When Mum visited here nearly 9 years ago she gave us a pasta maker - it has unfortunately only been used a couple of times - it is too humid in summer here to make a good batch. Cooler temps today got me thinking about fresh papardelle with a wild mushroom sauce. Fresh egg pasta dough is really easy to pull together but it needs to rest for an hour. I dragged the machine out, attached it to the kitchen island , and started the kneading process. This is truly a great reward for little effort. The pasta sheets I rolled very thinly , left them to dry for 15 minutes before cutting into strips by hand. I made a wild mushroom sauce with dried and fresh mushrooms and it was so good we forgot to take a photo for the blog! Again!
