Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pasta dough
To shape the pasta
Mushrooms
Sauce
How it's done
Pasta dough
Mix the flour and salt in a bowl. Place the eggs, coffee powder and oil in a measuring cup, puree (if necessary, add water to produce 200 ml of liquid). Pour the liquid into the flour, mix, knead for approx. 10 mins. to form a smooth dough. Shape into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.
To shape the pasta
Quarter the dough, sprinkle a little durum wheat semolina over the work surface and roll 1 piece of dough into a rectangle (20 x 35 cm) until it is translucent. Keep separating the dough from the work surface. Cut the dough lengthwise into approx. 2 cm strips, repeat with the remainder of the dough. Place the pappardelle on a tray sprinkled with a little durum wheat semolina or on a tea towel.
Mushrooms
Heat the oil in a non-stick frying pan. Add the mushrooms, sauté for approx. 5 mins., season. Pour in the wine, reduce. Add the butter and thyme, cook briefly, mix. Put the pan to one side.
Sauce
Cook the pasta in boiling salted water until al dente, drain the pasta, reserving 100 ml of the cooking water and mixing with the coffee powder. Pour the coffee into the mushrooms, return to the boil. Add the pasta, mix and then plate up, sprinkle with cheese.
| Tip: | Ideally, roll out the pasta dough using a pasta machine to ensure the dough is thin and even. |
|---|---|
| Note: | The pasta dough will be a little crumbly to begin with, however the long kneading process will make it soft and smooth. |
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