🤎 PAPPARDELLE with MUSHROOMS in CARBONARA CREAM 🤎
Procedure
- 75 g Wholemeal durum wheat semolina flour + flour for the pastry board Wholemeal durum wheat semolina flour + flour for the pastry board
- 40 ml Water
- Mushrooms
- Egg yolks
- Parsley
- Fennel
- Oil
- Sale
- Baby
- Pecorino Romano
- Garlic
- Mix the flour with the water until you obtain a soft, compact dough. Let it rest for a few minutes in the refrigerator. Meanwhile, clean the mushrooms with a cloth.
- Mix the flour with the water until you obtain a soft, compact dough. Let it rest for a few minutes in the refrigerator. Meanwhile, clean the mushrooms with a cloth.
- Mix the flour with the water until you obtain a soft, compact dough. Let it rest for a few minutes in the refrigerator. Meanwhile, clean the mushrooms with a cloth.
- Mix the flour with the water until you obtain a soft, compact dough. Let it rest for a few minutes in the refrigerator. Meanwhile, clean the mushrooms with a cloth.
- Mix the flour with the water until you obtain a soft, compact dough. Let it rest for a few minutes in the refrigerator. Meanwhile, clean the mushrooms with a cloth.
- Mix the flour with the water until you obtain a soft, compact dough. Let it rest for a few minutes in the refrigerator. Meanwhile, clean the mushrooms with a cloth.
- Mix the flour with the water until you obtain a soft, compact dough. Let it rest for a few minutes in the refrigerator. Meanwhile, clean the mushrooms with a cloth.
Knead the flour with the water until you obtain a soft and compact dough, leave to rest for a few minutes in the fridge
Meanwhile, clean the mushrooms with a damp cloth and cut them into large pieces, leaving some caps intact.
cook them in a pan with a lid with 2 cloves of garlic, parsley and salt until they wilt
Take the dough and roll it out thinly, dusting it with flour to prevent it from sticking to the work surface. Fold it over and cut the tagliatelle into pieces about 1 cm thick.
Bring the water to the boil, add the tagliatelle and season with salt.
After 2 minutes of the water starting to boil again, drain the tagliatelle and add them to the mushrooms.
turn off the heat and add raw oil, 2 beaten egg yolks, mix until the cream thickens then serve with a sprinkling of wild fennel, pepper and parmesan (optional)
