for 4 person

Pasta dough

300 g	white flour
½ tsp	salt
3	fresh eggs
2 tbsp	instant coffee
2 tbsp	olive oil

To shape the pasta

a little

durum wheat semolina

Mushrooms

1 tbsp	olive oil
250 g	king oyster mushrooms, cut in slices of 3 mm
¼ tsp	salt
a little	pepper
½ dl	white wine
60 g	butter
½ tbsp	thyme leaf

Sauce

	salted water, boiling
½ tbsp	instant coffee
60 g	Parmesan, chips peeled off with a peeler

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.

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