Homemade Pappardelle with Porcini Mushrooms

• 200g all-purpose flour / 00 type (approx. 1 2/3 cups)
• 2 eggs
• Salt to taste
• 300g fresh porcini mushrooms (approx. 10.5 oz)
• 30g butter (approx. 2 tbsp)
• 1 garlic clove
• Fresh parsley to taste
• Salt to taste
• Pepper to taste
• Parmigiano Reggiano cheese to taste (to make it creamy when mixing)

Make the egg pasta dough and let it rest for 30 minutes in the refrigerator, covered with plastic wrap.

Meanwhile, clean the porcini mushrooms and slice them.

Roll out the pasta thinly, lightly flour it, and roll it up onto itself. With a sharp knife, cut strips that are 2-3 cm wide.

In a skillet, melt a pat of butter, add the garlic and let it infuse over medium heat. Add the porcini mushrooms, salt, and pepper, and cook for 5/6 minutes on high heat, stirring to ensure they don't stick. If needed, add a bit of water.

Cook the pappardelle for 2 minutes in abundant salted water, drain them, and combine with the sauce. Allow the flavors to meld for a minute. If needed, add some pasta cooking water. Turn off the heat, add the chopped parsley, and toss with a pat of butter and Parmigiano Reggiano cheese until creamy. Plate as desired.