Herbed Semolina Pappardelle with Mushrooms, Basil and White Truffle Oil

One of my all time favorite things is pasta, especially homemade pasta. There really isn’t anything better. I never had the patience to dry it before but I did last night and it was life changing! If you have a little extra time, try this. It’s pretty easy and will impress all your friends and family, because who wouldn’t appreciate something made with love? Plus, it’s delicious!

Ingredients

Pasta Dough

• 2 cups semolina flour
• 2 cups all-purpose flour
• 1 pinch of salt
• 6 large eggs
• 2 tbsp. olive oil
• 1 tbsp. fresh thyme, chopped
• 1 tsp. cracked black pepper

• 1 1/2 cups crimini mushrooms
• 3 cloves garlic, minced
• 1 cup fresh basil, rough chop
• Salt and pepper to taste
• Parmesan for garnish
• Drizzle (about 3 tbsp.) of white truffle oil

Directions

Sift together semolina, flour, thyme, salt and pepper a in bowl. Make a well with the center of the flour, crack eggs into the well and then add the olive oil. Whisk eggs gently together while using flour from the well. When it gets thick, begin to knead the dough while adding flour, as needed until it forms a smooth ball.

Cut dough into four equal parts. Start by rolling out the first piece flat with a rolling pin. Then, put it through the pasta machine until desired thickness.

When the dough is at desired thickness, fold into an accordion and cut into half-inch strips.

Once all the pasta has been cut, use a drying rack or a long rolling pin to hang and dry the pasta. Leave on there for at least an hour.

Bring large pot of salted water to a boil. Take pasta from rack and boil for about 30 seconds. Remove pasta from water and place into large serving bowl.

While the pasta is cooking, sauté the mushrooms with garlic, salt and pepper. Add to the cooked pasta, drizzle white truffle oil over all the pasta and mushrooms. Add basil. Season with salt and pepper. Garnish with parmesan. Enjoy immediately!