Grate some Parmigiano Reggiano using the Toolio’s Cheese Grater attachment and keep it aside.

Thinly slice the carrots using the Toollio’s Vegetable Cutter attachment and keep them aside.

Sauté the sliced onion in a saucepan with the extra virgin olive oil for a minute or 2, until soft and translucent.

Add the thinly sliced carrots and stir.

Add the red wine and cook, uncovered, on a slow flame until the wine evaporates.

In the meantime, put the dried porcini mushrooms in a bowl with the hot water and milk and keep them there to soften for 10 minutes.

Drain the porcini and filter the porcini liquid. Add both to the carrot and wine sauce and keep cooking until the carrots are soft and the liquid has almost evaporated. Season with salt and pepper and keep aside.

Cook the pappardelle following the steps on How to cook pasta “al dente” in the Techniques page of this site, but drain it 1 minute before it is cooked as it will finish cooking together with the sauce. Put the drained pasta in a saucepan with the carrot and porcini sauce, add the cream and mix well while cooking it on a slow flame for 1 or 2 minutes.

Serve immediately with some thinly grated Parmigiano Reggiano and ground pepper on the top.