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1
Whisk flour, chestnut flour, and salt in a bowl; stir in 3 tablespoons olive oil, eggs, and egg yolks to make a smooth dough.
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2
Form dough into a ball, wrap in a cloth towel, and let rest for 1 hour.
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3
Roll pasta into thin 5x12-inch sheets on a floured work surface; cut sheets into 1x12-inch ribbons.
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4
Let pappardelle pasta dry on a kitchen towel sprinkled with flour while you complete remaining steps.
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5
Melt butter in a large skillet over medium heat; cook and stir leeks, shallot, and garlic until white part of leeks becomes translucent, about 5 minutes.
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6
Heat 1 tablespoon olive oil in a separate skillet over medium heat; cook and stir mushrooms in hot olive oil until the liquid evaporates and mushrooms turn golden brown, 10 to 15 minutes.
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7
Mix mushrooms into leek mixture.
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8
Stir white wine into mushroom-leek mixture and scrape up and dissolve any browned bits of food on the bottom of the skillet.
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9
Bring to a boil, reduce heat to low, and simmer mushroom-leek mixture until mushrooms are tender, about 5 minutes.
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10
Bring a large pot of lightly salted water to a boil; cook the pappardelle pasta at a boil until tender and pasta floats to the top of the water, about 5 minutes; drain.
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11
Transfer pasta to a serving bowl, toss lightly with mushroom-leek mixture and parsley, and top with Parmigiano-Reggiano cheese.
