18/10

MUSHROOMS AND ASPARAGUS PAPPARDELLE and dough
WE ARE STILL FRESH PASTA TO, SO!

MUSHROOMS AND ASPARAGUS PAPPARDELLE

INGREDIENTS

400g pappardelle
200 g mushrooms to taste
12 asparagus
a sprig of parsley
1 clove of garlic
grated parmesan cheese
40 of butter
salt and pepper.

PREPARATION

Prepare the pasta "at the end of recipe will explain how to prepare."
Meanwhile, wipe mushrooms with a brush and a cotton cloth without using water, then slice.
Blanch for a few minutes the asparagus in boiling salted water and keep only the tips.
Saute a clove of crushed garlic with the butter and place the mushrooms, cook over heat for about 10 minutes.
Then add the asparagus, salt and pepper and cook.
Remove the garlic at the end.
Cook the pasta, drain well and pour into pan with the sauce, adding some chopped parsley.
Let them cook for a minute and pour it with grated Parmesan cheese.

BASIS FOR PREPARATION

NOODLES
NOODLES
egg fettuccine
PAPPARDELLE
MALTAGLIATI

500 g flour 00
4 eggs
1 tablespoon extra virgin olive oil
a handful of corn flour
salt

PREPARATION

Together the flour in a bowl the eggs with a pinch of salt and oil, worked long and hard with your hands until the dough becomes smooth and elastic.
Cover with a damp cloth for about 30 minutes.
Then knead again and roll out of thin sheets with a rolling pin "if you have a machine, it would not hurt."
Let stand a few minutes sprinkle with cornmeal, then wrap around themselves and ragliatele the desired width.
The noodles will be 2 cm high. while the fettuccine 1 cm., the noodles a few cm, 3-4 cm pappardelle.
For maltagliati, cut the dough into small triangles, zig-zagging, they will be dried before cooking.

ENJOY