Pappardelle with Porcini Mushrooms

Name: Pappardelle with Porcini Mushrooms
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 2
Ingredients: Type 00 flour 1.6 cups; Eggs 2; Fine salt to taste; Porcini mushrooms 3 ½ cups; Butter 2 tbsp; Garlic 1 clove; Parsley to taste; Fine salt to taste; Black pepper to taste; Parmigiano Reggiano PDO cheese to taste; Butter to taste

it de fr es br

Vegetarian

Difficulty: Average
Prep time: 60 min
Cook time: 15 min
Serving: 2
Cost: Average
Note + 30 minutes of resting time for the pasta

PRESENTATION

Recipe by
Sebastian Fitarau

When autumn rolls into Tuscany, there's just no better time to dive into pappardelle with porcini mushrooms. Seriously good. This dish is a beloved staple, especially when made with fresh, homemade pappardelle. And you know what? These wide ribbons of pasta are just perfect for soaking up that creamy mushroom sauce. Achieving the right dough consistency is key—keeps the pasta tender yet delightfully chewy. Porcini mushrooms, often called the "gold" of the forest, bring a deep aroma and cozy, woodsy feel. Really, they do. This unique flavor profile is kinda like the classic trifolati porcini, but the pappardelle recipe takes it to another level. Finishing with a knob of butter and a sprinkle of Parmigiano Reggiano DOP creates a rich, silky texture—each bite is so so satisfying.

Across Tuscany and beyond, porcini mushrooms are celebrated in all sorts of Italian pasta dishes. Risotto with porcini? Always a hit. Plus, you’ll see combos like pappardelle with speck and porcini on menus everywhere. Thing is, nothing really compares to a genuine porcini mushroom pasta. It's the heart of wild mushroom pasta. And look, while making homemade pappardelle might seem daunting at first, it becomes a fun process once you get the hang of it. I mean, the result? Pasta that's more moist and delicate than anything store-bought. The sauce, mixing fresh forest mushrooms with a touch of butter, balances being rich and light—offering a comforting meal with that little hint of Tuscan flair. Pretty much. This dish pays homage to traditional Italian recipes that bring people together, celebrating food made with care and the finest seasonal ingredients. Whether you are planning a simple pasta dinner or exploring new ways to enjoy mushrooms, pappardelle with porcini mushrooms has this simple, honest flavor with a golden hue that's hard to resist. It's a tasty way to embrace the season and savor the best of what Tuscany has to offer. For real, cannot go wrong.

INGREDIENTS

for the fresh pasta: Type 00 flour 1.6 cups (200 g); Eggs 2; Fine salt to taste

for the porcini mushroom sauce: Porcini mushrooms 3 ½ cups (300 g); Butter 2 tbsp (30 g); Garlic 1 clove; Parsley to taste; Fine salt to taste; Black pepper to taste

for finishing: Parmigiano Reggiano PDO cheese to taste; Butter to taste

Preparation

How to prepare Pappardelle with Porcini Mushrooms

To prepare pappardelle with porcini mushrooms, first start with the fresh pasta: place the flour in a mound on the work surface, place the eggs 1 and a pinch of salt in the center. Start mixing with a fork 2, then begin kneading by hand: you will need to work the dough by pulling and folding it on itself for about 10-15 minutes with energy, until it is elastic and homogeneous 3. If it turns out not perfectly smooth, don't worry: after resting, it will become so.

Let it rest for 30 minutes 4, you can wrap it in plastic wrap and store in a cool, dry place (or in the fridge, only if the temperature in the house is very high). Meanwhile, clean the porcini mushrooms, remove the soil and impurities first by gently scraping with a small knife 5, then with a dry cloth or, if there is a lot of soil, slightly moistened 6.

Separate the stems from the cap 7, then slice everything 8 and set aside 9.

Retrieve the fresh pasta, take a portion and keep the rest under the plastic wrap so it does not dry out. Roll it out with the rolling pin or pasta maker to a thickness of 0.02 inches 10. Divide the obtained sheet into smaller strips 11, lightly flour them and roll the edges towards the center until they meet 12.

Turn so that the sheet is rolled lengthwise in front of you and, with a sharp knife, cut into 1 inch thickness 13. Then lift the obtained rolls 14 and place the nests of pappardelle one by one on a tray lined with parchment paper and lightly floured with semolina 15. Set aside.

Prepare the sauce: place a pat of butter in a pan 16, add the garlic and parsley stems 17. Sauté over medium heat, add the porcini 18, salt, pepper, and cook for 5-6 minutes over high heat.

Add hot water if they dry out too much 19 and, at the end of cooking, remove the parsley stems 20. Boil the pappardelle in salted water to taste for a couple of minutes 21.

Drain the pappardelle into the pan 22, finish with a pat of butter 23 and season with parsley 34.

Add Parmigiano Reggiano to taste 25 and mix 26. Serve the pappardelle with porcini mushrooms hot 27.

Storage

Pappardelle with porcini mushrooms can be stored for one day in the refrigerator. The porcini sauce can be stored for a couple of days in the refrigerator.

You can freeze the pappardelle raw. For freezing, place the pasta nests spaced out on a tray and then put them in the freezer to harden for a couple of hours. Once well hardened, put them in freezer bags and store them back in the freezer. When you need them, boil them directly from frozen in boiling water and proceed as per the recipe.