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The classic pappardelle presentation, in Tuscany, is with rabbit or boar. Generally we find we are without those ingredients, but here is a pappardelle presentation with porcini that provides the similar hearty flavor of the outdoors.

for the sauce:

• three ounces of dried porcini
• three tablespoons of olive oil
• three tablespoons butter
• two cloves of garlic, peeled and minced
• salt and pepper

plus:

• béchamel sauce (see béchamel). Make one half of that recipe.

for the pasta:

• one pound freshly made pappardelle. (see how to make fresh egg pasta).

Soak the dried porcini in a cup of warm water for at least  twenty minutes, until soft. Save the mushroom liquid. Then drain the porcini, rinse them under cold water, dry them on paper towels, and roughly chop them. Strain the liquid through a very tight sieve or cloth.

In a sauté pan over medium heat put in the olive oil and two tablespoons of butter.  Add the garlic and cook for fifteen seconds. Add the porcini, and cook slowly over a low heat. Immediately, add three tablespoons of the reserved mushroom liquid to the pan. Cook until the porcini are tender, about six to eight minutes, depending on the heat. Add a teaspoon of salt, some freshly ground pepper, and then the bechamel sauce to the porcini mixture. Stir and mix well.

Get five quarts of water  up to a boil.  Add two tablespoons of salt. Add the pasta. Cook until al dente. Then drain well.

Re-heat the sauce if necessary; add the pappardelle to the sauce. Add the parmesan and the extra tablespoon of butter. Stir thoroughly. Serve.

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