PAPPARDELLE WITH MUSH­ROOMS AND GRUYÈRE

Gourmet (South Africa) - - INGREDIENT -

The com­ple­ment­ing nut­ti­ness of shi­itake mush­rooms and Gruyère makes for a per­fect duet of flavours.

Serves 4

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,

finely sliced

100g por­to­bello mush­rooms 100g porcini mush­rooms 100g chanterelles

100g shi­itake

1T fresh pars­ley, chopped,

plus ex­tra to serve sea salt

100g Gruyère, plus ex­tra

to serve

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.

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