Homemade Pappardelle Pasta with Mushrooms, Green Peas, and Asparagus

Ingredients

• 6 thyme sprigs
• ¼ cup water
• 1 small onion, quartered
• 1 garlic clove
• 1 bay leaf
• 1 cup fat-free, less-sodium chicken broth or vegetable broth
• 1 tablespoon olive oil
• + 21 more ingredients
• • Pasta:
  • Remaining ingredients:
  • 1 carrot, quartered
  • 8 large shiitake mushroom caps, quartered
  • 1 teaspoon saffron threads
  • 2 cups all-purpose flour, divided
  • 1 tablespoon olive oil
  • 1 tablespoon diced shallot
  • 1 garlic clove, minced
  • ½ cup (1-inch) sliced asparagus
  • ½ cup fresh or frozen petite green peas
  • 1 tablespoon chopped fresh chives
  • ½ cup (2 ounces) grated fresh Parmesan cheese
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • Mushroom broth:
  • ½ cup dried porcini mushrooms
  • 8 shiitake mushroom stems
  • 1 tablespoon butter
  • 1 celery stalk, quartered
  • ½ teaspoon butter

To prepare pasta, combine saffron and 1/4 cup water in a saucepan. Cook over low heat 10 minutes; cool. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour and salt in a bowl. Make a well in center of mixture; add 3 tablespoons saffron water, 1 tablespoon oil...

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