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 Use a variety of wild mushrooms to create a richly-flavored sauce for fresh pasta. |
Fresh Pappardelle with Mushroom Ragoût
A simple, hearty pasta that's a perfect match for Sangiovese
From Wine Spectator magazine
Pasta:
2 cups all-purpose flour
1 large egg yolk
3 large whole eggs
2 tablespoons olive oil
To make the pasta: Mound the flour in a large mixing bowl, then make a well in the middle. In a separate bowl, beat the eggs lightly with the olive oil, and pour the mixture into the well.
After combining the dough and kneading it for a few minutes, it should feel fairly smooth and have no tackiness. If it still seems dry, add water by the teaspoon. If it's sticky, add flour by the tablespoon. Cover the dough with plastic wrap, and let it rest for 30 minutes at room temperature or 1 to 2 hours in the refrigerator.
Gently press the dough into a flat disk and roll it out to the thinnest setting on a pasta rolling machine. Cut the pasta into 3/4-inch wide noodles. Place pasta on a sheet pan and cover with a lightly damp towel until ready to cook.
Bring a large pot of heavily-salted water to a boil. Add the pasta and cook until it is tender yet still firm, about three to five minutes. Drain the pasta and toss with the hot sauce. Serve with Parmingiano-Reggiano cheese grated over.
Mushroom ragôut:
2 pounds mixed mushrooms (choose three to five different types, including wild mushrooms)
1/2 ounce dried mushrooms
1 shallot, finely chopped
1/2 cup dry white wine
1/2 cup concentrated chicken or veal broth
3 tablespoons butter
Salt and freshly ground pepper
To make the mushroom ragôut: Trim the mushrooms, reserving the stems and trimmings. Leave small mushrooms whole and cut larger mushrooms into halves, quarters or thick slices so everything is roughly the same size.
In a saucepan, combine the mushroom trimmings, dried mushrooms, chopped shallot, wine and broth. Simmer covered for at least 30 minutes, then pour through a strainer into a small bowl, pressing the trimmings to extract as much juice as possible.
In a large skillet, melt the butter and sauté the mushroom pieces until they start to wilt. Season them lightly with salt and pepper. Add the mushroom liquid, cover the pan, turn down the heat and let cook gently until mushrooms are very tender, about 20 to 30 minutes.
Serves 6 to 8.
• Read more about dried mushrooms
• Find more recipes that feature mushrooms
• Learn more about matching wine and food
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