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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Soak the dried mushrooms in hot water for at least 30 minutes.
Sauté garlic and onion in olive oil until golden and fragrant. Add the fresh mushrooms and cook over high heat until softened.
Add the soaked mushrooms with their soaking liquid, herbs and truffle paste. Simmer until the liquid reduces.
Mix semolina, water and salt until a dough forms. Rest for 10 minutes, then knead for 10–15 minutes until smooth.
Cover and rest for 30 minutes. Roll out and cut into wide pappardelle.
Mix the corn starch, flour, soda water, baking powder and seasonings into a light batter. Keep chilled.
Cut the enoki into slabs, coat in batter and fry at 170–180°C until golden and crispy. Drain on paper towel.
Sauté the mushroom mix in olive oil. Add cream, season and simmer briefly.
Cook the fresh pasta in salted boiling water for 2–3 minutes, then transfer to the sauce. Toss gently, adding pasta water to adjust the consistency.
Twirl the silky pappardelle onto a plate and finish with crispy enoki, chives or parsley.
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Use 3–4 tbsp olive oil for the mushroom mix.
Keep the enoki batter chilled for the crispiest result.
Can I use store-bought pasta?
Yes, you can use store-bought pappardelle if you prefer.
What can I substitute for truffle paste?
You can omit the truffle paste or use a small amount of truffle oil for a similar flavor.
How do I know when the enoki is crispy?
The enoki is crispy when it turns golden and feels firm to the touch.
Can I use different mushrooms?
Yes, feel free to use any combination of mushrooms you like.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
