Pappardelle with Porcini Cream
This pappardelle with porcini cream is a rich and comforting Italian pasta dish made with wide ribbons of fresh pasta and a deeply flavorful porcini mushroom cream sauce. Earthy porcini mushrooms bring depth and elegance to the dish, while the cream creates a silky sauce that clings perfectly to every bite of pasta. It’s a simple yet luxurious recipe that works beautifully for cozy dinners, date nights, or when you want to elevate a classic pasta at home.
Pappardelle are a long, flat and the widest pasta originating from Tuscany. Its name comes from the Italian verb “pappare” which means to gobble and trust me, you will! Here is my mom’s pasta dough recipe!
If you love comforting Italian pasta dishes, you might also enjoy this Mushroom Linguine (Linguine ai Funghi) for another earthy mushroom-forward recipe, or try Butternut Squash Gnocchi for a cozy seasonal pasta option. For a lighter pairing, this Honeydew Feta Salad makes a fresh contrast to the richness of the porcini cream sauce.
Pappardelle with Porcini Cream
Ingredients
Pasta Ingredients
- 4 large eggs
- 400 grams semola rimacinata (i.e. durum wheat flour) or “00” flour or regular flour
Sauce Ingredients
- Extra virgin olive oil
- 1 garlic clove, minced
- 3 cups Porcini mushrooms
- 2 tbsp Porcini Crema
Instructions
- In a large bowl, add flour and hallow out a well in the centre to drop the eggs in.
- With a fork, whisk the eggs and start incorporating the flour from the walls of the well into the eggs until well mixed.
- Transfer onto counter and knead for a few min until elastic and soft. If too dry, wet your hands and knead some more. If too wet, dust your working surface with flour and knead. Let dough rest for 30 min.
- Cut dough into 4 pieces and flour them. Attach the pasta sheet roller to your stand mixer and set pasta roller to #1. Turn on the stand mixer to speed 2 and run the pasta dough through. While still on #1, fold the dough in half and run it through again a few times.
- Increase roller to #2 and pass the dough through twice. Continue to increase the pasta roller setting until you get to #5, always passing it twice per number. When finished rolling, lay pasta on floured surface, continue rolling remaining pieces.
- For the pappardelle cut, flour both sides of pasta sheet and fold in half lengthwise, twice, then make 1” cuts. Unfold the pappardelle and dry for a few min before boiling.
- In a large frying pan, generously drizzle the olive oil and fry the garlic. Add the porcini mushrooms and the porcini crema and cook for about 5-10 min. Salt to taste
- Boil pasta for 5 min. When done, drain (always keeping 1 cup of cooking water) and transfer pasta to the sauce pan and continue cooking for final min. Add a bit of the cooking water if too dry. Enjoy!
Notes
& Porcini Crema at @magasin_berchicci#porcini #pappardelle #pasta #italianfood #foodie #foodstagram #vegetarian #goodfood #yummy
Can I use dried porcini mushrooms instead of fresh?
Yes. Dried porcini mushrooms work very well. Rehydrate them in hot water and use both the mushrooms and the soaking liquid to deepen the flavor of the sauce.
What can I substitute for pappardelle?
If pappardelle isn’t available, tagliatelle or fettuccine are good alternatives. Choose a wide pasta that can hold the creamy porcini sauce.
Can I make this porcini cream sauce ahead of time?
Yes. The sauce can be made ahead and refrigerated for up to 2 days. Reheat gently and add a splash of pasta water or cream before serving.
What a fantastic recipe! Easy to follow and delicious. Thank you so much!