Pappardelle & Mushrooms Recipe
Recipe information
Make Pappardelle & Mushrooms in just 1h . House made pappardelle, w/local organic mushrooms tossed w/ parmesan, leeks, in a garlic butter sauce and a touch of white truffle oil
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Ingredients
Pasta
Sauce & Toppings
Main Ingredient
Making the Pappardelle
1. Prepare the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well.
2. Mixing the Dough
Using a fork, gradually incorporate the flour into the eggs until a rough dough begins to form.
3. Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
4. 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 it's about 1/8 inch thick.
5. Cut the Pappardelle
Cut the rolled dough into wide strips (about 1 inch) to create pappardelle. Dust with flour to prevent sticking.
Preparing the Sauce
6. Sauté the Leeks and Garlic
In a large skillet, melt 2 tablespoons of butter over medium heat. Add sliced leeks and sauté for about 3-4 minutes until soft. Add minced garlic and cook for another minute until fragrant.
7. Cook the Mushrooms
Add the local organic mushrooms to the skillet. Sauté for about 5-7 minutes until they are golden brown and tender.
8. Finish the Sauce
Add the remaining 2 tablespoons of butter to the skillet and allow it to melt. Stir in the grated Parmesan cheese and a splash of pasta cooking water to create a creamy sauce. Season with black pepper to taste.
Cooking the Pasta
9. Boil the Pappardelle
Bring a large pot of salted water to a boil. Add the pappardelle and cook for about 3-4 minutes or until al dente. Reserve 1 cup of pasta water, then drain the pasta.
10. Combine Pasta and Sauce
Add the drained pappardelle to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to reach desired sauce consistency.
Serving
11. Plate the Dish
Divide the pappardelle among serving plates. Drizzle with white truffle oil, and garnish with chopped fresh parsley.
12. Serve and Enjoy
Serve immediately, and enjoy your homemade pappardelle with mushrooms!
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