Pappardelle with Wild Mushrooms

what you need

2 tablespoons plus 4 teaspoons extra-virgin olive oil
3 pounds assorted wild or cultivated mushrooms (such as oyster, porcini, cremini, portobello and stemmed shiitake), trimmed, large mushrooms cut into same size as smaller mushrooms
2 small onions, quartered lengthwise, then thinly sliced crosswise
Sea salt
1 small bunch fresh chives, snipped
500gr (1lb) fresh pappardelle

2 1/2 cups all-purpose flour
3 large eggs
Generous pinch of sea salt

what to do

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add mushrooms and saute until juices form, about 4 minutes. Add onion and saute until mushrooms are tender and liquid has reduced by half, about 5 minutes.

Season to taste with sea salt. Keep warm over very low heat.

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring often, about 1 1/2 minutes. Drain.

Toss mushroom mixture through pasta, divide equally. Sprinkle with picked parsey and serve with a good parmesan