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