Papardelle with porcini sauce
Cooking time:
1 hour
Active time:
30 minutes
Complexity:
Easy
If you are lucky enough to find porcini mushrooms, be sure to prepare such a paste - the combination of delicate cream, fragrant mushrooms and a wide paste is amazing! You can use ready-made papardelle or tagliatelle paste, but if you do not be too lazy to cook it yourself, it will turn out to be many times tastier.
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Recipe for "Papardelle with porcini sauce"
Ingredients for 2 servings
white mushrooms - 1-2 pcs.
cream 33% - 180 ml
salt
freshly ground pepper
parmesan swiss
wheat flour (for papardelle)
200 g
chicken eggs (for papardelle)
2 pcs.
salt (for papardelle)
Step 1/5
For pasta, sift flour with a slide (you can replace part of the flour with whole grain, but preferably no more than half), make a well in the middle, break eggs there, add a pinch of salt, knead the dough, knead until smooth and smooth, put in the refrigerator for half an hour.
Step 2/5
Peel the mushrooms, wipe with a napkin, cut into 3-4 mm thick slices and quickly fry in butter in small portions so that the mushrooms do not stew, namely fry.
Step 3/5
Roll out the dough as thinly as possible (with a rolling pin or using a special machine) and cut into strips 2-3 cm wide, leave to dry in the air for 5-10 minutes .
Step 4/5
In a large saucepan, boil salted water and boil al-dente paste.
Step 5/5
Salt mushrooms to taste and pour cream, warm for 1 minute. Place the finished paste in plates, then mushroom sauce, sprinkle with grated parmesan on top - serve immediately!
Ingredients for 2 servings
white mushrooms - 1-2 pcs.
cream 33% - 180 ml
salt
freshly ground pepper
parmesan swiss
wheat flour (for papardelle)
200 g
chicken eggs (for papardelle)
2 pcs.
salt (for papardelle)
Nutritional value per 100 g
Calories
272 kcal
Proteins
7 g
Fats
15 g
Carbohydrates
28 g
Saturated fat
9 g
Dietary fiber
1 g
Added sugar
0 g