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

Hand-rolled thin pasta ribbons made with chestnut flour are tossed with leeks and mushrooms in a white wine sauce, then topped with freshly shredded Parmesan cheese.

• Preparation Time: 60 mins
• Cooking Time: 25 mins
• Total Time: 1 hr 25 mins
• Calories: 607 Calories

Ingredients

• 4 eggs
• 1 pinch salt
• 2 tablespoons butter
• 4 egg yolks
• 1 tablespoon olive oil
• 1 cup dry white wine
• 2 cloves garlic, chopped
• 2 tablespoons minced shallot
• 3 tablespoons extra-virgin olive oil
• 1 bunch fresh parsley, minced
• 2 tablespoons shredded Parmigiano-Reggiano cheese, or to taste
• 14 ounces all-purpose flour
• 3 ½ ounces chestnut flour
• 2 large leeks - washed, trimmed, and thinly sliced
• 2 pounds mixed varieties of fresh mushrooms

Recipe Instructions

Step 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.

Step 2

Roll pasta into thin 5x12-inch sheets on a floured work surface; cut sheets into 1x12-inch ribbons. Let pappardelle pasta dry on a kitchen towel sprinkled with flour while you complete remaining steps.

Step 3

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. 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. Mix mushrooms into leek mixture.

Step 4

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.

Step 5

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. Transfer pasta to a serving bowl, toss lightly with mushroom-leek mixture and parsley, and top with Parmigiano-Reggiano cheese.