Laminated Herb Pappardelle with...Laminated Herb Pappardelle with Chanterelles and Black Truffle Sabayon

Elegant hand-rolled pasta laminated with fresh Italian flat-leaf parsley and chervil, tossed with pan-roasted chanterelle mushrooms, and finished with a luxurious, airy black truffle sabayon.

Ingredients

Cooking Instructions

1. 01

   Make the Pasta Dough: Mound the '00' flour on a clean work surface and make a well in the center. Add the 8 egg yolks and 1 whole egg. Gradually incorporate the flour into the eggs using a fork until a shaggy dough forms. Knead by hand for 10 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for 30 minutes.

2. 02

   Laminate the Pasta: Roll the dough through a pasta machine to the second-to-thinest setting. Lay one sheet flat, arrange the parsley and chervil leaves beautifully across half of the sheet, then fold the other half over to cover the herbs. Run the laminated sheet through the pasta machine again on the second-to-thinest setting to seal the herbs inside. Cut into 1-inch wide pappardelle ribbons.

3. 03

   Prepare the Sabayon: Set a heatproof bowl over a pot of gently simmering water (double boiler). Whisk the 3 egg yolks and 50ml white wine vigorously until thickened, pale, and tripled in volume (about 5-8 minutes). Remove from heat, fold in the black truffle paste, and gently fold in the whipped heavy cream. Season with a pinch of sea salt and keep warm.

4. 04

   Sauté the Mushrooms: Melt the butter in a large skillet over medium-high heat. Add the chanterelles and sauté for 5 minutes until golden brown. Add the minced shallot and grated garlic, cooking for another 2 minutes. Deglaze the pan with 100ml white wine and simmer until reduced by half.

5. 05

   Cook the Pasta: Bring a large pot of salted water to a rolling boil. Cook the fresh pappardelle for 2 minutes until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

6. 06

   Emulsify and Toss: Add the pasta directly to the skillet with the mushrooms. Toss over medium heat with the grated Parmigiano-Reggiano and a splash of the reserved pasta water to create a glossy, emulsified sauce.

7. 07

   Plate and Serve: Twirl the pappardelle into elegant nests in warmed shallow bowls. Spoon the wild mushrooms over the top. Spoon a generous ribbon of the warm black truffle sabayon over the pasta, and garnish with extra grated Parmigiano-Reggiano and fresh herbs.