Pappardelle pasta with wild mushrooms

Method

1. To make the pasta, combine the flours together in a bowl. Make a well in the centre of the flours and crack the eggs into it. Begin mixing with a fork, from the centre outwards, slowly incorporating the flour. Eventually you will need to use your hands instead of the fork; keep combining the flour until you have a nice, soft dough. On a clean surface, well dusted with flour or semolina, knead the dough for about 10 minutes or until it is elastic and no longer sticky. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
2. Divide the dough into 2–3 portions. With a pasta machine or on a work surface dusted with flour, roll out each portion into a thin sheet about 1 mm thick. I highly recommend a pasta machine for this job (though by hand it’s not impossible); if using one, start with the widest setting and roll the dough through. Dust with semolina. Change the setting to the next consecutive number and roll the dough through again. Dust with semolina. Continue this way until you have a thin sheet about 1 mm thick – this is usually the second last setting on the pasta machine. You may find the sheet gets so long that it’s difficult to handle – a second pair of hands is enormously helpful. You can also cut the sheet into manageable lengths.
3. Cut the pasta sheet lengthways into strips with a pastry wheel cutter about 2–2.5 cm wide for long, flat pappardelle. Or, for a quicker method, dust the pasta sheet generously with semolina, fold the pasta sheet several times over itself (dusting each fold with flour so it doesn’t stick) and cut with a sharp knife or pastry wheel cutter into strips. Note that a fluted pastry wheel cutter gives a ruffled edge, which is nice for holding sauce. Unroll the noodles, dust generously with semolina and lay in a single layer on baking paper, or you can shape into little nestlike bundles of equal portions. If using soon, cover with a tea towel or plastic wrap until the rest of the pasta is ready. If using the next day, you can let them ‘air dry’ and, in this case, it’s better to lay them flat in a single layer.
4. In the meantime, prepare the mushrooms by cleaning them of any dirt gently with a damp cloth. Cut off the ends of their stems and slice the rest thinly or cut into dice. In a wide frying pan, heat the olive oil, add the garlic and cook over low–medium heat to ‘infuse’ the oil for 2–3 minutes, or until the garlic begins to colour. Add the mushrooms, season with salt and pepper, and cook for a further 5 minutes. Add the white wine and let the liquid cook down a little, for approximately 5 minutes. Turn off the heat, add the herbs and check for seasoning. Set aside.
5. Put the pasta in a large pot of boiling, well-salted water – ideally, use 1 teaspoon of salt per 1 litre of water. Cook until silky and al dente, about 3–5 minutes. Drain, saving some of the cooking water, and toss the pappardelle with the mushrooms. If it is a bit dry, add the reserved pasta water. Serve with grated pecorino cheese, if desired.