pappardelle con porri e porcini
for 6
polenta pappardelle
375 g Tipo ‘00’ pasta flour
50 g bramata polenta, plus 50 g for dusting
Maldon salt
2 large, organic free-range eggs
6 large, organic free-range egg yolks
sauce
1.4 kg thin leeks, no thicker than 2 cm
100 g dried porcini
4 tablespoons olive oil
50 g butter, softened
2 garlic cloves, peeled and chopped
Maldon salt and freshly ground black pepper
1 large bunch of fresh thyme, leaves picked from the stalks
to serve
100 g Parmesan, freshly grated
To make the pappardelle, put the flours and salt in an electric mixer fitted with a dough hook, and add the eggs and egg yolks. Slowly knead together for 10 minutes. Remove, wrap in clingfilm and allow to rest in the fridge for 2 hours.
To prepare the dough for cutting, remove from the fridge, unwrap and divide into cricket ball-sized pieces. Dust the surface with polenta.
Pass each ball through the pasta machine on the thickest setting ten times. Fold the sheet into three each time to form a short strip, then turn it by a quarter and put through the machine again. After ten such folds the pasta will feel silky. Only then start to reduce the machine setting, gradually bringing it down to the thinnest setting. Fold the pasta loosely and cut into 2.5 cm thick ribbons. Shake out the pappardelle and leave to dry.
Soak the porcini in hot water for 20 minutes. Remove the porcini, keeping the liquid, and rinse thoroughly to get rid of any grit. Pass the liquid through fine muslin or a sieve lined with kitchen paper, and reserve.
To prepare the leeks, trim off and discard the tough top dark green leaves and the roots. Wash thoroughly and dry. Cut the leeks into diagonal slices about 1 cm thick.
In a frying pan, heat 1 tablespoon of the olive oil and half the butter, then add half the chopped garlic. Add the porcini and cook for a few minutes over a gentle heat. Add a little of the porcini liquid to keep the porcini moist as they cook, about 20 minutes. The time it takes will depend on the quality of the porcini. Season with salt and pepper, cool and then roughly chop.
In a thick-bottomed saucepan heat the remaining olive oil, then add the rest of the garlic and the thyme. Cook together to combine the flavours. Then add the leeks, and cook until the leeks are soft and lightly browned. Add the chopped porcini and a little of the porcini juices, and cook together briefly. Finally, stir in the remaining butter. The sauce should be quite liquid.
Cook the pappardelle until al dente, drain, then add to the leeks and gently stir to combine. Add the Parmesan and serve.