Homemade Pappardelle with mixed mushrooms and I want to go to Italy

Finally I made it to the farmer’s market on Saturday. There is a real nice one in our area and I haven’t been there for quite some time. I bought some real beautiful mushrooms for last night’s dinner. I wanted to make some homemade pasta with mixed mushrooms. I had this nice and simple receipe in mind from an oldschool Jamie Oliver book that I have. Everytime I pick this book from the shelf I am amused about the 1999 Hawaiian shirt that he wears on the cover. But the book gives a nice explanation on how to make pasta step by step.

homemade pappardelle with mushrooms

homemade papardelle

I really need to invest in a good pasta maker. I don’t have one so I had to roll out the pasta dough with rolling pin for about twenty minutes until it was thin enough. But it was fun and I really gained some muscles doing this I guess. I made Pappardelle. Pappardelle are the large and broad Fettuccine. Usually they are about 3-4 centimetres wide. So they are much easier to make for beginners who don’t have a pasta machine than the thinner types such as Tagliatelle or Taglierini. Fresh pasta is something really nice.

I really love Italian food, which is one of the main reasons why I want to go to Italy again in the summer. We were thinking about Tuscany or Sardinia. Let’s see. Is food also the first thing that pops into your mind when you think about Italy?

pappardelle dough
homemade pappardelle dough and ready
mushrooms for homemade papardelle

What you need for four people:

  • 500g wheat flour
  • 7 medium eggs
  • 400g mixed mushrooms (e.g. button mushrooms and king oyster mushrooms)
  • Olive oil
  • 2 Garlic cloves, finely chopped
  • 2 dried chili peppers, finely chopped
  • Juice of half a lemon
  • A handful of freshly grated Parmesan
  • A handful of chopped parsley
  • 70g butter
  • Salt and pepper
  • Steps:

  • For the pasta combine flour and eggs in a bowl and stir with a fork and then use your hands to knead the dough until it is smooth and even in colour
  • Wrap the dough ball in plastic wrap and put it into the fridge for about one hour
  • After that you can roll the dough by using a rolling pin or a pasta machine to make the dough real thin, use flour for the working plate and your hands
  • When you have finished rolling the dough and it is thin enough (about 1-2 mm), you can cut the pasta into 3 cm wide strips
  • Be sure to always cover the ready pasta strips with flour to prevent them sticking together later on
  • For the pasta sauce clean the mushrooms with a brush and cut them into rough pieces
  • Put about three table spoons of olive oil into a hot pan and fry the mushrooms in the pan together with the garlic and the dried chili on medium heat
  • Add lemon juice, Parmesan, parsley and butter and let the sauce simmer on low heat
  • Season with salt and freshly ground pepper
  • Cook the pasta for about 8 minutes in boiling salt water
  • Serve the pasta with fresh parsley and grated Parmesan
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