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Chestnut Pappardelle With Cremini Mushrooms, White Wine, and Parmigiano-Reggiano

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Chestnut Pappardelle With Cremini Mushrooms, White Wine, and Parmigiano-Reggiano

Chestnut Pappardelle With Cremini Mushrooms, White Wine, and Parmigiano-Reggiano

Chestnut Pappardelle With Cremini Mushrooms, White Wine, and Parmigiano-Reggiano takes about 2 hours and 25 minutes from beginning to end. This main course has 535 calories, 20g of protein, and 14g of fat per serving. This recipe serves 6. Head to the store and pick up flour, shallot, wine, and a few other things to make it today.

Instructions

1
Whisk flour, chestnut flour, and salt in a bowl; stir in 3 tablespoons olive oil, eggs, and egg yolks to make a smooth dough. Form dough into a ball, wrap in a cloth towel, and let rest for 1 hour.
Ingredients you will need
Chestnut FlourChestnut Flour
Egg YolkEgg Yolk
Olive OilOlive Oil
DoughDough
All Purpose FlourAll Purpose Flour
EggEgg
SaltSalt
WrapWrap
Equipment you will use
WhiskWhisk
BowlBowl
2
Roll pasta into thin 5x12-inch sheets on a floured work surface; cut sheets into 1x12-inch ribbons.
Ingredients you will need
PastaPasta
RollRoll
3
Let pappardelle pasta dry on a kitchen towel sprinkled with flour while you complete remaining steps.
Ingredients you will need
PappardellePappardelle
All Purpose FlourAll Purpose Flour
Equipment you will use
Kitchen TowelsKitchen Towels
4
Melt butter in a large skillet over medium heat; cook and stir leeks, shallot, and garlic until white part of leeks becomes translucent, about 5 minutes.
Ingredients you will need
ShallotShallot
ButterButter
GarlicGarlic
LeekLeek
Equipment you will use
Frying PanFrying Pan
5
Heat 1 tablespoon olive oil in a separate skillet over medium heat; cook and stir mushrooms in hot olive oil until the liquid evaporates and mushrooms turn golden brown, 10 to 15 minutes.
Ingredients you will need
MushroomsMushrooms
Olive OilOlive Oil
Equipment you will use
Frying PanFrying Pan
6
Mix mushrooms into leek mixture.
Ingredients you will need
MushroomsMushrooms
LeekLeek
7
Stir white wine into mushroom-leek mixture and scrape up and dissolve any browned bits of food on the bottom of the skillet. Bring to a boil, reduce heat to low, and simmer mushroom-leek mixture until mushrooms are tender, about 5 minutes.
Ingredients you will need
White WineWhite Wine
MushroomsMushrooms
LeekLeek
Equipment you will use
Frying PanFrying Pan
8
Bring a large pot of lightly salted water to a boil; cook the pappardelle pasta at a boil until tender and pasta floats to the top of the water, about 5 minutes; drain.
Ingredients you will need
PappardellePappardelle
PastaPasta
WaterWater
Equipment you will use
PotPot
9
Transfer pasta to a serving bowl, toss lightly with mushroom-leek mixture and parsley, and top with Parmigiano-Reggiano cheese.
Ingredients you will need
Parmigiano ReggianoParmigiano Reggiano
MushroomsMushrooms
ParsleyParsley
CheeseCheese
PastaPasta
LeekLeek
Equipment you will use
BowlBowl
DifficultyExpert
Ready In2 hrs, 25 m.
Servings6
Health Score29
Dish TypesSide DishLunchMain CourseMain DishDinner
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