Nutrition Facts Per Serving: 393 calories; fat 14.2g; saturated fat 6.1g; mono fat 4.3g; poly fat 0.9g; protein 15.8g; carbohydrates 49.3g; fiber 4g; cholesterol 38mg; iron 1mg; sodium 585mg; calcium 201mg. Advertisement
We frequently prepare this dish because my family and friends absolutely love it.
i thought this was very tasty. I used amish wide noodles, white mushrooms, and about 10 ounces of baby bellas. had half and half on hand instead of heavy cream. will make again, and probably use the same ingredients. I might experiment with a different pasta, but I doubt it will make a difference because the rest of the dish works better together.
I followed the recipe exactly, and it came out even better than I had hoped. The dried mushrooms in the store took me a while to find (I discovered them in the produce section under a stand), but everything else was simple to locate. I’ll definitely make this again for company and serve it with garlic bread the next time. I could also prepare this as a casserole and bake it in the oven using a different kind of pasta.
I really enjoyed this dish. I like its simplicity of flavor. Deeply flavorful mushrooms, chewy pasta (I used farfalle because it’s my favorite), and a light sauce coating More creamy sauce would make it even better in my opinion, but it wouldn’t be as “light” then. No truffle oil for me, thank you very much.
Delicious – I would totally serve this to guests. Once the ingredients are prepared and chopped, it is fairly simple to put together. I substituted shiitake mushrooms because I couldn’t find the gourmet blend of mushrooms. The truffle oil really makes it. Will definitely keep this one in our semi-regular rotation. FWIW, I can find the pasta at Trader Joes.
I followed the recipe exactly and it was delicious; I will definitely make it again.
My teenagers made this and it was delicious. The truffle oil adds such a subtle richness. Long fusilli was used, and the pasta effectively absorbed the sauce. We will be making it again.
This is nearly identical to one that Biba Caggiano, a chef, cookbook author, and restaurant proprietor, published several years ago. Given that this is a “light” version, I am eager to compare.
I made this last night with 1 oz. sliced white mushrooms, one (8 oz?) package of dried porcini mushrooms, and I omitted the truffle oil because I had forgotten to buy any, and I used extra-wide egg noodles. Because it was what I had on hand, I also used light cream. The result was truly outstanding. My husband consumed the remaining portions in one sitting after I had roughly 1-1/2 servings. Even without those additions, we both enjoyed it; however, the next time I’ll add a few different varieties of mushrooms and some lemon juice. Id serve it to guests in a heartbeat.
I advise you to use pasta that is thinner and less voluminous, one that brings out the pricey mushrooms. We had a pricey and unsatisfying dinner, but we’re happy if it goes better for you. We ought to have given this “25 best-ever” recipe a second look before using an imported egg pasta that we usually reserve for hearty sauces like bolognese or boscaiola. The wide pappardelle overpowered the mushroom-cream sauce even though we used more porcini than was specified.
This our new favorite dish. Amazing!
I thought this was fantastic; I didn’t cook, but I did assist, and it didn’t seem difficult. Tasted delicious.
This was good, but not a huge standout. I thought the flavor lacked depth and could have used a little acidity or something because it was a bit one-note.
I made my own pappardelle noodles according to the directions in the recipe. It was wonderful and the family enjoyed. No leftovers. Served with Caesar Salad.
I added sun dried tomato to the porcini soak along with some leftover roasted chicken and more of the following: about 14 fresh sage leaves, 4 cloves of garlic, and it was amazing. Since this was such a hit, I can’t wait to try the other best recipes!
I would add one more clove of garlic the next time because this was delicious and made your eyes roll in the back of your head. I think the salt calculations are also wrong. Our gourmet Italian Restaurant in town charges 16. 99 for this dish!.
I used Farfalle pasta because I didn’t have any pappardelle and it was absolutely delicious. I combined portebella and common white mushrooms with the porcini I used. Since my local store was out of truffle oil, I used two tablespoons of truffle brie and swapped the sherry for Maderia. Will definately be making this again! Advertisement.
Simple, homemade pappardelle pasta is a deliciously versatile shape to make! Pictured below topped with crispy mushrooms, clouds of Parmesan cheese, and lemon.
Its time for another pasta session! Pappardelle is one of the pasta shapes I prepare most often. The easy-to-make wide ribbons sweep up sauces beautifully. Flecks of flavor, like zests and grated cheese, love to cling to the expansive surface area. A bowl of homemade pappardelle is a real treat. Lets talk though the process of making the pasta, and then Ill share a simple pairing with oven-crisped mushroom, Parmesan and a lemon accent that I like a lot.
The proportion of eggs to flour in pappardelle served at restaurants is frequently much, much higher than in my homemade version. With the former, egg yolk weight can be equal to flour weight. That means that for the amount of flour we’re using today, you might need close to two dozen yolks. Some eggs will be used in this version, but nothing excessive.
For home-style pappardelle, I like to use 4 eggs for 400g of flour. It ends up being more egg-y than this basic homemade pasta recipe, but it works great, I always have the ingredients on hand, and its perfect for everyday cooking and eating. And there are eggs leftover for the rest of the week.
The pappardelle you see pictured here was made with “00” flour. “00” is powder-fine and made with low gluten, soft wheat flour. If you don’t have “00” you can certainly use all-purpose flour. Or use equal parts “00” and unbleached all-purpose flour. Once youre comfortable with this, you can even swap in a bit of whole-grain flour if you like – until you have a blend you love. A bit of rye flour is nice for winter pappardelle, or you could play around with chickpea flour, or even oat flour. I have it on my list to try a bit of mesquite flour at some point.
How To Make Pappardelle Dough By Hand
Although the recipe that follows covers this, I wanted to include some step-by-step instructions just in case.
Create a mound of flour right on the counter to begin. Make a large crater in the top, then add the eggs, salt, and olive oil.
Break up the eggs with a fork, being careful not to pierce the flour mound’s walls. The eggs should be kept inside, but if they do break through, use a spatula or bench scraper to scoop them back in. At a time, gradually incorporate more and more flour into the eggs. 2 tablespoons of cold water should be drizzled over the mixture as you continue to mix it to form a dough.
You might not need more water if you only use all-purpose flour. If you feel like your dough is too dry, you can drizzle a little more as you go with some of the other flours because they are a little thirstier. You want to avoid having a wet dough, so it should resemble the photos. I typically end up using 4-5 tablespoons of water in total when I use some of the other flours.
I’ve found that a spray bottle is my favorite way to add water to pasta dough without adding too much, but drizzling works too. Use your hands to bring the dough together into a bag and knead for 7-10 minutes, until the dough is silky smooth and elastic.
FAQ
How should pappardelle be cooked?
Make sure your sauce is ready because fresh pappardelle only takes 3 to 4 minutes to cook and is best eaten right away. Bring a large pot of water to a boil. Once boiling, add a generous amount of salt. When the pasta is al dente, add it and cook for 3–4 minutes.
How long does egg pappardelle take to cook?
Bring a sizable pot of salted water to a boil when ready to use. Cook the pasta for 2 to 3 minutes, or until it is al dente. Drain.
What is pappardelle pasta used for?
Pappardelle, traditionally egg-based long, flat ribbons of pasta, are a specialty of Toscana (Tuscany), a region renowned for its hearty, flavorful sauces that are typically made with meat. Pappardelle is the ideal vehicle for ragus and sauces with a larger surface area due to its rough texture.
How do you make Barilla pappardelle pasta?
- Add salt to taste and bring a large pot of water to a rolling boil.
- Add pasta to boiling water.
- Cook for the length of time indicated on the pack.
- Remove from heat.
