Handmade Pappardelle with Wild Mushroom Ragout and Peas

Procedure

• 1Make the dough. Place the flour on a large work surface and make a well in the center. Place the eggs, olive oil, and salt in a bowl and whisk with a fork to break up the eggs. Pour the egg mixture into the well. Using a fork, start to mix the sides of the flour well into the eggs. Do this step slowly so you don’t break the well and end up with runaway eggs, and so you don’t create clumps.
• 2The dough should come together into a ball but will be a bit tacky. Use extra flour to dust until the dough becomes firm and no longer tacky.
• 3Knead the dough by hand. Using your palms, push the dough away from you, then fold it in half, turn it a quarter turn, and repeat. Knead for about 7–10 minutes to activate the gluten. Be patient. The dough is ready when it looks smooth and slowly springs back when poked with a finger.
• 4Divide the dough into 4 equal portions. Shape each into rounds, flatten slightly, and let rest covered in plastic wrap for about 1 hour. Start your ragout while the dough rests.
• 5Place the dough on a lightly floured surface and dust with flour. Starting in the middle, roll away from you with a rolling pin, easing pressure as you approach the edge. Continue rolling, turning occasionally, until you can see your fingers through the dough.
• 6Dust the top of the sheet with flour and loosely fold the dough, bringing the ends to the center. Do this twice, and on the third and final fold, overlap one side. Using a sharp knife, cut into ¾-inch-wide slices. Unwrap the noodles as soon as they are cut to prevent sticking. Dust lightly with flour and gently toss to separate. Place on a sheet pan and let dry for about 10 minutes.
• 7Bring a large pot of water to a boil and season generously with salt. Add 2 tablespoons of oil to help prevent sticking. Cook the pasta to desired texture. Remember, fresh pasta cooks much faster than dried. Lift cooked noodles from the water and place on an oiled tray, coating and separating them to prevent sticking. Reserve 1 cup of pasta water for the ragout.
• 8* “00” flour can be harder to find, but it gives better texture and is easier to roll by hand.
• 9While the dough is resting, start the ragout and put water on to boil for the pasta.
• 10Place a medium-sized pot over low heat. Add the olive oil and minced garlic to a cold pan. Cook slowly until the garlic begins to toast, about 5 minutes, being careful not to burn it. This technique seasons the oil and gives you evenly toasted garlic.
• 11Add the diced shallot and a pinch of salt. The shallot will stop the garlic from browning further. Cook over low heat until the shallot is translucent, stirring occasionally with a wooden spoon.
• 12Increase heat to medium-low and add the mushrooms. Stir to combine with the shallot and garlic. Season well with salt and pepper. Cook, stirring, until the mushrooms release their moisture. Once the liquid has released, add the butter and increase heat to medium-high to encourage caramelization. Cook until the liquid has mostly evaporated and the mushrooms begin to brown.
• 13Reduce heat to medium-low and deglaze with Trefethen Chardonnay. Stir to incorporate and reduce until the pan is nearly dry. While this reduces, begin rolling and cooking the pasta.
• 14Add the pasta water and chopped herbs. Reduce by half and add the peas. Turn off the heat and let the residual warmth heat the peas to preserve their color and texture. Fold in the fresh pasta and taste for seasoning, adjusting if needed.
• 15Serve artfully in your favorite bowl. Finish with generous amounts of freshly grated Parmesan and freshly cracked black pepper. Enjoy with Trefethen Merlot.

Pairs Well With

• Merlot 2022