If fresh porcini mushrooms are available, you could of course use those, otherwise prepare it with dried porcini mushrooms and you can use the soaking liquid for the sauce.
You could also make this pasta with store-bought pappardelle, but it’s better with home-made because of the more interesting texture.
For 2 servings as a main course or 4 servings in a larger menu
25-30 grams (1 oz) dried porcini mushrooms250 grams (1/2 pound) fresh mixed cultivated mushrooms, preferably organic1 shallot, finely chopped1 clove garlic1 glass (100 ml) dry white wine1 tbsp chopped flatleaf parsleyextra virgin olive oilsalt and freshly ground black pepper2 eggs200 grams (7 oz) semolina flourfreshly grated parmigiano reggianoOptional1 slice of prosciuttobit of concentrated veal stock
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- Decadent Lasagna Bianco with Porcini & Sausage (internetbillboards.net)
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