Homemade Pappardelle Pasta With Mushrooms, Peas & Asparagus

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* Exported from MasterCook *

 

Homemade Pappardelle Pasta With Mushrooms, Peas & Asparagus

 

Recipe By : Cooking Light, April 1999

Serving Size : 5 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***PASTA***

1 teaspoon saffron threads

1/4 cup water

2 cups all-purpose flour -- divided

1 teaspoon salt

1 tablespoon olive oil

2 large eggs -- lightly beaten

***MUSHROOM BROTH***

1 tablespoon butter

1/2 cup dried porcini mushrooms

8 shiitake mushroom stems

6 thyme sprigs

1 carrot -- quartered

1 celery stalk -- quartered

1 small onion -- quartered

1 garlic clove

1 bay leaf

1 cup fat-free -- less-sodium

-- vegetable broth

***REMAINING INGREDIENTS***

1 tablespoon olive oil

1 tablespoon diced shallot

8 large shiitake mushroom caps -- quartered

1 garlic clove -- minced

1/2 cup sliced asparagus -- (1-inch)

1/2 cup fresh or frozen petite green peas

1 tablespoon chopped fresh chives

1/2 teaspoon butter

1/2 cup grated fresh Parmesan cheese -- (2 ounces)

 

1. To prepare pasta, combine saffron and 1/4 cup water in a saucepan. Cook

over low heat 10 minutes; cool. Lightly spoon flour into dry measuring

cups; level with a knife. Combine 1 1/2 cups flour and salt in a bowl.

Make a well in center of mixture; add 3 tablespoons saffron water, 1

tablespoon oil, and eggs. Stir to form a dough. Turn dough out onto a

lightly floured surface; shape into a ball. Knead until smooth and elastic

(about 10 to 15 minutes); add remaining flour, 1 tablespoon at a time, to

prevent dough from sticking to hands. Dust dough lightly with flour, and

wrap in plastic wrap. Chill 1 hour.

 

1. Divide dough in half. Working with 1 portion at a time, pass dough

through smooth rollers of pasta machine on the widest setting. Continue

moving width gauge to narrower settings; pass dough through rollers once at

each setting, dusting with flour, if needed. Repeat procedure with

remaining half of dough. Cut dough portions into 8 x 1-inch strips. Hang

pasta on a wooden drying rack (no longer than 30 minutes).

 

3. To prepare mushroom broth, melt 1 tablespoon butter in a saucepan over

medium heat. Add porcinis and next 7 ingredients (porcinis through bay

leaf); cook 5 minutes. Add broth; bring to a boil. Reduce heat to

medium-low; simmer until reduced to 1 1/4 cups (about 25 minutes). Strain

broth through a sieve into a bowl; reserve 3/4 cup broth. Discard solids.

 

1. Cook pasta in boiling water 2 minutes or until al dente; drain.

 

5. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add

shallot, mushroom caps, and minced garlic; cook 3 minutes. Add reserved 3/4

cup broth; reduce heat to medium, and cook 3 minutes. Stir in asparagus,

peas, chives, and 1/2 teaspoon butter. Add cooked pasta; toss to coat.

Sprinkle with cheese. Yield: 5 servings (serving size: 1 cup pasta and

about 1 1/2 tablespoons cheese).

 

CALORIES 346 (34% from fat); FAT 13g (sat 4.5g, mono 6.2g, poly 1.1g);

PROTEIN 13.9g; CARB 42.8g; FIBER 2.5g; CHOL 101mg; IRON 3.3mg Sodium 810mg;

CALC 162mg

 

Converted by MC_Buster. KES_26 May 99

 

 

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Karen S

ksonness