Jul 14 2026
Restaurants›DECO Wilmington›Pappardelle Recipe

Pappardelle Recipe

Inspired by DECO Wilmington
Time2h
Serves4

Fresh egg dough, cooked in a truffle and fontina cheese sauce, with mushroom xo (finely diced mushrooms & different types of onion cooked down slowly), and braised short rib.*contains dairy

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Ingredients

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Pappardelle Pasta

Truffle and Fontina Cheese Sauce

Mushroom XO

Braised Short Rib

Method

Pappardelle Pasta Preparation

  1. 1

    Make the Dough

    In a large bowl, combine the all-purpose flour and make a well in the center. Add the eggs into the well and mix with a fork until combined. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

  2. 2

    Roll the Dough

    After resting, divide the dough into quarters. Roll each quarter into thin sheets using a pasta machine or a rolling pin. Cut the sheets into wide ribbons (about 1-inch wide) to create pappardelle.

Braised Short Rib Preparation

  1. 3

    Sear the Short Ribs

    Preheat the oven to 300°F (150°C). Season the short ribs with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.

  2. 4

    Cook the Vegetables

    In the same pot, add the chopped carrots, celery, and onions. Sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute.

  3. 5

    Braise the Ribs

    Add the red wine to deglaze the pot, scraping up any brown bits. Return the short ribs to the pot, add beef broth and bay leaves. Bring to a simmer, cover, and transfer to the oven. Braise for 3 hours until tender.

  4. 6

    Rest and Shred

    Once done, remove the short ribs from the oven and let rest for 15 minutes. Shred the meat and discard the bones. Reserve the braising liquid.

Mushroom XO Preparation

  1. 7

    Cook the Mushrooms and Onions

    In a skillet, heat olive oil over medium heat. Add the finely diced onions, shallots, and garlic, sauté until translucent. Add the diced mushrooms and cook down until they release their moisture and become caramelized, about 15-20 minutes.

  2. 8

    Finish the XO

    Stir in soy sauce and season with salt to taste. Set aside.

Truffle and Fontina Cheese Sauce Preparation

  1. 9

    Make the Sauce

    In a saucepan, heat heavy cream over medium heat. Once warm, reduce heat and add Fontina cheese, stirring until melted and smooth. Drizzle in truffle oil and season with salt and black pepper. Keep warm.

Final Assembly

  1. 10

    Cook the Pappardelle

    In a large pot of salted boiling water, cook pappardelle for about 3-4 minutes until al dente. Drain and reserve a bit of pasta water.

  2. 11

    Combine Everything

    In a large skillet, combine the cooked pappardelle, braised short rib meat, mushroom XO, and truffle sauce. If the mixture is too thick, add a splash of reserved pasta water to loosen it.

  3. 12

    Serve

    Plate the pappardelle and garnish with additional Fontina cheese if desired. Enjoy your luxurious dish!

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