First make your Mushroom Bolognese. Set aside.

In the meantime make your pappardelle which is made of egg dough.

Start by mixing the 00 flour and salt on a dry work surface. Form a mound about 10-inches in diameter.

Using your hands, create a well in the middle of the flour-and-salt mixture.

Slowly pour the egg yolks and oil into the middle and gently beat.

Gradually work the flour in using your fingers or a fork. (I find it easiest to start with a fork.)

Combine the flour, egg yolks and oil until fully incorporated.

If the dough is sticking to your work surface, add a little bit of flour. If it feels dry, spray a little bit of water to bind it together.

Once the dough is formed into a ball, begin to knead it by pushing down with the heel of your hand and rotating it.

Knead the dough for about 10 – 15 minutes.

The dough has had sufficient kneading when it has a smooth appearance and springs back when you press it.

Wrap the dough tightly with plastic wrap and let it rest for at least 30 minutes at room temperature before using.

If you’re not using the dough right away, refrigerate it.

Dust two sheet pans with semolina flour.

To make the pasta, roll out the dough until the sheet is about 1/16-inch thick.

Cut the rolled-out sheets into 12-inch sections and, working in batches, stack about 4 sheets on top of one another, generously dusting semolina between the layers.

Fold the dough over to the middle and then again to the other end, (as if you’re folding stationary in thirds to fit an envelope), to form 3 layers.

Using a knife, cut the folded dough into 1-inch strips.

With your hands, shake off the semolina and form the pasta into small nests.

Place the pappardelle on the semolina-dusted sheet pans.

Bring a pot of salted water to a boil.

In a large sauté pan, over medium heat, add a drizzle of olive oil and some mushroom Bolognese.

Carefully drop the pasta into the boiling water and cook until al dente, about 2 to 3 minutes.

Add the pasta to the pan with the sauce and toss to combine.

To serve, divide the pasta between bowls.

Garnish with grated Parmigiano-Reggiano and basil.