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
⅓
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.