Pappardelle with Wild Mushrooms
- serving for 3-4
- 1.5 hours
- pan, pasta machine
For Pappardelle with Wild Mushrooms
Pasta Dough
00 flour 300 g
large whole eggs 3 pc
Ingredient
olive oil 3 tbsp
garlic 3 cloves
wild mushrooms 100 g
whole egg 1 pc
egg yolk 1 pc
pecorino cheese 80 g
flat parsley 1 handful
salt & pepper
Others
salted boiling water
Directions
Combine eggs with flour to form dough knead lightly until smooth and wrap in cling film to rest
Divide dough into 4 and pass though pasta machine until nice and thin then cut into pappardelle shape
Finley slice garlic and parsley
Heat olive oil and add garlic then saute mushrooms
Mix egg, yolk with cheese and loosen up with pasta water
Cook pasta in boiling water for 60 seconds then add to pan
Toss through with cheese mix and finish with parsley and black pepper
Principles
- Tempering:slowly raising the temperature of the eggs while incorporating a hot liquid into them to prevent curdling
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Uncooked pasta per portion:
60-100 g of dried pasta ; 70-120 g of fresh pasta ; 100-130 g of gnocchi ; 120-150 g of filled pasta - Pappardelle: a long, flat and broad ribbons-liked egg pasta
- Good pasta: al dente(or to your desired texture), well-seasoned(balanced flavor), proper sauce coating(emulsified sauce)
- Better let your sauce wait for pasta instead of pasta wait for the sauce
credit to chefthombateman