Mix the two flours together in a bowl and then add onto a pastry board and push into a fountain shape. Pour the eggs in the centre and begin to incorporate the flour with the help of a fork: the dough will become denser and more consistent, after a little bit it will then be possible to work it with your hands. If it is too dry, add a little hot water as needed, continue to knead until a soft, smooth and non-sticky dough is obtained, cover with cling film and leave to rest.
To Make the Pea and Mint Cream
Blanch the peas for 5 minutes in salted water, drain and rinse them in cold water so as to maintain their bright colour. Season with a tablespoon of extra virgin olive oil, pepper, mint leaves, parmesan, blend adding a little cold water if needed. , until a smooth cream is obtained, filter through a sieve and set aside.
To Make the Genovese Style Meat
In a pan, sauté the mushrooms in extra virgin olive oil with a clove of garlic and a sprig of rosemary, add salt. Once they are ready, remove them from the pan, set them aside and then in this pan cook your carrot-based minced meat and onion, season with salt, deglaze with white wine.
Cutting, Cooking and Dressing Your Pasta
Roll out the pasta dough with the help of the machine or with a rolling pin if you want to obtain a more rustic texture. Fold the two edges of the pastry towards the centre and cut perpendicularly every 3 cm approximately. Once the pappardelle is cut, cook it in a large pan full of salted water. Drain, season with the Genoese, and serve by placing the mint pea cream on the bottom of the bowl with the pasta on top.