Chestnut Pappardelle With Cremini Mushrooms, White Wine, and Parmigiano-Reggiano Best Dishes

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Chestnut Pappardelle With Cremini Mushrooms, White Wine, and Parmigiano-Reggiano

"Great recipe, but it takes a few exercise to get the pasta right."

Ingredients :

Pasta:
14 ounces all-reason flour
three 1/2 oz chestnut flour
1 pinch salt
3 tablespoons more-virgin olive oil
4 eggs
4 egg yolks
Sauce:
2 tablespoons butter
2 massive leeks - washed, trimmed, and thinly sliced
2 tablespoons minced shallot
2 cloves garlic, chopped
1 tablespoon olive oil
2 kilos mixed kinds of fresh mushrooms
1 cup dry white wine
1 bunch sparkling parsley, minced
2 tablespoons shredded Parmigiano-Reggiano cheese, or to taste

Instructions :

Prep : 1H	Cook : 6M	Ready in : 2H25M

Whisk flour, chestnut flour, and salt in a bowl; stir in three tablespoons olive oil, eggs, and egg yolks to make a easy dough. Form dough right into a ball, wrap in a cloth towel, and allow rest for 1 hour.
Roll pasta into skinny 5x12-inch sheets on a floured work floor; cut sheets into 1x12-inch ribbons. Let pappardelle pasta dry on a kitchen towel sprinkled with flour at the same time as you complete closing steps.
Melt butter in a big skillet over medium warmness; prepare dinner and stir leeks, shallot, and garlic until white part of leeks turns into translucent, approximately 5 mins. Heat 1 tablespoon olive oil in a separate skillet over medium warmth; cook dinner and stir mushrooms in hot olive oil until the liquid evaporates and mushrooms flip golden brown, 10 to fifteen mins. Mix mushrooms into leek combination.
Stir white wine into mushroom-leek combination and scrape up and dissolve any browned bits of food on the bottom of the skillet. Bring to a boil, lessen heat to low, and simmer mushroom-leek mixture till mushrooms are gentle, approximately five minutes.
Bring a large pot of lightly salted water to a boil; cook the pappardelle pasta at a boil till soft and pasta floats to the top of the water, about 5 mins; drain. Transfer pasta to a serving bowl, toss lightly with mushroom-leek aggregate and parsley, and pinnacle with Parmigiano-Reggiano cheese.

Notes :

If possible, use European 00 (very quality) flour.

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