for 4 person

Pasta dough

300 g	pasta flour
25 g	white flour
3	eggs
½ tbsp	olive oil

To cook the pappardelle

salted water, boiling

Sauce

200 g	king oyster mushrooms
200 g	oyster mushrooms
1	red onion
¼ bunch	sage
	olive oil, for frying
½ tsp	salt
a little	pepper
1	garlic clove
1 dl	white wine
1 dl	balsamic vinegar

How it's done

Pasta dough

Tip the flour onto the work surface, mix, create a well in the centre. Pour the eggs and oil into the well. Starting from the inside of the well, gradually combine the flour with the mixture to form a thick paste. Mix in the remainder of the flour. Knead the dough for approx. 10 mins. until it is smooth and no longer sticks to your hands. Shape into a ball, cover and leave to rest at room temperature for approx. 1 hr.

Pappardelle

Using a pasta machine or by hand, thinly roll out ¼ of the dough at a time, ensuring that the pieces of dough are roughly the same length.

Dust the dough with a little flour, roll up from the short edge. Cut the rolls of dough into strips approx. 2.5 cm wide. Separate the pappardelle, place on a floured tea towel.

To cook the pappardelle

Cook the pappardelle in boiling salted water until just al dente. Set aside 100 ml of cooking water, drain the pappardelle.

Sauce

Cut the king oyster mushrooms lengthwise into thin slices, cut the oyster mushrooms into strips. Peel the onion, cut into thin rings, finely chop the sage. Heat a dash of oil in a non-stick frying pan. Fry the mushrooms for approx. 5 mins. per batch, remove, season. Reduce the heat, sauté the onion in the same pan, add the crushed garlic, cook briefly. Pour in the wine and balsamic, reduce almost completely.

Return the mushrooms to the pan with the sage, pour in the reserved cooking water, bring to the boil. Reduce the heat, simmer for approx. 5 mins. Add the pappardelle, mix and heat gently.

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