Giovanni Novella’s mushroom pappardelle pasta is one of his favorites. Read more about Chef Giovanni and his favorite appetizer – arancini di riso – here.
Pappardelle ai funghi Porcini e Tartufo
Egg pasta (purchased or prepared using recipe below):
- 3 cups “00” flour
- 2 cups semolina flour
- 1 teaspoon salt
- 1 cup egg yolks
- 6 whole eggs
- 2 tablespoons extra-virgin olive oil
Instructions:
Mix flours and salt in a bowl. Add eggs, olive oil and yolks and mix with hands, stand mixer or wooden spoon for a minute or so, until dough comes together. Knead dough into a ball and flatten into a pancake-like disc and wrap in plastic wrap. Let dough rest at room temperature for 45 minutes to 1 hour. Roll dough onto lightly floured surface until dough is flattened into a sheet, turning the sheet in a circular motion occasionally. Sheet should be thin enough to see the table/board underneath. Sprinkle flour on top of sheet and roll into a cylinder. Cut pasta with a shark knife into strips about ¾ inch wide. Unroll the pasta strips.
Porcini sauce:
- 3 tablespoons olive oil
- 1 cup chopped onion
- 1 tablespoon fresh rosemary, minced
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 pound Porcini mushrooms, diced
- 8 ounces Cremini mushrooms
- 6 ounces King Trumpet mushrooms
- ½ cup dry white wine
- 1 tablespoon dried Porcini powder
- 2 cups chicken stock
- 1 heavy cream
- 6 ounces butter, room temperature
- 1 cup Pecorino Romano, grated
- 1 cup Parmigiano Reggiano, grated
Instructions:
Heat oil in a large pan over medium heat. Add onion, shallots and garlic. Sauté while stirring until the onions start to brown. Add rosemary and cook for 2-3 minutes more. Add all mushrooms and turn up the heat to high. Cook mushrooms for about 15 minutes or until they start to turn soft. Deglaze pan with white wine. Add Porcini powder and chicken broth and bring to a boil. Keep boiling until most of the liquid has evaporated. Add heavy cream and butter, stirring until melted (about 5-7 minutes) Add grated cheeses and stir until combined.
To assemble:
Cook pappardelle in a large pot of boiling salted water until al dente. Drain pasta, saving about ½ cup of the cooking water. Add pappardelle to the pan with sauce and add saved cooking water. Cook over high heat, tossing, until pasta is coated with a thick sauce.