Homemade Pappardelle Pasta with Mushrooms, Green Peas, and Asparagus

Ingredients

• 0.5 cup asparagus sliced (1-inch)
• 1  bay leaf 
• 0.5 teaspoon butter 
• 1 tablespoon butter 
• 1  carrots quartered
• 1  celery stalk quartered
• 0.5 cup porcini mushrooms dried
• 2 large eggs lightly beaten
• 2 cups flour all-purpose divided
• 1 tablespoon chives fresh chopped
• 1  garlic clove 
• 1  garlic clove minced
• 1 tablespoon olive oil 
• 1 small onion quartered
• 2 ounces parmesan cheese fresh grated
• 0.5 cup peas fresh green
• 1 teaspoon saffron threads 
• 1 teaspoon salt 
• 1 tablespoon shallots diced
• 8  shiitake mushroom stems 
• 8 large shiitake mushroom caps quartered
• 6  thyme sprigs 
• 1 cup vegetable broth fat-free
• 0.3 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• knife
• sieve
• plastic wrap
• measuring cup
• pasta machine

Directions

1. To prepare pasta, combine saffron and 1/4 cup water in a saucepan. Cook over low heat 10 minutes; cool. Lightly spoon flour into dry measuring cups; level with a knife.
2. Combine 1 1/2 cups flour and salt in a bowl. Make a well in center of mixture; add 3 tablespoons saffron water, 1 tablespoon oil, and eggs. Stir to form a dough. Turn dough out onto a lightly floured surface; shape into a ball. Knead until smooth and elastic (about 10 to 15 minutes); add remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Dust dough lightly with flour, and wrap in plastic wrap. Chill 1 hour.
3. Divide dough in half. Working with 1 portion at a time, pass dough through smooth rollers of pasta machine on the widest setting. Continue moving width gauge to narrower settings; pass dough through rollers once at each setting, dusting with flour, if needed. Repeat procedure with remaining half of dough.
4. Cut dough portions into 8 x 1-inch strips. Hang pasta on a wooden drying rack (no longer than 30 minutes).
5. To prepare mushroom broth, melt 1 tablespoon butter in a saucepan over medium heat.
6. Add porcinis and next 7 ingredients (porcinis through bay leaf); cook 5 minutes.
7. Add broth; bring to a boil. Reduce heat to medium-low; simmer until reduced to 1 1/4 cups (about 25 minutes). Strain broth through a sieve into a bowl; reserve 3/4 cup broth. Discard solids.
8. Cook pasta in boiling water 2 minutes or until al dente; drain.
9. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat.
10. Add shallot, mushroom caps, and minced garlic; cook 3 minutes.
11. Add reserved 3/4 cup broth; reduce heat to medium, and cook 3 minutes. Stir in asparagus, peas, chives, and 1/2 teaspoon butter.
12. Add cooked pasta; toss to coat.
13. Sprinkle with cheese.