Name: Stuffed Pappardelle
Prep time: 15 min
Cook time: 30 min
Cuisine: Italian
Ingredients: 200 g 00 flour; 2 eggs; 5 g extra-virgin olive oil; 250 g porcini mushrooms; packs sausage (1 piece); 1 glass water; parsley (chopped to taste); 1 teaspoon extra-virgin olive oil; 1 clove garlic; 100 ml heavy cream; 100 g grated parmesan cheese; 3 tablespoons truffle sauce (or truffle flakes)

Do you want to impress your guests with a refined dish? Stuffed Pappardella with porcini mushrooms and sausage is a perfect first course to prepare for a special occasion, such as Christmas lunch. To serve it, I opted for a dressing based on Parmesan and Truffle cream. I assure you that it is a true explosion of flavors, but you can give free rein to your imagination to make it even more special! This dish will be loved by both adults and children.

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DifficultyMedium
CostMedium
Preparation time15 Minutes
Rest time30 Minutes
Cooking time30 Minutes
Serving3People
CuisineItalian
SeasonalityAutumn, WinterChristmas

Ingredients

Ingredients for fresh pasta

200 g 00 flour

2 eggs

5 g extra-virgin olive oil

Ingredients for the filling

250 g porcini mushrooms

packs sausage (1 piece)

1 glass water

parsley (chopped to taste)

1 teaspoon extra-virgin olive oil

1 clove garlic

Ingredients for the parmesan and truffle cream

100 ml heavy cream

100 g grated parmesan cheese

3 tablespoons truffle sauce (or truffle flakes)

Tools

Steps

Start the recipe by preparing the fresh pasta dough. In the bowl of a stand mixer, equipped with a hook, add the flour, eggs and oil. Mix all the ingredients until you obtain a smooth and homogeneous dough. Then, wrap the dough in cling film and let it rest at room temperature for 30 minutes.

Meanwhile, prepare the filling. In a saucepan, add a teaspoon of oil and the garlic clove, fry lightly. Then add the porcini mushrooms, a glass of water and chopped parsley. Halfway through cooking, add the crumbled sausage and season with salt. Let it cook for about ten minutes. After the time has passed, blend everything with an immersion blender and put the mixture in the piping bag.

After the dough has rested, divide the dough into small pieces. With the help of the pasta machine, starting from the widest thickness, start to roll out the dough and get to the narrowest thickness. You need to get a fairly thin sheet of pasta.

Using a serrated pastry wheel, cut the pasta into a rectangle and place the filling in the center. Wet the edges of the pasta, fold and seal well. Roll the pasta into a rose shape. Finally, pinch the previously wet end with a little water.

Let the stuffed pappardelle cook in plenty of boiling salted water for 6 or 7 minutes, depending on the thickness of the pasta.
While the pappardelle are cooking, prepare the parmesan cream. Heat the heavy cream and add the parmesan (aged 24 months). Separately, heat a few spoonfuls of truffle sauce. Drain the pasta, plate and serve immediately.