Homemade Pappardelle with Mushrooms and Thyme
Ingredients
- 3 cups @anitasorganic ‘00 pizza & pasta flour (plus more for dusting)
- 1 cup hot water (or as needed)
- 4 tablespoons extra virgin olive oil
- 4-6 cloves garlic, minced
- 400g mushrooms, sliced
- 4 tablespoons vegan parm
- 4 tablespoons crushed pecans
- fresh thyme
- salt and pepper, to taste
Preparation
In a food processor, combine ingredients, adding water slowly through the spout
After a few minutes, the mixture will form a dough ball, remove from food processor and knead for a few minutes
Flatten dough slightly, cut into four and cover with a dry towel, allow to rest for 15 minutes
Sprinkle working surface with flour and roll dough into sheets as thinly as you can
Once dough sheets have been rolled, cut to your desired width, such as pappardelle
Cook pasta for 2-3 minutes in a large pot of boiling, salted water until al dente
Sauté garlic and mushrooms in olive oil, sprinkle with fresh thyme, salt and pepper
Toss cooked pasta immediately with mushrooms and olive oil, sprinkle with vegan parm, garnish with more thyme and serve hot
Tips
If you have a pasta maker, feel free to use it for rolling the dough
