Spelled Pappardelle With Porcini Mushrooms And Artichokes

Preparation:

Preparation: Prepare the dough with the two flours, the eggs and the salt. Let it rest for 30 minutes, then pass it through the special machine and make pappardelle out of it. Clean the porcini mushrooms with a damp cloth and slice them; heat three tablespoons of oil in a pan with a clove of garlic and, when it is golden brown, sauté the mushrooms; salt lightly and remove the garlic clove. In the meantime, clean the artichokes, dip them in water acidulated with lemon juice and slice them finely, including the stems. In another pan, heat 4 tablespoons of oil with the second clove of garlic; remove the garlic, throw in the artichokes and cook them over a gentle heat, adding a drop of hot water from time to time. When the artichokes are tender and begin to fall apart, add the mushrooms, mix carefully and cook for a few minutes to blend the flavours. In the meantime, boil the pappardelle in abundant salted water and when they are almost ready, add the cream to the sauce and heat slightly; complete with a generous grind of fresh black pepper. Drain the pasta and toss it with the sauce. Sprinkle with Parmesan and serve immediately.