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Pappardelle with Wild Mushrooms

For Pappardelle with Wild Mushrooms

Pasta Dough

00 flour 300 g
large whole eggs 3 pc


olive oil 3 tbsp
garlic 3 cloves
wild mushrooms 100 g
whole egg 1 pc
egg yolk 1 pc
pecorino cheese 80 g
flat parsley 1 handful
salt & pepper


salted boiling water


  • Combine eggs with flour to form dough knead lightly until smooth and wrap in cling film to rest

  • Divide dough into 4 and pass though pasta machine until nice and thin then cut into pappardelle shape

  • Finley slice garlic and parsley

  • Heat olive oil and add garlic then saute mushrooms 

  • Mix egg, yolk with cheese and loosen up with pasta water

  • Cook pasta in boiling water for 60 seconds then add to pan 

  • Toss through with cheese mix and finish with parsley and black pepper


  • Tempering:slowly raising the temperature of the eggs while incorporating a hot liquid into them to prevent curdling 


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Uncooked pasta per portion:
    60-100 g of dried pasta ; 70-120 g of fresh pasta ; 100-130 g of gnocchi ; 120-150 g of filled pasta
  • Pappardelle: a long, flat and broad ribbons-liked egg pasta
  • Good pasta: al dente(or to your desired texture), well-seasoned(balanced flavor), proper sauce coating(emulsified sauce)
  • Better let your sauce wait for pasta instead of pasta wait for the sauce

credit to chefthombateman

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