The Story
This dish represents everything I love about Italian cooking: simple ingredients transformed through technique and patience. The secret is in the slow simmering of the mushrooms, allowing their earthy essence to infuse every strand of pasta.
Ingredients
- 400g tipo 00 flour
- 4 large eggs
- 300g mixed wild mushrooms
- 1 cup dry red wine
- 400g San Marzano tomatoes
- 4 cloves garlic, minced
- Fresh thyme and rosemary
- Pecorino Romano for serving
Instructions
- 1
Make the pasta dough by combining flour and eggs. Knead for 10 minutes until smooth.
- 2
Rest the dough for 30 minutes, then roll and cut into wide pappardelle strips.
- 3
Clean and tear the mushrooms into bite-sized pieces.
- 4
Sauté garlic in olive oil, add mushrooms and cook until golden.
- 5
Deglaze with wine, add tomatoes and herbs, simmer for 45 minutes.
- 6
Cook pasta in salted water for 2-3 minutes, then toss with sauce.
Chef's Notes
- Use a mix of porcini, chanterelles, and cremini for the best flavor.
- The sauce can be made a day ahead and reheated.