This wild mushroom pappardelle recipe is one of the reasons I look forward to this season. Fresh handmade pappardelle pasta embraces the flavors of fall with a delicious mix of wild mushroom and Porcini.
When it comes to Italian food, less is more. When I make this recipe I'm sometimes tempted to add more herbs, some cream, and some cheese. And all these additions would still make this dish delicious, but the simplicity of the few ingredients makes it taste like home to me.
If you're like me that as soon as October starts you fill your fridge with mushrooms, pumpkins, and cabbage, then you'll probably love this recipe! If you don't have time to make handmade pasta, you can of course skip the step and use store-bought pappardelle, fettuccine, or tagliatelle.
What is the difference between Pappardelle and Tagliatelle?
Pappardelle is probably the lesser-known type of ribbon pasta. There are 4 main types of ribbon pasta: Tagliolini, Tagliatelle, Fettuccine, and Pappardelle. They are all made with the same dough and the only difference is their size, or better, their width.
- Tagliolini: The smallest of the bunch, they're somewhere between Spaghetti and Tagliatelle. Their width should be between 1/32 inch and 1/16 inch (1-2 mm)
- Fettuccine: Slightly smaller than tagliatelle, they're the least commonly used type. Their width should be between ⅛ inch and 3/16 inch (3-5 mm)
- Tagliatelle: Probably the most common kind and one of the most versatile. Their width should be between ⅛ inch and ⅜ inch (4-10 mm)
- Pappardelle: The widest of all, their size makes them very unique and not so versatile, but very delicious. Their width should be about 1 inch (2-3 cm)
- Flour and Eggs. These are the ingredients to make fresh Pappardelle Pasta from scratch. If you want, you can also use store-bought fresh Pappardelle pasta to speed up the time.
- Dried Porcini. I always have a stock of dried Porcini mushrooms in my pantry, ready to be added to any mushroom recipe as they add an incredible depth of flavor that can be hardly achieved by other mushroom types.
- Wild Mushrooms. My supermarket offers ready-made boxes of mixed wild mushrooms of different varieties. If you can't find something similar, you can buy separately the mushrooms you prefer. See below which mushrooms are best to use for this recipe.
Which Mushrooms are best for this Recipe?
When I make recipes with mushrooms, I love to either use only Cremini, or a mix of wild mushrooms. My supermarket sells boxes of different mixes of mushrooms so it makes it easier to choose. If you don't find these types of mixes, you can make your own, including some of the below mushrooms which are the most common and most flavorful.
- Cremini or Button Mushrooms
- Portobello Mushrooms
- Shiitake Mushrooms
- Oyster Mushrooms
- Nameko Mushrooms
- Lobster Mushrooms
- Enoki Mushrooms
- Chanterelle Mushrooms
- and of course, Porcini Mushrooms
See also this post about the most common and flavorful mushrooms.
Porcini mushrooms are one of the most expensive and difficult-to-find mushrooms because they're not widely cultivated. Although thankfully you can easily find them dehydrated so they're always a perfect and delicious addition to any mushroom recipe.
How to make Mushroom Pappardelle
This recipe is in 2 steps: the pasta and the sauce. If you prefer to use store-bought pasta, you can skip the first step and make only the mushroom sauce.
Make the Pappardelle Pasta:
In a bowl, mix the flour with the beaten eggs and knead until you get a smooth dough.
Add some more flour if it's too sticky. Cover the dough in plastic wrap and set it aside to rest for 15 minutes.
With a pasta machine or a rolling pin, stretch the pasta dough until you get a thin sheet.
then dust it with flour and roll it loosely, then with a sharp knife cut the ribbons about 1 inch wide.
Set the pappardelle on a clean cloth to rest. Meanwhile, bring a large pot of salted water to boil.
Make the Sauce:
In a large pan or a skillet, drizzle some olive oil and add the garlic cloves. Heat for a minute or two, then add the chopped mushrooms and brown for a few minutes. Add the wine and season with salt and pepper. Turn down the heat.
Add the pasta to the pan with the mushrooms, then add a little bit of pasta water and the grated Parmigiano cheese. Gently mix until the pappardelle is coated with the creamy mushroom sauce.
FAQ & Tips
Yes, of course, I won't judge! 😀 I love making homemade pasta when I have the time, but store-bought pasta is always a great quicker alternative. Just make sure you buy good quality brands, and in the case of egg pasta like Pappardelle and Tagliatelle, it would be preferable to buy refrigerated fresh pasta for the best result.
Yes, you can! Do not thaw them and add them to the hot pan directly from frozen, then follow the same steps as in this recipe, just add a few minutes more to the cooking time.
You can make egg pasta a few hours ahead but not longer, unfortunately. While semolina pasta can dry completely and last for days and weeks, egg pasta cannot live at room temperature for more than a few hours, due to having raw eggs. Fresh pasta should also never be stored in the fridge because it will oxidate and become sticky. A great alternative is to freeze fresh pasta and then toss it directly in boiling water without thawing.
Related Recipes you might like
If you like this recipe, try also these other recipes with fresh pasta:
If you like this recipe, you can leave a comment and a star rating to support me. ★★★★★
Thank you so much!
Wild Mushroom Pappardelle
For the Pasta
- 2 Eggs
- 1 ⅓ cup All-Purpose Flour
For the Mushroom Sauce
- 0.4 oz Dried Porcini Mushrooms
- 7 oz Wild Mushrooms, fresh
- 2 Garlic cloves
- ¼ cup White Wine
- 2 tablespoon Parmigiano cheese, grated
- Olive Oil
- Black Pepper
- Add the dried Porcini mushrooms in a bowl and cover them with boiling water. Set them aside to rehydrate for about 30 minutes.
Make the Pappardelle:
- In a large bowl, add the flour, a pinch of salt, and the 2 eggs. Beat the eggs with a fork and slowly incorporate the flour until you get a sticky dough.
- Knead the dough with your hands for 5-10 minutes, adding more flour if needed, until you get a smooth dough. Cover the pasta dough in plastic wrap and set it aside to rest for 15 minutes.
- Dust a cutting board with flour and divide the dough into 2 or 3 pieces. With a pasta machine or a rolling pin, roll the pasta a few times until you get a thin sheet.
- Dust the pasta sheet with flour and roll it loosely. With a sharp knife, cut the ribbons about 1 inch wide. Unroll the pappardelle and set them on a clean towel to rest.
- Meanwhile, bring a large pot of salted water to boil.
Make the Mushroom Sauce:
- Drain and squeeze the porcini mushrooms, keeping the water aside. Chop and slice all the mushrooms.
- In a large pan, drizzle some olive oil and add the peeled and halved garlic cloves. Cook for a couple of minutes until they start to sizzle, then add all the mushrooms.
- Sauté the mushrooms for a few minutes until they start to brown, then add the white wine. Turn the heat to low and season with salt and pepper to taste. Add a little bit of the porcini water to the pan and stir.
- When the water starts boiling, gently add the pappardelle pasta, being careful to add them one by one so they don’t stick to each other. Cook the pasta for 2-3 minutes, then carefully drain it keeping a cup of pasta water aside.
- Add the pappardelle pasta to the pan with the mushrooms and add some pasta water too. Gently mix the pasta with the mushrooms until they are fully coated.
- Add the grated Parmigiano cheese and mix until you get a creamy sauce.
- Serve immediately with freshly chopped parsley on top.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.