Handmade Pappardelle and Creamy Mushroom Sauce


I N G R E D I E N T S

  • 1 1/2 cups of semolina
  • 2 eggs, beaten
  • 1/2 teaspoon of salt
  • 2 tablespoons of olive oil
  • 2 tablespoons of water
  • 10.5 ounce can of cream of mushroom
  • 2 cups of assorted mushrooms, sliced (button, porcini, black trumpet, oyster)
  • 1/4 cup of Neufchâtel cheese
  • 1/4 cup of Parmesan
  • 1/4 pound of ground meat of choice
  • Thyme, salt, and pepper to taste

D I R E C T I O N S

  1. Mix the salt into the semolina. Form a well and pour in the eggs, oil, and water.
  2. Combine the ingredients with a fork.
  3. Knead the dough for about 10 minutes until it is elastic and no longer sticky.
  4. Let the dough rest and relax in a zip-lock bag for 20 minutes.
  5. Separate the dough into 4 workable-sized pieces and roll out each piece as thin as possible.
  6. Roll the dough width-wise and slice to form long and wide strips of pappardelle.
  7. To prevent sticking, dust each strip of pasta with all-purpose flour.
  8. Boil the pasta for about 3 minutes until cooked through, then drain and rinse.
  9. Cook the meat in a saucepan until browned. Add the mushrooms, cream of mushroom, Neufchâtel or cream cheese, Parmesan, thyme, salt, and pepper. Once the cheese is completely melted, serve on top of the pasta.

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