I’ve been making my own homemade Pasta for a long time now and I absolutely love it! Both easy and tasty, homemade Pasta is so versatile. You can make so many varieties and endless different dishes from one simple and very good recipe. From tomato sauce, to a rich Ragù, and to this creamy mushroom sauce, there is so many choices. Pappardelle is probably my favourite type of Pasta. I love how all the different sauces ‘cling’ onto each strand of Pasta and how it holds together really well. This creamy mushroom sauce is amazing, it’s so rich, yet really amazingly delicious and so, so simple to make. This would make a great weekend or dinner party recipe, it’s full of some amazing flavours and ingredients and of course is best served with lots of freshly grated parmesan- I’m sure I’m not the only one who likes a lot of cheese on they’re pasta, right? Enjoy and have a great weekend!
This dish is traditionally known in Italian as Pappardelle ai porcini which literally translates as Pappardelle with porcini mushrooms. I love the simplicity of this dish, and the sauce isn’t too overpowering, so the fresh Pasta still remains the star of the show! Also, the sauce alone only takes 15 minutes to make, so if you wanted to use a dried Pasta, you could have a super delicious dish on your table in no time at all!
Just looking at the pictures is making me crave this delicious meal again…
Ingredients (Serves 6)
Fresh Pasta Dough (Makes 500g of Pasta)
400g of 00′ grade Pasta flour
3 free-range eggs
2 free range egg yolks
2 tablespoons of olive oil
Good pinch of salt
Creamy Porcini Sauce
Large knob of butter + a good glug of olive oil
1 small shallot, finely chopped
2 cloves of garlic, finely minced
1 tablespoon of freshly chopped parsley
200g of Mushrooms, cleaned and sliced
Salt and cracked black pepper, to taste
300ml of double cream
For the Porcini mushrooms- if using dried, follow the packet instructions. Take roughly two large handfuls of the mushrooms, pour over enough boiling water to cover the mushrooms fully. Then allow to soak for 30 minutes. Then drain from the water and roughly chop with a sharp knife.
1. For the Pasta: Combine the flour and salt in a large bowl. Make a well in the centre and add the eggs, extra yolks and the olive oil. Mix with a fork until a soft and sticky dough comes together. Then lightly flour a work surface. Knead the dough on the floured surface for 10 minutes. Now cover completely and leave to rest at room temperature for 30 minutes. After half an hour of resting, take about a tennis sized piece of the dough, press in your hands to make a rough rectangle shape and now roll out to the thinnest setting of your pasta machine. Place the long strips of pasta onto a clean surface that has been sprinkled with Polenta or flour. Then roll each sheet of pasta up into a cylinder (as pictured below) and then cut 3/4 inch rounds. Un roll and you will have fresh Pappardelle, hang the fresh strips of pasta on a clean coat hanger or on a flour or polenta dusted surface and leave to dry out.
2. The sauce: Start by soaking the Porcini mushrooms in the water. Once the mushrooms are near enough finished soaking, melt the butter and oil in a large pan. Then sauté the shallot for about 5 minutes or until soft. Then add the garlic, parsley and both types of mushroom. Cook gently on a medium heat for about 5 more minutes. Then add the cream and gently simmer for about 10 minutes or until it has reduced.
3. Meanwhile cook the Pasta: Cook the pasta in rapidly, salted boiling water for about 2-3 minutes, then drain fully. Add the now reduced sauce and toss fully. I like to add a good sprinkling of parmesan at this point and then serve in bowls. Finish with an extra sprinkling of parmesan on top of the pasta and some chopped fresh parsley.