Ingredients:

  • 300g (10.5 oz) 00 flour (or all-purpose flour), plus extra for dusting
  • 3 large eggs
  • Pinch of salt
  • 1-2 tablespoons water, if needed
  • 500g (1.1 lbs) mixed wild mushrooms (e.g., cremini, shiitake, oyster, porcini if available), cleaned and sliced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1 teaspoon fresh thyme leaves, chopped
  • 120ml (1/2 cup) dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 240ml (1 cup) heavy cream
  • 60g (1/2 cup) grated Parmesan cheese, plus extra for serving
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley, for garnish
  • 500g (1.1 lbs) pappardelle pasta (fresh or dried)
  • 2 tablespoons butter, unsalted

Instructions:

  1. Prepare the Pasta (if making fresh): Combine flour and salt. Make a well, add eggs, and gradually incorporate flour. Knead until smooth, adding water if needed. Rest for at least 30 minutes. Roll out dough and cut into pappardelle.
  2. Clean and Prepare the Mushrooms: Thoroughly clean mushrooms with a brush or damp cloth. Slice into even pieces.
  3. Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add garlic and shallot and sauté until softened and fragrant, about 2-3 minutes.
  4. Cook the Mushrooms: Add the sliced mushrooms to the skillet. Sauté until browned and softened, about 8-10 minutes, stirring occasionally. Season with salt and pepper.
  5. Deglaze the Pan: Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until the wine has almost completely evaporated, about 3-5 minutes.
  6. Add Cream and Parmesan: Stir in the heavy cream and Parmesan cheese. Bring to a simmer and cook until the sauce has thickened slightly, about 5 minutes.
  7. Cook the Pasta: While the sauce simmers, cook the pappardelle pasta according to package directions (or until al dente if fresh). Reserve about 1/2 cup of pasta water before draining.
  8. Combine Pasta and Sauce: Add the drained pasta to the skillet with the mushroom sauce. Toss to coat, adding a little pasta water if needed to achieve the desired consistency. Stir in the butter until melted.
  9. Serve: Divide the pasta among bowls. Garnish with fresh parsley and extra Parmesan cheese. Enjoy your Pappardelle Pasta with Mushrooms!