Homemade Pappardelle Pasta with Mushrooms, Green Peas, and Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This homemade pasta dish was created by Chris Hastings, renowned chef at Hot and Hot Fish Club in Birmingham, Alabama. The green peas and asparagus add a punch of gorgeous color, while the mushroom broth lends rich flavor to this recipe. Ingredients:
1 teaspoon saffron threads |
1/4 cup water |
2 cups all-purpose flour, divided |
1 teaspoon salt |
1 tablespoon olive oil |
2 large eggs, lightly beaten |
1 tablespoon butter |
1/2 cup dried porcini mushrooms |
8 shiitake mushroom stems |
6 thyme sprigs |
1 carrot, quartered |
1 celery stalk, quartered |
1 small onion, quartered |
1 garlic clove |
1 bay leaf |
1 cup fat-free, less-sodium chicken broth or vegetable broth |
remaining ingredients |
1 tablespoon olive oil |
1 tablespoon diced shallot |
8 large shiitake mushroom caps, quartered |
1 garlic clove, minced |
1/2 cup (1-inch) sliced asparagus |
1/2 cup fresh or frozen petite green peas |
1 tablespoon chopped fresh chives |
1/2 teaspoon butter |
1/2 cup (2 ounces) grated fresh parmesan cheese |
Directions:
1. To prepare pasta, combine saffron and 1/4 cup water in a saucepan. Cook over low heat 10 minutes; cool. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour and salt in a bowl. Make a well in center of mixture; add 3 tablespoons saffron water, 1 tablespoon oil, and eggs. Stir to form a dough. Turn dough out onto a lightly floured surface; shape into a ball. Knead until smooth and elastic (about 10 to 15 minutes); add remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Dust dough lightly with flour, and wrap in plastic wrap. Chill 1 hour.
2. Divide dough in half. Working with 1 portion at a time, pass dough through smooth rollers of pasta machine on the widest setting. Continue moving width gauge to narrower settings; pass dough through rollers once at each setting, dusting with flour, if needed. Repeat procedure with remaining half of dough. Cut dough portions into 8 x 1-inch strips. Hang pasta on a wooden drying rack (no longer than 30 minutes).
3. To prepare mushroom broth, melt 1 tablespoon butter in a saucepan over medium heat. Add porcinis and next 7 ingredients (porcinis through bay leaf); cook 5 minutes. Add broth; bring to a boil. Reduce heat to medium-low; simmer until reduced to 1 1/4 cups (about 25 minutes). Strain broth through a sieve into a bowl; reserve 3/4 cup broth. Discard solids.
4. Cook pasta in boiling water 2 minutes or until al dente; drain.
5. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add shallot, mushroom caps, and minced garlic; cook 3 minutes. Add reserved 3/4 cup broth; reduce heat to medium, and cook 3 minutes. Stir in asparagus, peas, chives, and 1/2 teaspoon butter. Add cooked pasta; toss to coat. Sprinkle with cheese.
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