Farro Pappardelle With Mushroom Bolognese Tarifi

Malzemeler

• . Mushroom Bolognese 1 Ounce Dried Porcini Mushrooms, 3 Tablespoons Olive Oil, 1 Large Carrot, Peeled & Diced Small, 1/2 Medium Onion, Peeled & Diced Small, 2 Stalks Celery, Diced Small, 1 Pound Mixed Fresh Mushrooms, Chopped, 3 Cloves Garlic, Minced, 3/4 Cup Dry Red Wine, 1/4 Pound Frozen Porcini Mushrooms, Thawed And Finely Chopped, 1 Cup Vegetable Broth, 1 (15 Ounce Can Chopped Tomates), 1 (15 Ounce Jar) Pureed Tomatoes, 2 Teaspoons Dried Oregano, 1/3 Cup Chopped Fresh Parsley Leaves, Salt & Pepper To Taste, Pinch of Red Pepper Flakes. Farro Pasta 1 Cup All-purpose Flour (Plus Additional for Rolling), 2 Cups Whole Grain Farro Flour, Pinch of Salt, 3 Large Eggs

Hazırlanışı

1. Rehydrate the dried porcini mushrooms in a cup of warm water for 20 minutes. Drain, reserve the liquid and chop the mushrooms into a small dice then set aside. In a large saucepan, heat the oil over medium heat and then add the carrot, onion, and celery, and cook for 5 to 6 minutes, stirring occasionally. Add fresh mushrooms and cook another 4 to 5 minutes. Add the garlic and cook another minute or two, then add the red wine. Cook for another 5 minutes or until the wine is almost absorbed. Add the rest of the ingredients including the reserved porcini liquid, then bring to a boil. Reduce the heat to a simmer and continue to cook for an hour and a half or until the sauce has thickened. Taste and adjust seasonings as needed. While the sauce is cooking, start the pasta. Mound the two flours together along with the salt onto a counter or bread board. Make a hole in the center and break the eggs into this crater, using a fork to slowly mix the eggs into the flour. Continue to mix with the fork, and then your hands until everything comes together into a dough.(If dry, add a tablespoon or two of water. Knead the dough by hand for about 5 minutes or until smooth, and shape into a ball. Wrap the dough ball in plastic wrap and let rest for at least 30 minutes at room temperature. Divide the dough into two pieces, and shape into discs. Keep one disc wrapped while you work on the other. On a lightly floured surface, begin to roll the dough into a circle, turning the dough clockwise after each roll. Keeping the dough lightly floured, continue to roll until the dough is 1/8th of an inch thick. Roll the dough into a tube shape, and using a sharp knife, cut into 3/4-inch strips. Shake the strips out and form into two nests. Roll the remaining dough as you did the first. The pasta can rest like this for a couple of hours, or you can use it immediately. When ready to complete the dish, bring a pot of lightly salted water to a full boil. Drop the pasta into the water and gently stir to separate the strands. Cook until the pasta is “al dente”, about 4 minutes. Drain the pasta, reserving a small cup of pasta water. Return the pasta to the pot, and add a couple of ladles of sauce. Gently stir to coat the pasta, then serve in individual bowls with an additional small scoop of sauce on top.

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