Pappardelle with mushrooms are a great classic of Italian cuisine. Delicious, simple, and flavorful, they truly appeal to everyone!
We are talking about a great culinary classic that, as sometimes happens, turns out to be easy and quick to prepare.
In this case, I made the pappardelle by hand, but of course, you can easily buy them ready-made at the supermarket.
This way, you will save a lot of time, even if there is great satisfaction in making homemade pasta.
The rough and porous pasta sheet holds the mushroom sauce, and the combination of textures is perfect.
If you don’t have fresh ones available, maybe it’s not the right season, frozen porcini mushroom pappardelle are also excellent.
In fact, our advice is to always have a bag in the freezer ready for use.
I had both frozen and dried ones at home, and I must say the dried ones, once opened, gave off an amazing aroma.
There are, of course, many versions for preparing pappardelle with mushrooms. Some prefer fresh mushrooms, while others decisively opt for dried mushrooms because they are always available and give the dish a more intense aroma and flavor.
Some believe only porcini should be used, while others prefer woodland mixes with porcini, chanterelles, Caesar mushrooms, pioppini, etc.
Anyway, a piece of advice. If you want, you can also use Dried Mushrooms or, if you have them available, excellent Fresh Mushrooms.
The only care will be not to sauté the rehydrated mushrooms for too long to avoid burning them, and in the case of frozen mushrooms, let all the water evaporate.
The sauce I prepared today to season the pappardelle is a mix of dried and mixed fresh mushrooms.
I made a simple and quick sauce that you will see in the description below.
My fresh pasta guarantees the form respect for tradition. It’s made exclusively with fresh eggs (I use 1 medium egg per 100 grams of flour), ensuring some roughness of the sheet while maintaining proper moisture, elasticity, cooking speed and retention, flavor, color, and roughness.
Rough and perfect, fresh pappardelle are exceptional with Bolognese ragu, with a carrot and zucchini ragu, with mushrooms and parsley, or simply alla-boscaiola. They are also excellent for seasonal vegetable condiments, such as artichokes and peas and asparagus.
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 496.58 (Kcal)
- Carbohydrates 59.06 (g) of which sugars 2.65 (g)
- Proteins 24.26 (g)
- Fat 20.36 (g) of which saturated 5.70 (g)of which unsaturated 4.11 (g)
- Fibers 4.27 (g)
- Sodium 904.21 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pappardelle with Mushrooms
- 1 1/4 cups all-purpose flour
- 1 1/4 cups semolina flour
- 3 eggs (medium)
- 1 tbsp extra virgin olive oil
- 1 pinch salt
- 10 1/2 oz mushrooms (mixed fresh or frozen)
- 1.4 oz dried mushrooms
- 1 shallot
- to taste extra virgin olive oil
- 1 bunch parsley
- salt
- pepper
- to taste parmigiano (to taste)
Tools
- Work Surface
- Rolling Pin
- Pasta Machine
- Kitchen Scale
- Pot
- Casserole
- Colander
Steps for Pappardelle with Mushrooms
(First off, I made homemade pappardelle, but it works great with store-bought pasta, and you decide the shape).
On the work surface, form a well with the flours, inside which you will place the eggs and the salt and a tablespoon of extra virgin olive oil.
Start kneading with the fork, then use your hands until you get a smooth and homogeneous dough.
If it remains dry, add a little water at a time.
“This could happen when using small eggs”.
Once you have a soft dough, wrap it in plastic wrap and let it rest at room temperature for 30 min.
After the dough’s resting time, roll out the sheet with a rolling pin.
(If you use the pasta machine).
“Pass it through the pasta machine starting with the widest setting. Roll out the sheet, making various passes”
Let the sheet rest for 15/20 minutes before cutting the pappardelle.
At this point, roll the sheet, folding it over itself.
With a sharp knife, cut the homemade pappardelle to a width of 2 cm.
(For dusting, I used semolina flour).
Soak the mushrooms in lukewarm water for about 30 minutes.
Squeeze the mushrooms and keep the water, but filter it as we will need it.
Meanwhile, finely chop the shallot and let it soften in a pan for 5/6 minutes with a drizzle of extra virgin olive oil over a very low heat.
Roughly chop the fresh mushrooms.
(I used a mix of fresh mushrooms).
(If they are frozen, do it with scissors after a few minutes of cooking).
Also add the soaked porcini with the little “filtered” water used to revive them, then let them cook for 15-20 minutes with the lid on and over a low heat.
The exact time depends on the quality of the mushrooms, which must be perfectly cooked.
Adjust the salt and complete the cooking.
Adjust the heat (from medium-low to moderately high) to thicken the sauce to the right consistency: it should be fluid but not liquid.
At the end, flavor with a tablespoon of chopped parsley and a generous grind of pepper.
Meanwhile, bring a pot of water to a boil, salt it, and cook the pappardelle in it.
Drain al dente and (keep a ladle of the pappardelle cooking water) pass them directly into the white mushroom sauce, then sauté them for just under a minute, gently mixing to gather all the sauce.
Add a generous sprinkle of freshly chopped parsley and mix well.
If necessary, add one or two tablespoons of the cooking water.
Finally, serve them hot without adding parmesan: optionally make it available on the table for those who really can’t do without it.
Enjoy your meal.
Tips
Cooking dried mushrooms does not require too many tricks; the important thing is to soak them in lukewarm water for the time needed to fully revive them.
The soaking liquid, generally rich in solid impurities “small sand” should be filtered but absolutely reused, as it is strongly flavorful and aromatic.
Dried mushrooms are ideal for making first courses, such as pasta, polenta, and risottos, but also for meat dishes, white, red, and black, or game, baked, such as roasts, in a fricassee, and braised. This is because, compared to fresh ones, dried mushrooms have a more intense aroma and are suitable for such recipes. The combination of dried mushrooms and crustaceans is good.
For an optimal result, it is advisable to add only the revived mushrooms during cooking and leave the liquid for the final ladle for cooking. This way, the aromatic components will remain as much as possible in the food.
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FAQ
Can I use whole wheat flour?
Yes, certainly, but use organic whole wheat flour.
