a sharp knife, cut all of them into pieces about one and a half fingers thick.
  11. 11Uncurl the pappardelle and then sprinkle with semolina or flour to prevent the ribbons from sticking to each other, and set aside while making the sauce.
  12. 12Thinly chop the mushrooms.
  13. 13Add a drizzle of olive oil and a small knob of butter to a pan on medium heat.
  14. 14As soon as the butter has melted, add the mushrooms.
  15. 15Cook the mushrooms on a very high heat, stirring occasionally, and let the water evaporate completely.
  16. 16Once the mushrooms are golden, add the shallots to the pan.
  17. 17Add another touch of butter, stir it in, and cook the shallots for about 3 minutes.
  18. 18Add the Prosecco DOC, deglaze the pan, and cook for a few more minutes to allow the alcohol to cook off.
  19. 19Turn the heat off and add the cream to the pan.
  20. 20Season with fine sea salt, freshly ground black pepper, and the chives.
  21. 21Stir the sauce.
  22. 22Cook the pasta in heavily seasoned water, remembering that fresh pasta only takes a minute or two to cook.
  23. 23Place the mushroom sauce back on the heat and add a ladle of pasta water.
  24. 24Place the cooked pasta in the pan with the sauce and give it a good stir.
  25. 25Grate some cheese on top, add another ladle of pasta water, and give it another stir.
  26. 26Serve and enjoy.

Ingredients

  • 200 g fresh egg pasta dough
  • Flour or semolina flour for dusting
  • 1 sprig sage, leaves picked and stalk discarded
  • 1 sprig rosemary, leaves picked and stalk discarded
  • few sprigs thyme, leaves picked and stalk discarded
  • 400 g chestnut mushrooms
  • 1 shallot
  • 1 tbsp butter
  • 150 ml Prosecco DOC
  • 100 ml double cream
  • Grana Padano PDO
  • Extra virgin olive oil
  • Fine sea salt
  • Freshly ground black pepper
  • 5 g fresh chives, finely chopped

Equipment

rolling pinpasta machine (optional)knifepasta cutterpanlarge clean traycling film

Tips

  • If not cooking pasta right away, transfer it to a large clean tray, sprinkle with extra flour or semolina to prevent sticking, wrap with cling film, and refrigerate for up to 48 hours.