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    Home » Fresh Pasta » Pappardelle ai Funghi (Wild Mushroom Pappardelle)

    Pappardelle ai Funghi (Wild Mushroom Pappardelle)

    Published: Oct 17, 2021 · Modified: Sep 26, 2022 by Jessica Montanelli · This post may contain affiliate links.

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    Total time to make this recipe: 45 minutes
    Jump to Recipe Print Recipe
    two bowl with ribbon pasta and mushrooms

    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.

    fork taking a portion of pappardelle ai funghi

    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.

    You may also like other mushroom recipes like these Wild Mushrooms Ravioli, or this Pumpkin and Porcini mushrooms Risotto.

    Jump to:
    • What is the difference between Pappardelle and Tagliatelle?
    • Ingredients
    • Which Mushrooms are best for this Recipe?
    • How to make Mushroom Pappardelle
    • FAQ & Tips
    • Related Recipes you might like
    • 📖 RECIPE

    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)

    Ingredients

    ingredients list to make mushroom pappardelle
    • 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.

    (affiliate link):

    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:

    eggs and flour in a blue bowl

    In a bowl, mix the flour with the beaten eggs and knead until you get a smooth dough.

    pasta dough kneaded inside a blue bowl

    Add some more flour if it's too sticky. Cover the dough in plastic wrap and set it aside to rest for 15 minutes.

    hands rolling out a pasta sheet with a pasta machine

    With a pasta machine or a rolling pin, stretch the pasta dough until you get a thin sheet.

    hands cutting with a knife a pasta sheet into strips

    then dust it with flour and roll it loosely, then with a sharp knife cut the ribbons about 1 inch wide.

    hands unrolling pasta strips into pappardelle on a wooden board

    Set the pappardelle on a clean cloth to rest. Meanwhile, bring a large pot of salted water to boil.

    Make the Sauce:

    wild mushrooms cooking in a pan with a wooden spoon

    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.

    ladle pouring pasta water in the pan with the mushrooms

    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.

    overhead of two bowls with mushroom pappardelle

    FAQ & Tips

    Can I use store-bought pasta?

    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.

    Can I use frozen mushrooms?

    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.

    Can I make fresh pasta ahead of 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.

    two bowl with ribbon pasta and mushrooms

    Related Recipes you might like

    If you like this recipe, try also these other recipes with fresh pasta:

    • How to make Pici Pasta (no tools needed)
    • Wild Mushroom Ravioli (with Creamy Garlic Parmesan Sauce)
    • Tortelloni with Ricotta and Herbs
    • Spelt Cavatelli with Creamy Broccoli Sauce

    If you like this recipe, you can leave a comment and a star rating to support me. ★★★★★
    Thank you so much!

    📖 RECIPE

    two bowl with ribbon pasta and mushrooms

    Wild Mushroom Pappardelle

    Large ribbons of fresh pasta coated with flavorful wild mushrooms. Pappardelle ai Funghi is a classic Fall dish made in Italy and enjoyed by mushrooms lovers.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Servings: 2 people
    Author: Jessica Montanelli

    Equipment

    • Pasta Machine

    Ingredients

    For the Pasta

    • 2 Eggs
    • 1 ⅓ cup All-Purpose Flour
    • Salt

    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
    • Parsley
    • Olive Oil
    • Salt
    • Black Pepper

    Instructions

    • 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.

    Notes

    You can store leftovers in an airtight container in the fridge for up to 3 days. Add a couple of tablespoons of water before reheating.
     

    Nutrition

    Calories: 465 kcal | Carbohydrates: 77 g | Protein: 19 g | Fat: 7 g | Saturated Fat: 2 g | Cholesterol: 167 mg | Fiber: 5 g

    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Course: Main Course
    Cuisine: Italian
    Have you tried this recipe?Snap a photo and tag @jess.cookingmydreams or use the hashtag #cookingmydreams!

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    Comments

    1. btmaoilpress

      November 30, 2021 at 2:52 am

      5 stars
      This recipe of yours looks very special, this combination looks very good, I also want to try it, is this difficult to make?

      Reply
      • Jessica - Cooking my Dreams

        December 01, 2021 at 6:53 pm

        It's not too difficult, I hope you'll try it! 🙂

        Reply

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