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
Mix the salt into the semolina. Form a well and pour in the eggs, oil, and water.
Combine the ingredients with a fork.
Knead the dough for about 10 minutes until it is elastic and no longer sticky.
Let the dough rest and relax in a zip-lock bag for 20 minutes.
Separate the dough into 4 workable-sized pieces and roll out each piece as thin as possible.
Roll the dough width-wise and slice to form long and wide strips of pappardelle.
To prevent sticking, dust each strip of pasta with all-purpose flour.
Boil the pasta for about 3 minutes until cooked through, then drain and rinse.
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.