Green home papardelle with mushroom sauce

Description

Paste "papardelle" is a broad ribbon, the width of the "go to" after "Fettuccine".

Ingredients

Flour

100 g
Semolina

100 g
Chicken egg

2 piece
Basil

1 coup
Parsley

1 coup
Salt
Leeks

1 piece
Mushrooms

500 g
Dry white wine

0.5 cup
Bay leaf

1 piece
Black pepper
Vegetable oil

3 Tbsp
Cream

4 Tbsp
Greens

1 coup

Cooking

Wash and finely chop-finely greens. I took green feathers onions, dill (because parsley was not), and Basil.

Will proseem flour, add semolina, salt

Make a well in the flour and add to the chopped greens and eggs.

Knead the dough, if necessary add a little water. I added 1.5 tablespoons of water. The dough should be smooth, elastic, as for ravioli.

Roll out thinly on a wooden Board working the dough.

Try to roll it as thin as possible, adding as needed on the Board a little flour. The batter should be more thin, so it will be pasta tastier!..

Then a few bucks on top of a little flour. Will shake the excess and leave on the table to dry a bit. So it will be easier then cutting.

Prepare mushroom sauce. Cut into rings leek.

Finely chop the mushrooms. Mushrooms can take any, to your taste. In my freezer was the mushrooms, already sliced slices.

In a big utensil (frying pan) pour oil, add onion, mushrooms and Bay leaf. Salt, pepper. Simmer 10-15 minutes, adding a little white wine. After that, add cream or sour cream, greens. Leave to simmer for 5-7 minutes more. Put on the fire a pot of water (for pasta).

Meanwhile, roll the dough into a roll, not pressing it. Cm.photo.

Cut into thin strips with a thickness of approximately 0.7-1 cm.

Then take hands for one edge and shake our noodles. See photo.

Don'T FORGET to check our mushroom sauce that is on the fire!

When water for pasta comes to a boil, add salt and throw papardelle. Cook them 7-8 minutes. It all depends on how thin you roll them! Of course, it is always better to try on the ready.

Drain the water from the pasta, turn on low heat the pan with the mushroom sauce. Add to pasta, stir. Leave on heat for 2-3 minutes.

Arrange in portioned plates. Sprinkle top with grated Parmesan cheese (in my case goat cheese).

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