Pappardelle with Porcini Mushrooms

Method

1. Clean the fresh porcini mushrooms by scraping away dirt with a knife; do not wash.
2. Soak the dried porcini mushrooms in warm water for about 15 minutes.
3. Make fresh egg pasta: mix 100 g of '00' flour with 1 egg per person (for 4 people, use 400 g flour and 4 eggs). Knead until smooth, rest, then roll out with a pasta machine. Fold the dough sheet on itself several times, dusting with flour, to dry it slightly. Roll to the second-last thickness setting, then cut into pappardelle strips (about 2 cm wide).
4. Separate the mushroom caps from the stems. Dice the stems and most of the caps into small pieces; reserve one perfect cap for the raw topping.
5. In a large pan, melt a knob of butter with a drizzle of olive oil over high heat. Add a whole garlic clove (in camicia). Add the diced mushrooms and sear until golden brown, not boiled.
6. Deglaze with a splash of the mushroom soaking water (or plain water). Add a sprig of fresh thyme tied with kitchen twine. Cook for a few minutes.
7. Remove the thyme and garlic. Chop the rehydrated dried mushrooms and add them to the pan. Continue cooking for 1 minute. Season with salt and pepper.
8. Meanwhile, prepare the aromatic oil: in a small saucepan, heat a generous amount of olive oil over medium heat. Add finely chopped garlic and chili pepper. Once it starts sizzling, turn off the heat and let it infuse for a minute. Stir in chopped fresh parsley at the end.
9. For the raw mushroom topping: slice the reserved mushroom cap (or Caesar's mushroom, if available) very thinly. Dress with a pinch of salt, finely diced celery, grated Grana Padano cheese, and a drizzle of the aromatic oil.
10. Cook the pappardelle in a large pot of salted boiling water until al dente. Reserve some pasta cooking water.
11. Drain the pasta and transfer it to the pan with the mushroom sauce. Add a splash of pasta water and a generous handful of grated Grana Padano. Toss over medium heat until creamy.
12. Finish with a drizzle of the aromatic oil. Plate the pasta and top with the raw mushroom salad. Serve immediately.