Pappardelle with Mushrooms
I enjoy making my pasta, as I can add flavors that I like to the dough. For this dish, I created Pappardelle with ground morels, to give them a distinct mushroom flavor. Served with fried king oyster mushrooms and a creamy sauce with lots of fresh thyme make this dish a special treat.
Ingredients | Serves 4
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300 g
|
fresh, homemade morel-flavored pappardelle
|
| 400 g | king oyster mushrooms |
| 1 |
small red onion
|
|
1 clove
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garlic |
|
2 dl
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dry white wine
|
|
2.5 dl
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sauce cream
|
|
Salt and mixed colored pepper for seasoning |
|
| bunch |
fresh thyme
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Ingredients for pasta doughs
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300 g
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semolina flour
|
|
3
|
large eggs
|
|
1 Tbsp
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ground dry morels
|
|
1 tsp
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turmeric
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Preparation
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The details on how to make the fresh pasta are described below.
-
Clean the mushrooms with a soft brush from any dirt. Finely slice them from the stem down to the heads and set aside.
- Finely dice the red onion and the garlic. Pluck the leaves from the thyme twigs.
- Stir fry the mushrooms by gently turning them in a little oil until they have some color and are softened. Do not overcook them; the mushrooms should have some bite. Remove from the pan and set aside.
- Saute the onion and garlic in a drop of oil until softened. Add the white wine and let it simmer for 15 min so that the liquid is reduced. Pour in the cream and bring to the boil.
- Heat water in a large deep pan and bring to the boil. Add some salt. And put the pasta inside. Reduce the heat and cook the pasta for 2 to 3 minutes.
- While the pasta is cooking, add the mushrooms and the thyme leaves to the sauce and give a gentle stir to mix well.
- Drain the pasta in a colander and add them to the sauce
Serve | spoon the pasta on deep plates, add a small twig of thyme as decoration. Sprinkle with some pepper and if desired with some Parmesan cheese and serve immediately.
Homemade pasta - For the dough take 260 g of semolina flour and three eggs. Put the flour together with the dry ground morels and turmeric in a bowl and make a dent in the middle, add the eggs and mix the flour from the outside in with the eggs. Remove the coarse dough onto a floured work surface and knead vigorously with your hands until it is smooth and no longer sticks to your hands. If necessary, add some flour if it is too sticky, or a drop of water if too dry. Wrap the finished dough in a plastic wrap and let it rest for at least 30 minutes.
- Mangle the dough through the pasta machine. First with level 0 and then continue to level 7. Lay out all dough sheets on baking parchment. Instead of using the machine, I cut the pasta sheets by hand with a knife into 1 cm wide pappardelle. Let them dry until you use them.
