Pappardelle with mushrooms

Method

Knead the flour, the eggs, the pinch of salt and a little tepid water together to make the pasta, then roll it out and cut into strips - "pappardelle" - of about 3-4 cm.

Cover with a dish towel and leave to dry then prepare the sauce.

Delicately clean and slice the mushrooms then drain any excess water. Gently fry the chopped parsely and garlic in a little oil and butter. Add the mushrooms, salt and pepper then add the stock to stop them from sticking; cook gently for 20-30 minutes.

Cook the pasta in salted water, drain, then add to mushrooms and add a drop of olive oil. Mix well and add the grated Parmesan.

Recipe taken from the book "La cultura vien mangiando" ("Appetite brings culture") written by the secondary school students in Marciana