Chestnut Pappardelle With Cremini Mushrooms, Wine, And Parmigiano-reggiano

Ingredients

• Servings: 6
• pasta:
• 14 ounces all-purpose flour
• 3 1/2 ounces chestnut flour
• 1 pinch salt
• 3 tablespoons extra-virgin olive oil
• 4 eggs
• 4 egg yolks
• sauce:
• 2 tablespoons butter
• 2 large leeks - washed, trimmed, and thinly sliced
• 2 tablespoons minced shallot
• 2 cloves garlic, chopped
• 1 tablespoon olive oil
• 2 pounds mixed varieties of fresh mushrooms
• 1 cup dry wine
• 1 bunch fresh parsley, minced
• 2 tablespoons shredded parmigiano-reggiano cheese, or to taste

Recipe

Cook Time: 25 mins Ready Time: 2 hrs 25 mins


• whisk flour, chestnut flour, and salt in a bowl; stir in 3 tablespoons olive oil, eggs, and egg yolks to make a smooth dough. form dough into a ball, wrap in a cloth towel, and let rest for 1 hour.
• roll pasta into thin 5x12-inch sheets on a floured work surface; cut sheets into 1x12-inch ribbons. let pappardelle pasta dry on a kitchen towel sprinkled with flour while you complete remaining steps.
• melt butter in a large skillet over medium heat; cook and stir leeks, shallot, and garlic until part of leeks becomes translucent, about 5 minutes. heat 1 tablespoon olive oil in a separate skillet over medium heat; cook and stir mushrooms in hot olive oil until the liquid evaporates and mushrooms turn golden brown, 10 to 15 minutes. mix mushrooms into leek mixture.
• stir wine into mushroom-leek mixture and scrape up and dissolve any browned bits of food on the bottom of the skillet. bring to a boil, reduce heat to low, and simmer mushroom-leek mixture until mushrooms are tender, about 5 minutes.
• bring a large pot of lightly salted water to a boil; cook the pappardelle pasta at a boil until tender and pasta floats to the top of the water, about 5 minutes; drain. transfer pasta to a serving bowl, toss lightly with mushroom-leek mixture and parsley, and top with parmigiano-reggiano cheese.