Chestnut Pappardelle With Cremini Mushrooms, White Wine, and Parmigiano-Reggiano The Best Recipes

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Chestnut Pappardelle With Cremini Mushrooms, White Wine, and Parmigiano-Reggiano

Great recipe, but it takes some practice to get the pasta right.

Ingredients :

• 14 ounces all-purpose flour
• 3 ½ ounces chestnut flour
• 1 pinch salt
• 3 tablespoons extra-virgin olive oil
• 4 eggs
• 4 egg yolks
• 2 tablespoons butter
• 2 larges leeks - washed, trimmed, and thinly sliced
• 2 tablespoons minced shallot
• 2 cloves garlic, chopped
• 1 tablespoon olive oil
• 2 pounds mixed varieties of fresh mushrooms
• 1 cup dry white wine
• 1 bunch fresh parsley, minced
• 2 tablespoons shredded Parmigiano-Reggiano cheese, or to taste

Instructions :

Prep : 1H	Cook : 6 M	Ready in : 2H25M

Notes :

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