Papardelle with Chanterelles

Italian Prosciutto & Thyme Cream

Papardelle with Chanterelles

Papardelle & Cream Sauce


3 Tbsp olive oil, divided
1/2 cup finely diced onion
1/4 cup finely diced fennel
1 Tbsp finely chopped Italian prosciutto, plus 3 thin slices for garnish
2-3 cloves garlic
1/2 cup Chateau Ste. Michelle Chardonnay
1 cup chicken stock
1 cup heavy cream
1/2 lb chanterelles, sliced
1 Tbsp finely chopped fresh thyme
Grated Parmesan, to taste and for garnish
Kosher salt & pepper, to taste
1/2 lemon, to taste
Fresh pasta, cooked, recipe follows


Heat medium sauce pan over medium-high heat; add 1-1/2 Tbsp olive oil. Stir in onion, fennel and chopped prosciutto; saute until soft and lightly golden brown. Add garlic; saute for one minute. Pour in chardonnay; reduce until liquid in nearly gone. Add stock and reduce by half. Add cream; reduce heat to low and simmer until sauce is reduced to desired consistency.

Heat large saute pan over high heat; add remaining olive oil and chanterelles. Saute until wilted; stir into cream sauce.

Stir in fresh thyme and Parmesan; season to taste with salt, pepper and lemon juice. Toss in pasta.

To serve: divide pasta between 4 entree plates; garnish with prosciutto slices and extra parmesan.

Fresh Pasta


1 cup flour
1 cup semolina
1 Tbsp finely chopped fresh thyme
3 large eggs
Extra virgin olive oil


In mixing bowl whisk together both flours and thyme. Make a well in the center of the flour; crack eggs into center of well. Using a fork, whip the eggs to blend; continue to mix the eggs, stirring clockwise, gradually incorporating in flour a little at a time. Continue to work around the flour until all of it in incorporated into the eggs. Dump the cohesive mass of dough onto a lightly floured counter top. Knead until dough becomes soft and smooth, about 5-8 minutes. Wrap tightly with plastic wrap; set aside to rest at room temperature for 30 minutes.

Cut dough into 4 equal pieces. Roll one piece of dough through a pasta machine at the thickest setting (number 1). Continue rolling the dough through the machine, adjusting the setting (or increasing the number) each time, thereby making the dough thinner. Dust dough with only enough extra flour to keep it from sticking to the counter top and machine

(Note: at the Chateau kitchen, we roll it to number 6, which is the second to the last setting.)

When all four sections of dough are rolled, cut each section crosswise into 1” strips.

Bring a large pot of salted water to a boil. Add a third of the pasta, and cook until al dente, about 3-5 minutes. With a Chinese spider, transfer cooked pasta to a bowl and toss with olive oil. Repeat cooking process with remaining pasta.

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