Spelt pappardelle with porcini mushrooms and artichokes
Instructions
Prepare the dough with the two flours, eggs and salt.
Let rest for 30 minutes, then pass into the machine and out into the pappardelle.
Clean the mushrooms with a damp cloth and slice them up; take a frying pan heat three tablespoons of oil with a clove of garlic and, when it is golden, let us skip the mushrooms; lightly salted and eliminated the clove of garlic.
Meanwhile Peel the artichokes, rinse in water acidulated with lemon juice and finely slice them up, stems included.
In another pan do heat 4 tablespoons of oil with a clove of garlic; remove the garlic, toss artichokes and bring them to baking, on fire, occasionally adding a dash of warm water.
When the artichokes are tender and will start to unravel, add the mushrooms, stir thoroughly and then add a few minutes to blend the flavors.
Meanwhile boil the noodles in salted water and when they are almost ready add the cream to the sauce and heat just; complete with an abundance of fresh ground black pepper.
Drain the pasta and dress with the sauce.
Sprinkle with Parmesan and serve immediately.
Ingredients and dosing for 6 persons
- For the dough:
- 280 g of spelt flour
- 120 g of durum wheat flour
- 4 eggs
- Salt
- For the sauce:
- 400 g of fresh porcini mushrooms
- 4 artichokes
- 1 lemon
- 2 cloves of garlic
- 20 cl of cream
- 50 g of parmigiano
- 7 tablespoons of olive oil extra virgin
- Salt
- Pepper