Pappardelle with Porcini Cream

A creamy Italian pasta made with pappardelle and a rich porcini mushroom cream sauce. Earthy, comforting, and perfect for an elegant homemade meal.

5 from 1 vote

Prep Time 1

Cook Time 15

Total Time 1 15

4 large eggs
400 grams semola rimacinata (i.e. durum wheat flour) or “00” flour or regular flour

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!

You can get the Porcini mushrooms