Pappardelle with mushrooms were born in Tuscany. To witness this who is the citation of the Decameron of Boccaccio that cites just the version with mushrooms. Pappardelle are a format of egg pasta similar to tagliatelle, but differ from them for the width that reaches 30 mm. This pasta dates back to the 13th century when Boccaccio mentions it in the eighth chapter of the Decameron where it was cooked in capon broth and then served with mushrooms.
Later they are described as thin, delicate and soft lasagne and they were dedicated to the Roman clergy. Therefore it was a valuable product reserved to the higher classes. The academy of Italian cuisine has deposited an official recipe that provides a width from 2 up to 4 cm according to the family and the area of origin. The dough is simple, made of eggs, salt and flour, and the preparation is also easy, as it is a dish initially created as a poor man’s dish and its characteristic is to remain rough to the touch like pasta.
The tradition sees them accompanied by meat of hare or game in general I very often have mushrooms. Local people usually stock up on mushrooms during the autumn period by drying them naturally in the sun and then use them to make tasty and savory sauces.
Not only in Tuscany are found pappardelle. With the passing of time also the near Emilia Romagna adopted this kind of pasta modifying slightly its shape. Here pappardelle have a serrated edge which is traditionally obtained by cutting the pasta sheet with the speronella, the special tool used. In this region is left more space to fantasy for the seasonings point is in fact seasoned with the classic ragù, with fish based sauces or simply served in broth. Common characteristic of many regions is the presence of a lateral curl. This characteristic gives this pasta format its name of “pappardelle ricce”.
Work the flour on the work surface, placing it with a hole in the center to later insert the three eggs.
Beat with a fork the three eggs inside the flour cone incorporating it little by little.
Begin to knead with your hands working until you get a homogeneous dough. at this point cover the dough with plastic wrap and let rest for 30 minutes.
Once the rest time has passed, roll out the dough with a rolling pin, obtaining a sheet 2 mm thick.
Sprinkle the sheet with flour and roll it up so that you can cut the pappardelle with the same size. cut the dough one centimeter wide.
As for the sauce, fry the porcini mushrooms in a pan with oil and garlic. let them cook for about ten minutes.
Boil the pasta in salted water for a few minutes, keeping some of the cooking water.
Toss the pappardelle in the pan with the mushrooms, cheese, parsley and a little of the cooking water. finish with a sprinkling of pepper.
You can use dried or fresh mushrooms according to seasonal availability.
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