Pappardelle ai funghi

by Hayden Groves

Fresh pasta with seasonal musrooms


300g 00 flour
2 eggs, medium
3 yolks
1 tsp saffron water, optional
1 tbsp semolina, for dusting
125g wild mushrooms
50g chestnut button mushrooms, sliced
1 shallot, finely chopped
2 cloves of garlic, finely sliced
50g butter
50g parmesan, finely grated
1 tbsp chives, finely chopped


In a food processor pulse the flour, eggs, yolks and saffron water (if using) until the mixture resembles breadcrumbs.

Tip onto a clean work bench and work to a tight dough. Pass through a pasta machine on its widest setting, folding in half and repeating 5-6 times until the pasta is smooth. Divide the pasta in 2 and wrap well in clingfilm. Allow to rest for 20 mins.

Meanwhile, clean and prepare the mushrooms and remaining ingredients.

Pass the rested pasta dough through your pasta machine until you reach the second finest setting.  Dust the pasta with semolina, cut it into 15mm long strips, dust again with semolina and place on a tray in light, loose mounds and leave it to dry for 15 mins.

Heat a large pan of heavily salted water.

Cook the mushrooms, shallot and garlic in the butter over a medium heat for 2 mins.

Cook the pasta in the seasoned water for 1 min. Drain, reserving some cooking water. Add to the mushrooms with 2 tbsp of the reserved pasta water, ½ the parmesan and the chives. Toss well.

Place into a warm serving bowl and scatter over the remaining parmesan. Enjoy immediately.

Recipe: Hayden Groves