PAPPARDELLE WITH MUSHROOMS AND GRUYÈRE
The complementing nuttiness of shiitake mushrooms and Gruyère makes for a perfect duet of flavours.
150g wholemeal flour
150g white-bread flour
3 large free-range eggs 2 cloves garlic, finely chopped 3T extra-virgin olive oil
1 red chilli, deseeded,
100g portobello mushrooms 100g porcini mushrooms 100g chanterelles
1T fresh parsley, chopped,
plus extra to serve sea salt
100g Gruyère, plus extra
1. Mix the two flours together on a clean work surface. 2. Whisk the eggs in a small bowl. 3. Make a well in the flour and pour in the egg. Using the tips of your fingers or a fork, gently bring the edges of the flour into the egg mix, slowly incorporating it all together until you have a ball of dough. Knead for a few minutes until smooth and elastic. Let stand, covered with a damp tea towel, for about 1 hour.
4. Preferably using a pasta machine, roll out the dough into sheets of thin pasta according to the manufacturer’s instructions, then cut into strips about 20cm long and 2cm wide.
5. Cook the pasta in boiling, salted water for 2 minutes. Drizzle with olive oil to prevent it from sticking together. Set aside. 6. In a saucepan, sauté the garlic and chilli in the olive oil, add the mushrooms and continue cooking on a medium heat for about 5 minutes until the mushrooms are cooked. Add a spoonful of chopped parsley and season with salt. Add the cooked pasta and Gruyère, toss the pan and heat through before serving immediately with extra parsley and grated Gruyère.