4 to 6
- FOR THE PAPPARDELLE
- 2 cups unbleached all-purpose flour
- 3 large eggs
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt, plus more for the pot
- FOR THE SAUCE
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 1½ pounds mixed fresh mushrooms (porcini, chanterelle, morel, shiitake), trimmed and sliced
- 2 tablespoons unsalted butter
- 3 cloves garlic, peeled and sliced
- 2 teaspoons chopped fresh rosemary leaves
- Kosher salt
- Peperoncino flakes, to taste
- 1 cup chicken stock (see here)
- ¼ cup chopped fresh Italian parsley
- ½ cup freshly grated Grana Padano plus more for serving
For the pappardelle, put the flour in a food processor and pulse several times. Beat the eggs, olive oil, and salt in a spouted measuring cup. With the food processor running, add the liquid; let the machine run until the dough forms a ball on the blade, about 30 seconds. If it’s too loose, add a tablespoon or two of flour; if too crumbly, add a tablespoon or so of cold water.
Let the machine knead the dough for about 20 seconds. Turn the dough out onto a very lightly floured surface, and knead by hand for another 30 seconds or so, until it’s smooth, soft, and stretchy. Wrap, and rest the dough for 30 minutes.
Cut the dough into four pieces. Keeping the unused pieces covered as you roll, roll each one through a pasta machine set to the next-to-last setting, to get strips that are about as wide as the machine and about 12 to 14 inches in length.
Cut this pasta in half crosswise to get eight pieces that are about 6 to 7 inches long. Stack a few well-floured pieces, and cut into 1½-inch strips. Dust the pappardelle with flour, and nest them on floured baking sheets. Bring a large pot of salted water to a boil.
For the sauce, heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add about half the mushrooms. Cook and stir until they begin to wilt and leave space in the pan, then add the remaining mushrooms. Cook and stir until they give up their liquid; then increase the heat to boil the liquid away and caramelize the mushrooms, about 8 to 10 minutes in all.
Reduce the heat to medium, add the butter, and let it melt. Add the garlic and rosemary, and season with salt and peperoncino. Add the chicken stock, and simmer until reduced by half, about 3 minutes.
Meanwhile, add the pappardelle to the boiling water, and cook until al dente, about 3 minutes. Transfer the pasta with tongs to the simmering sauce, drizzle with olive oil, sprinkle with the parsley, and toss to coat, adding a little pasta water if it seems dry. Remove the skillet from the heat, and sprinkle with the grated cheese. Toss and serve, passing more grated Grana Padano at the table.