Pappardelle with Wild Mushrooms

Pappardelle with Wild Mushrooms

Prep Time


Cook Time



Pappardelle with Wild Mushrooms

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This pasta sauce is easy to make and the earthy flavor of the mushrooms brings out the taste of the fresh pappardelle.

Nutrition Facts per Serving:

Calories: 430 Fat, Total: 18g Carbohydrates, Total: 52g
Cholesterol: 121mg Sodium: 257mg Protein: 18g
Fiber: 5g % Cal. from Fat: 38% % Cal. from Carbs: 48% Tip: Fresh snipped chives are a flavorful and colorful garnish to fresh pasta. This task is made even easier if you use a pair of kitchen scissors to snip the chives directly over the pasta just before serving. This handy tool is great for all your kitchen chores and even in the herb garden.

OXO 8.75-in. Good Grips Kitchen & Herb Scissors

Product Recommendation

VillaWare 6.5-in. Pasta/Pastry Cutter

Product Recommendation

Pfaltzgraff Set of 4 Linea Pasta/Dinner Bowls Tip: Don’t make a mess of your kitchen counter when preparing fresh pasta, pizza or pastry dough. Use a wood pastry board large enough for all your baking and pastry needs. Wood helps absorb any excess moisture when kneading the dough so you add less flour. It is also the best surface for drying freshly cut pasta as the wood absorbs any moisture in the dough.

MIU 24-in. Pastry Board

Product Recommendation

VillaWare Imperia Hand Crank Pasta Machine

Product Recommendation

Bartelt 12×15 Pasta Drying Rack


  • 2 tablespoons plus 4 teaspoons extra-virgin olive oil
  • 3 pounds assorted wild or cultivated mushrooms (such as oyster, porcini, cremini, portobello and stemmed shiitake), trimmed, large mushrooms cut into same size as smaller mushrooms
  • 2 small onions, quartered lengthwise, then thinly sliced crosswise
  • 4 ounces thinly sliced prosciutto, cut crosswise into 1/4-inch-thick slices
  • Sea salt
  • 1 small bunch fresh chives, snipped
  • 2 1/2 cups all-purpose flour
  • 3 large eggs
  • Generous pinch of sea salt


  • 1 Follow method for making Fresh Pasta with Garlic and forming 5-inch wide pasta sheets. Working with one sheet at a time and using pasta cutter, cut pasta sheets crosswise on work surface into 1 1/2-inch-wide ribbons to make short pappardelle. Let pasta dry on work surface 10 minutes.
  • 2 Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium heat. Add mushrooms and saute until juices form, about 4 minutes. Add onion and saute until mushrooms are tender and liquid has reduced by half, about 5 minutes. Stir in prosciutto. Season to taste with sea salt. Keep warm over very low heat.
  • 3 Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring often, about 1 1/2 minutes. Drain. Divide pasta evenly among four pasta bowls. Drizzle 1 teaspoon oil over each. Spoon mushroom mixture atop pasta, dividing equally. Sprinkle with chives and serve.
  • 5 MAKING DOUGH: Sift flour onto large flat work surface. Form well in center of flour. Place eggs and salt in well; whisk lightly with fork to blend. Using fork, gradually mix flour from inside walls of well into egg mixture to form coarse dough. Knead until dough is satiny and surface is almost smooth, about 4 minutes. Form dough into ball. Cover with plastic wrap and let dough rest at least 30 minutes and up to 3 hours.
  • 6 KNEADING DOUGH: Set rollers for pasta machine, on widest setting. Using dough cutter, cut dough into eight equal pieces. Form each piece into ball; flatten into disks. Run one dough disk through rollers, dusting lightly with flour if dough sticks (keep remaining dough disks covered). Working on lightly floured surface, fold dough into thirds as for business letter. Pass dough, edges first, through rollers again. Repeat process six times, keeping rollers at widest setting and lightly dusting rollers with flour if dough sticks.
  • 7 FORMING PASTA SHEETS: Adjust width of rollers to next smaller setting, and pass dough through rollers. Continue adjusting roller width to smaller settings, running dough through each setting without folding, and dusting rollers very lightly with flour if necessary until long dough sheet forms, about 24 to 30 inches long.
  • 8 Hang strips over pasta drying rack, just until pasta is slightly dry, about 10 minutes (pasta should not be brittle or wet). Repeat kneading remaining dough disks and forming them into pasta sheets.
  • 9 VARIATIONS:For Fresh Pasta with Garlic: Mix 1 minced large garlic clove into egg and salt mixture in center of flour well. For Fresh Pasta with Thyme: Mix 2 teaspoons fresh thyme leaves into flour before blending with egg and salt mixture.


15 Apr

April 15, 2023 12:36 pm · By:

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