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Chestnut Pappardelle with Mushrooms and Herbs

For the dough...

Combine 100 grams chestnut flour, 150 grams 00 flour, 50 grams semola flour, and a handful of mint and sage in a food processor until herbs are finely chopped and evenly dispersed. Using your preferred dough method, gradually add 170 grams of egg (~3 whole eggs and 1-2 yolks) and knead until smooth, about 10 minutes. Wrap tightly in plastic and rest.

For the pappardelle...

Roll out a portion of dough into a semi-thin sheet (setting 5 on my KitchenAid). Dust lightly with flour on both sides and cut the pappardelle to your desired size.

For the sauce...

Saute 8-10 ounces of mushrooms (thinly sliced or a wild mushroom medley) with a pinch of salt in 1 tablespoon of butter over medium heat until golden brown. Add 4 garlic cloves, thinly sliced, and cook briefly until fragrant, ~1 minute. Transfer to a plate and turn the heat down to medium-low.

Add 1/2 cup of heavy cream, scraping up any browned bits from the bottom of the pan, and bring to a simmer. Remove from heat and, stirring vigorously, add 3 tablespoons of room temperature butter in increments to emulsify the sauce.

Finishing touches...

Cook pasta in well-salted water until al dente, about 4 minutes. When pasta is almost done, return the sauce to medium heat and add a couple of spoonfuls of pasta water. Whisk vigorously to combine, then return the mushrooms and garlic to the sauce. Season to taste. Transfer the pasta directly to the sauce and toss to coat. Serve immediately topped with herbs and cracked black pepper. Enjoy!

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