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.