Creamy Mushroom HOMEMADE Pappardelle

For this and ALL my written recipes join the Royal Court of Pasta

https://theroyalcourtofpasta.com

Noa out of this world. Just like you. Ingredients. Today we’re making papardell with a creamy mushroom sauce. Perfection. Let me show you the dough. This dough is special because the papardell is wider. It’s thicker. It’s gorgeous. So, we’re sprinkling the dough with parsley, which goes perfectly with the mushroom and the cream. So, imagine that papardell is wide. It’s got speckles of green. So, we definitely want to go down to a fine minced finish of parsley. And it’s going to be this beautiful, you know, piece of fresh pasta with little green in it. It’s also going to taste amazing. Of course, drizzle of extra virgin. And now knead for about 10 minutes. Making sure you’re like hitting every side. You kind of roll it a little bit and then push roll it around and push down with the palm of your hand. You’re really mixing the entire dough. You’re working the gluten. You’re making it more elastic. You’re incorporating air by doing this, which is very essential to fresh pasta. You want the perfect amount and balance of air for the exact perfectly formed dough of pasta. Now, to really see if you’ve incorporated the right amount of air to make it perfectly perfect for success, you’re going to do the spring test. If it springs back fully, it’s got enough amount of air. The elasticity is perfect. That’s perfect. And now we let it rest for 20 minutes in the fridge. The dough is ready. Make sure you have a sprinkle of flour. As you work with the pasta, cover the dough so it doesn’t get dry. Now we make this a little bit flatter by hand. And then we start using the pasta machine. The papardell are ready. They’re going to rest while we make the creamy mushroom sauce. It’s going to be so good. Today we’re making a simple cream of parmyano. One second. Let me just rephrase this. This is a lot better than how it might sound. It’s very, very gorgeously simple. It’s a very sauteed lightly mushroom parmyano and cream sauce for our paparazzi. No need for garlic, onions. is super quick and it’s simple and it is delightful. It’s outrageous actually. You got to taste it. Let’s start with the mushrooms. Piece of butter. Totally optional, but I think pairs perfectly. Splash of white wine. Salt. Scrunch of pepper. Now turn it down on a low flame. We add the cream. And now freshly grano and let it melt into it. This really cooks for 3 minutes. Pasta water is boiling. Less salt now. Leave them for 1 minute. They have to, you know, then stop and then you move them about. Now, these are very, very delicate and need to be cooked properly. So, you could add a little bit of oil or do what I’m doing with the tweezers to make sure that they’re not sticking to one another. We’re cooking this for two to 3 minutes. So, they’re now ready. You see how they were drenched in the tears of the basta gods? You don’t need to add any more than that. Just gorgeous. Nana would be proud. It’s like a mini lasagna, but it’s