For the Homemade Pasta
- 3 cups flour, plus more for dusting the work surface
- 2 eggs
- 2 egg yolks
To Make the Pasta
Place flour on a clean work surface and make a well, add eggs and with a fork, whisk eggs, slowly incorporating flour. Knead until a smooth, elastic dough forms, about 10 minutes. Let rest for 1 hour before rolling and cutting into 1-inch strips with a fluted pastry cutter.
For the Mushrooms
- 5 tablespoons olive oil
- 4 cloves garlic
- 10 ounces girolles mushrooms
- 4 teaspoons water
- 23/4 tablespoons butter
- 12 ounces fresh papardelle, recipe below
- 31/2 tablespoons grated Parmesan
- 3 tablespoons chopped parsley
- 1/2 lemon, juiced
- pinch salt
- pinch black pepper
To Make the Mushrooms
Heat olive oil in a large saucepan. Add garlic and sauté on low heat for 2 minutes, then add mushrooms and cook 5 more minutes. Once mushrooms are cooked but still firm, add water and butter, stirring to create an emulsion. Remove from heat.
Bring a pot of heavily salted water to a boil. Cook fresh pasta for 1-1 1/2 minutes. Drain pasta, reserving the water.
Put garlic and mushroom pan back on medium heat. Mix in the cooked pasta. Add Parmesan, parsley, lemon juice, salt and pepper. Add pasta water if needed to loosen sauce.