Papardelle Funghi

By RobinPD

Ingredients

• 14 ounces (400 g) "00" flour
• 4 eggs
• 1/4 cup (60 mL) olive oil
• 1 teaspoon (5 mL) salt
• 3 cups (750 mL) mixed mushrooms, cleaned and sliced
• 1/4 teaspoon (2 mL) chili flakes
• 2 cloves garlic, finely chopped
• 1/3 cup (75 mL) white wine
• 2 tablespoons (30 mL) flat leaf parsley, finely chopped
• 1 cup (250 mL) Parmesan cheese, grated
• 1 tablespoon (15 mL) white truffle oil

Details

Servings 4
Adapted from foodnetwork.ca

Preparation

Step 1

Place flour in food processor.

Beat eggs in a bowl, add to flour with processor running. Pulse until a stiff dough forms.

Remove dough and knead until smooth and firm, about 4- 5min. Cover, rest 30 min.

Bring large pot of salted water to the boil.

Using pasta machine, roll pasta into 12" (30cm) lengths,1/8 " (3mm) thick.

Fold into 4 and cut 1" (2.5cm) ribbons, be sure to separate and lightly dust with flour after cutting.

Funghi Sauce
Place large sauté pan over med high heat.
Add 1 tbsp. (15ml) olive oil, salt and mushrooms, sauté 2 min, add chili flakes and garlic, sauté until garlic is golden.
Pour in white wine and remaining olive oil, simmer 2 min.
Assembly:

1. Add Papardelle Pasta to boiling water and cook until al dente, about 2 min.

2. Drain, add pasta to pan with Funghi Sauce. Sprinkle with parsley and Parmesan, toss well.

3. Drizzle with truffle oil.