Pappardelle with Mixed Wild Mushrooms
How can you resist a big plate of mixed mushrooms when they're staring at you in the supermarket?
Pappardelle are tagliatelle’s fat older brother and, at least for me, are the far superior of the two. When you eat pappardelle every centimetre of your mouth is involved. Pappardelle tell you ‘I am here, deal with it!’
Of course, as always, this is a super simple recipe with only a few ingredients;
The Italian way 🇮🇹
For the Pappardelle
300g Durum Wheat Flour
A pinch of Turmeric for colour
For the Mushrooms
300g Mixed Mushrooms
10g Dried Porcini Mushrooms
2 Cloves of Garlic
Handful of Parsley
Glass of White Wine
For the pasta
Mix 300g Durum Wheat Flour with 150ml Water, a pinch of salt and a pinch of turmeric. Then, follow the basic dough recipe.
When your dough is ready, roll out rectangles and either fold the rectangle onto itself a few times (with plenty of flour on the sheet each time) and cut 2-2.5 cm strips, or alternatively cut the strips directly from the rectangle.
The pappardelle should be thicker both in width and height than tagliatelle, but remember that they will expand in water.
For the mushrooms
Pour boiling water over the Porcini Mushrooms and let them infuse the water for 10 mins.
Heat some oil in a pan and add the whole garlic cloves.
Once they are fragrant add the mixed mushrooms and parsley. Mix and stir for 1 minute. Add salt and pepper
Add the Glass of White Wine and let evaporate.
Remove the porcini mushrooms from the water and keep the broth, chop the porcini and add to the pan.
Cook the mushrooms for 10 minutes.
Add the porcini broth to the pan, stir in and add the pasta and a little of the cooking water.
Mix everything well and serve!