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Porcini Pappardelle

Porcini Pappardelle (with morels)

Ingredients

  • 1 lb. pappardelle egg noodles recipe below or use store-bought
  • Pasta Sauce:
  • 2-3 Tbsp. olive oil
  • 1 large shallot or ½ red onion finely diced
  • 1 cup chopped porcini
  • 6-8 oz. fresh porcini thinly sliced
  • 5 or 6 dried morel mushrooms reconstituted and chopped
  • ½ cup dry white wine
  • ¼ cup freshly snipped parsley
  • ½ cup half & half or cream
  • Salt and pepper to taste
  • 1/2 cup freshly grated Parmesan or Pecorino Romano

Egg Noodles

  • 5 oz. all-purpose flour
  • 5 oz. semolina flour
  • 1 tsp. salt
  • 2 large eggs
  • 4 egg yolks

Instructions

Porcini Pappardelle (with morels)

  • Heat 1 Tbsp. olive oil in a large skillet. Sear sliced porcini over medium-high heat until beginning to brown on the edges.
  • Season with salt and pepper and set aside on a plate. Using the same pan, add another Tbsp. olive oil and cook shallots until translucent.
  • Add chopped porcini and cook until tender and beginning to brown.
  • Meanwhile, place dried morels in a bowl and cover with boiling water to reconstitute. When plump, drain and reserve liquid.
  • Strain liquid in a fine tea strainer to eliminate any dirt and set aside. Rinse morels and chop.
  • Add morels to shallots and porcini in the sauté pan and continue to cook for a few more minutes, until beginning to brown and get a little bit crispy on the edges.
  • Add wine to pan and deglaze pan, scraping the bottom for any mushrooms or shallots that may be stuck on the bottom.
  • Add cream and reserved morel liquid.
  • Season to taste with salt and pepper. When ready to serve, toss cooked pasta with sauce and sprinkle Parmesan and parsley over each serving.

EGG NOODLES

  • Mix salt with flour and place on a large cutting board, or in a large bowl. Make a well in the center of the flour.
  • Break eggs together and mix well and pour into the well of the flour.
  • Start mixing with a fork, bringing more and more flour into the mixture as you go.
  • Finally, gather the dough together into a ball, incorporating as much of the flour as you can. The dough will be pretty stiff at this point.
  • Knead dough for 8-10 minutes, dusting with flour as needed.
    Form dough into two discs and wrap with plastic wrap. Allow the dough to sit at room temperature for about half an hour.
  • Now, using either a rolling pin or a pasta maker, (we LOVE our Atlas Marcato 150 hand crank pasta maker) roll dough to desired thickness and cut into 5/8-inch strips for the pappardelle. Hang over chairs or on your pasta drying rack to dry for several hours before cooking.