Add the dried Porcini mushrooms in a bowl and cover them with boiling water. Set them aside to rehydrate for about 30 minutes.
Make the Pappardelle:
In a large bowl, add the flour, a pinch of salt, and the 2 eggs. Beat the eggs with a fork and slowly incorporate the flour until you get a sticky dough.
Knead the dough with your hands for 5-10 minutes, adding more flour if needed, until you get a smooth dough. Cover the pasta dough in plastic wrap and set it aside to rest for 15 minutes.
Dust a cutting board with flour and divide the dough into 2 or 3 pieces. With a pasta machine or a rolling pin, roll the pasta a few times until you get a thin sheet.
Dust the pasta sheet with flour and roll it loosely. With a sharp knife, cut the ribbons about 1 inch wide. Unroll the pappardelle and set them on a clean towel to rest.
Meanwhile, bring a large pot of salted water to boil.
Make the Mushroom Sauce:
Drain and squeeze the porcini mushrooms, keeping the water aside. Chop and slice all the mushrooms.
In a large pan, drizzle some olive oil and add the peeled and halved garlic cloves. Cook for a couple of minutes until they start to sizzle, then add all the mushrooms.
Sauté the mushrooms for a few minutes until they start to brown, then add the white wine. Turn the heat to low and season with salt and pepper to taste. Add a little bit of the porcini water to the pan and stir.
When the water starts boiling, gently add the pappardelle pasta, being careful to add them one by one so they don’t stick to each other. Cook the pasta for 2-3 minutes, then carefully drain it keeping a cup of pasta water aside.
Add the pappardelle pasta to the pan with the mushrooms and add some pasta water too. Gently mix the pasta with the mushrooms until they are fully coated.
Add the grated Parmigiano cheese and mix until you get a creamy sauce.
Serve immediately with freshly chopped parsley on top.
You can store leftovers in an airtight container in the fridge for up to 3 days. Add a couple of tablespoons of water before reheating.