Wed., Sept. 27th: Fresh Pappardelle (Handmade Same Day) with Chanterelles in a Fresh Black Burgundy Truffle Cream Sauce (Garlic-Infused Olive Oil Substitute Available) – ($18 Per Person / Time to Cook: 20 min. / Cook By Date: Friday)
This dish is as simple as it gets. The fresh pasta will only take one minute to cook in a pot of heavily salted water, which should taste like the sea. The Chanterelles are briefly sauteed and then the cream added to reduce (Note: cream can be substituted with simple olive oil) and the fresh Parmigiano Reggiano and Truffles added. The pasta will then go into the pan with mushrooms with a splash of pasta water to complete.
We will be hand rolling the pappardelle pasta the morning of delivery. We are using imported Doppio Zero, or “00” Italian flour, which is finely ground and powdery, yielding a light and porous dough. The Italians categorize flour based on a scale of 2 for coarsely ground to “00” for fine. 00 is from the central part of the grain and is pure white, while with Type 2 contains the husk, the outer layer of the grain, and is darker and coarser. Double Zero flour is unique and distinctive from finely ground pastry flour found in the U.S., as the gluten behaves differently by producing both a strong and elastic noodle. It is this elasticity that provides for a superior chew and “mouth feel.”