Pappardelle with Mushrooms. My Ode to Pasta.
I love pasta. I’ve written about my love for pasta before but this beautiful, ribbony Pappardelle pasta deserves a post and song of it’s own and for me to write a freaking poem or something. I’ve cooked and tried probably every kind of pasta: spaghetti, angel hair, farfalle, orzo, linguine, orecchiette, fusilli, ravioli, lasagna, ziti, rigatoni, elbow macaroni, penne, rotini, manicotti, tortellini. . is there anything else?
Now, I have finally tried this lovely pasta and I LOVE it! It was harder for me to find this pasta. For me, it was not available at the grocery stores I normally frequent here in WA (QFC, Safeway or Whole Foods) and then one day- I saw it. At Trader Joe’s. The Egg Pappardelle Pasta to be exact.
This pasta is just so lovely and pretty. I love how broad, thick and long the noodles are and how they lay in your pasta dish like ribbons! So beautiful. I would have written a poem but I don’t want to embarrass myself. So, instead, here’s some key info about Pappardelle.
“Pappardelle pasta is an Italian flat pasta cut into a broad ribbon shape. In width, the pasta is between tagliatelle and lasagna. This pasta is traditionally served with very rich, heavy sauces, especially sauces which include game such as wild boar, and it is particularly popular in the winter, when it can make the basis of a hearty, warming meal. This pasta’s name comes from the Italian pappare, a verb which means “to gobble up.”
Some markets carry pappardelle pasta, as do restaurants which offer a range of Italian pastas on their menus. It is also possible to make this pasta at home, with the assistance of a pasta machine or by hand. Typically, pappardelle is made with an egg-based dough, making the pasta richer and fluffier, and the edges of the ribbons of pasta may be fluted or left straight, depending on the taste of the cook.”
My dear friend Jen recently gave me a pasta maker. . so guess what I’ll be making (or trying to attempt I should say)? This Pappardelle looks easy enough? HA! We’ll see . . I am definitely going to give this one a try. . and for now, I leave you with this delicious, simple, not too heavy and super flavorful recipe: Pappardelle with Mushrooms.
I hope you enjoy! Bon Appétit!!
- ½ cup dried porcini mushrooms (about ½ ounce)
- ⅔ cup boiling water
- 8 ounces uncooked pappardelle pasta
- 3¼ teaspoons salt, divided
- 1 tablespoon olive oil + more at the end
- ¼ cup finely chopped shallots
- 2 (4-ounce) packages exotic mushroom blend, sliced or coarsely chopped
- 2 garlic cloves, minced
- 2 tablespoons dry sherry
- 2 ounces freshly grated Parmigiano-Reggiano cheese, divided
- ¼ cup heavy whipping cream
- ½ teaspoon cracked black pepper
- Fresh chives for garnish
- Rinse dried porcini thoroughly. Combine porcini and ⅔ cup boiling water in a bowl; cover and let stand 30 minutes. Drain in a sieve over a bowl, reserving ¼ cup soaking liquid. Chop the porcini.
- Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain in a colander over a bowl, reserving ¼ cup cooking liquid.
- Heat oil in a large skillet over medium-high heat. Add the shallots, mushroom blend, and garlic; sauté 5 minutes, stirring frequently. Stir in the porcini, dry sherry, and remaining ¼ teaspoon salt; cook 1 minute or until the liquid evaporates.
- Finely grate 1 ounce cheese; crumble remaining cheese. Reduce the heat to medium. Stir in the pasta, the ¼ cup reserved cooking liquid, the ¼ cup reserved porcini soaking liquid, ¼ cup grated cheese, the heavy cream, and black pepper into mushroom mixture; toss well to combine. Drizzle with a dash of olive oil; toss well. Serve pasta, sprinkle more freshly grated Parmigiano-Reggiano and garnish with chives.
Recipe adapted from Cooking Light.