|
![]() ![]() ![]() |
![]() |
![]() |
![]() |
![]() |
![]() |
![]() |
![]() ![]() ![]() ![]() Makes 6 servings Ingredients: Egg pasta ingredients 4 cups unbleached all-purpose flour 6 large eggs 1/2 teaspoon salt 1/2 teaspoon extra virgin olive oil Warm water as needed Sauce ingredients 3 tablespoons olive oil 1 pound assorted mushrooms (porcini, chanterelles, morels, shiitake), trimmed and sliced 4 garlic cloves, lightly crushed Salt and freshly ground pepper 2 tablespoons unsalted butter 3 tablespoons chopped flat-leaf parsley 3/4 cups chicken stock or canned broth 1/2 cup freshly grated Parmigiano-Reggiano Directions: Pasta instructions To mix the dough by hand: On a marble or wooden surface pile the flour in a mound. Make a well in the center of the mound all the way to the work surface. In a small bowl, beat the eggs, salt and olive oil with a fork until blended. Add them to the well. Continue beating the egg mixture, gradually working the flour from the sides of the well into the egg mixture. As you work, the egg mixture will become thicker and the size of the well will expand. Continue beating until there is just a thin ring of flour around the egg mixture and the dough becomes too stiff to mix with a fork. If the dough becomes too thick to mix with a fork before almost all of the flour is incorporated, drizzle a tiny amount of the warm water over the egg mixture and continue mixing. It is possible you will not need any water at all. Work the remaining flour into the dough with your hands, just until a rough, firm dough is formed. Rub your hands together to remove as much of the dough as possible and add that to the rest of the dough. Shape the dough into a rough ball and set it aside. Sprinkle your hands liberally with flour, rubbing them together to remove any remaining scraps of dough from your skin. With a knife, loosen any dough and flour from the work surface. Pass these scrapings through a sieve and discard the scraps in the sieve. Make sure your hands are clean and flour them lightly. To knead the dough: Once you have formed a rough dough, it is ready to knead. Flour a marble or wooden surface. (For effective kneading by hand, the surface should be hip high; this will allow you to put your body weight into kneading motion.) Press the heel of one hand deep into the dough, keeping your fingers high. Then press down on the dough while pushing it firmly away from you- the dough will stretch and roll under your hand like a large shell. Turn the dough over, then press into the dough, first with the knuckles of one hand, then with the other- using the knuckles of each hand about ten times. You should use the knuckles of your forefingers especially during this process. Then repeat the stretching and "knuckling" process as described above, using more flour if needed to prevent sticking, until the dough is smooth and silky about 10-20 minutes. Roll the dough into a smooth ball. Place the dough in a small bowl and cover with plastic wrap. Let the dough rest at least one hour at room temperature, or up to 1 day in the refrigerator before rolling and shaping the pasta. If the dough has been refrigerated, let it stand at room temperature at least 1 hour before rolling and shaping. For Pappardelle: Cut the pasta sheets lengthwise into 1/2 inch strips. (The machine-rolled pasta sheets will be easier to work with if you first cut them in half crosswise to make two pieces each about 15 inches long and 5 inches wide.) Flour them lightly and stack 4 of the 1/2-inch strips, like a napoleon. Cut the stack crosswise into 5-inch lengths. You will have wide ribbons of pasta, each about 5 inches long and 1 1/2 inches wide. Set the ribbons on a clean towel dusted with flour until ready to cook. Sauce Instructions In a large skillet, heat 2 tablespoons of the olive oil. Add half the mushrooms and garlic, season with salt and pepper and cook over high heat, turning the mushrooms gently with a spatula, until lightly browned and all the water has evaporated, 2 to 3 minutes. Add butter, salt, freshly ground pepper and stock. Simmer for 5 minutes at high heat. Add parsley. Add the remaining mushrooms in batches as the mushrooms in the pan wilt. Cook, stirring occasionally, until the mushroom liquid has evaporated, about 10 minutes. Meanwhile, cook the pappardelle in a large pot of boiling salted water until al dente. Drain well. Add the pappardelle to the mushroom sauce and toss gently, adding half the Parmigiano. Serve immediately, with the remaining Parmigiano passed separately. home | about lidia | tv show | books | restaurants | food products | shopping travel | recipes | what's new | where's lidia | special events | contact us copyright © 2000 Felidia Inc. designed by winters ripp design |
|