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Pappardelle Funghi

Pappardelle Funghi
YIELDS
4 servings

Italian culinary perfection on a plate! Homemade pasta topped with a gourmet mushroom sauce, grated Parmesan cheese, and drizzled with white truffle oil.

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Ingredients

Papardelle Pasta

14
oz (400 g) "00" flour
4
eggs

Funghi Sauce

¼
cup (60 mL) olive oil
1
tsp (5 mL) salt
3
cup (750 mL) mixed mushrooms, cleaned and sliced
¼
tsp (2 mL) chili flakes
2
clove garlic, finely chopped
cup (75 mL) white wine
2
Tbsp (30 mL) flat leaf parsley, finely chopped
1
cup (250 mL) Parmesan cheese, grated
1
Tbsp (15 mL) white truffle oil
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Directions

Step 1

Place flour in food processor.

Step 2

Beat eggs in a bowl, add to flour with processor running. Pulse until a stiff dough forms.

Step 3

Remove dough and knead until smooth and firm, about 4- 5min. Cover, rest 30 min.

Step 4

Bring large pot of salted water to the boil.

Step 5

Using pasta machine, roll pasta into 12″ (30cm) lengths,1/8 ” (3mm) thick.

Step 6

Fold into 4 and cut 1″ (2.5cm) ribbons, be sure to separate and lightly dust with flour after cutting.

Step 7

Place large sauté pan over med high heat.

Step 8

Add 1 tbsp. (15ml) olive oil, salt and mushrooms, sauté 2 min, add chili flakes and garlic, sauté until garlic is golden.

Step 9

3.

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