Fresh Egg Pappardelle with Chanterelles and Radicchio
Pappardelle are served with chanterelles and radicchio and garnished with curls of Reggiano cheese. Pappardelle are large flat noodles, about 1 inch wide; cut the rolled dough with a wavy wheeled cutter to get ruffled edges on the strips, or with a knife for plain. Try to keep the pappardelle as large as possible when cooking and serving. This is real comfort food!
- Semolina - 1 cup
- All-Purpose Flour - 1 cup
- Egg Yolks - 2
- Sea Salt - 2 teaspoons
- Extra-Virgin Olive Oil - 2 teaspoons
- Radicchio - 1 head
- Olive Oil - 2 tablespoons
- Chanterelle Mushrooms - 8 - 12 ounces, cleaned and cut in half or quarters
- Salt and freshly ground pepper to taste
- Shallot - 1 teaspoon, chopped
- Garlic - 1/2 teaspoon, minced
- Dry Marsala wine - 2 tablespoons
- Chicken Stock - 6 ounces
- Cold Unsalted butter - 2 ounces (4 tablespoons)
- Flat Parsley - 1 teaspoon, chopped
- Freshly shaved Reggiano cheese - 1 teaspoon f
To make the pappardelle: Put all the ingredients except the water in a food processor and pulse until the mixture forms pellets. Add the water while pulsing, continuing just until the dough comes together, forms a ball, and pulls away from the sides of the bowl. Remove the dough from the machine and form into a ball. Let rest for 10 minutes.
Press by hand until it fits into a pasta machine. Roll into a sheet, fold over itself, reduce the thickness of the rollers, and roll again. Repeat this 2 or 3 more times until the sheet is very thin. Trim off any irregular bits. Roll up the dough, then cut across the roll in 1-inch pieces. Gently unroll the pappardelle. Bring a large pot of lightly salted water to a boil, reduce heat to medium, and add the pappardelle. Cook 90 seconds. Drain through a colander and keep warm.
To make the sauce: Core the radicchio and cut in half. Cut lengthwise into very narrow strips. Heat the olive oil to almost smoking in a saute pan. Add the chanterelles and saute for 2 minutes, tossing to keep from sticking. Season with salt and pepper. Add the garlic and shallots and cook 15 seconds. Deglaze the pan with the Marsala and stock, stirring up the browned bits. Add the radicchio and wine; toss to coat. Cook for 3 minutes. Season with salt and pepper. Stir in the butter, a tablespoon at a time, until melted. Add the pappardelle to the sauce and stir to coat and heat.
To serve: Divide the pappardelle among four soup plates. Try not to cut up any pappardelle; keep them as large as possible. Spoon mushrooms around the pappardelle. Garnish with shaved cheese curls and chopped parsley.