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INGREDIENTS
Pappardelle Pasta:
Mushroom & Balsamic Cream Sauce:
Pappardelle Pasta:
Using a food processor, combine the flour and salt. Add the eggs and process in pulses until the flour is completely moistened. Remove dough and knead for about 5 minutes, adding only a small amount of flour if necessary, until the dough is smooth and elastic. Place it in a bowl, cover with plastic wrap, and allow to relax for an hour. Roll out with a pasta machine or use a rolling pin to roll it as thin as possible. Cut the pasta sheets in to long pappardelle noodles and hang on a rack, or dust lightly with flour until ready to use. Makes about one pound of fresh pasta.
Mushroom & Balsamic Cream Sauce:
Place mushrooms in a small bowl, pour one cup of boiling water over them, and set aside. Place a large sauté pan over medium heat. Add olive oil, onion, shallot, and a small sprinkle of Kosher salt. Sauté slowly until the onions are caramelized, being careful not to burn them. This should take approximately 5 minutes until they are golden brown.
Drain the mushrooms well, reserving the soaking liquid. Chop lightly. Add mushrooms and thyme leaves to the sauté pan. Sauté for another minute and then add the Marsala wine, scraping up any browned bits.
Bring a large pot of generously salted water to a boil for the pasta.
Reduce the wine by half, and add the mushroom soaking liquid. Continue cooking over medium heat until liquid is again reduced by half. Add the balsamic, and then the heavy cream, stirring well to combine. Allow to simmer for an additional minute or two to allow the sauce to thicken. Season well with Kosher salt and a generous amount of fresh ground pepper.
Place the pappardelle in the boiling water for a minute. Drain well, then to the sauté pan. Toss it with the sauce and allow it to simmer in the sauce for an additional minute.
Serve with grated fresh Pecorino Romano cheese.
Serves 4-6
