Pappardelle De Hongos Recipe

Make the Pappardelle

In a large mixing bowl, combine the flour and salt. Create a well in the center, and add the eggs. Using a fork, beat the eggs, gradually incorporating the flour until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

Roll out the Dough

After resting, divide the dough into four pieces. Roll out each piece using a pasta machine or a rolling pin until very thin (about 1/16 inch). Cut into wide strips (about 1 inch) to create pappardelle. Dust with flour to prevent sticking.

Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pappardelle for about 3-4 minutes until al dente. Drain and set aside.

Prepare the Mushroom Sauce

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the sliced cremini mushrooms and cook until they are tender and browned, about 5-7 minutes.

Finish the Sauce

Reduce the heat and add the heavy cream to the skillet. Stir to combine, then add the grated Parmesan cheese, truffle oil, and black pepper. Cook for another 2-3 minutes until the sauce thickens slightly.

Combine and Serve

Toss the cooked pappardelle in the mushroom sauce until evenly coated. Garnish with chopped parsley and extra Parmesan if desired. Serve immediately.