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Parsley Pappardelle with Creamy Mushroom Sauce

Serves 2 as a generous main, 3–4 as a first course.


1  Make the Parsley Pasta Dough

Ingredients

  • 250 g (≈ 2 firmly packed cups) “00” flour or all‑purpose
  • 2 large eggs
  • 1 additional egg yolk
  • ¼ cup very finely chopped flat‑leaf parsley (≈ 8 g)
  • ¼ tsp fine sea salt

Instructions

  1. Heap the flour on a board, mix in the salt and parsley.
  2. Create a well; add the eggs and yolk and beat with a fork.
  3. Gradually pull in flour until a shaggy dough forms, then knead 8–10 min until smooth.
  4. Wrap and rest 30 min.
  5. Roll to setting 5–6 on a pasta machine; cut into wide ribbons (pappardelle). setting 4 for linguine.

2  Prepare the Mushroom Cream Sauce

Ingredients

  • 2 Tbsp unsalted butter
  • 1 Tbsp extra‑virgin olive oil
  • 300 g (≈ 10 oz) cremini or button mushrooms, thinly sliced
  • 2 garlic cloves, minced
  • 120 ml (½ cup) dry white wine
  • 240 ml (1 cup) heavy cream
  • 50 g (½ cup) freshly grated Parmigiano‑Reggiano, plus extra to finish
  • Salt & freshly cracked black pepper, to taste
  • Optional: chopped parsley for garnish

Instructions

  1. Melt the butter with the oil in a wide pan over medium‑high heat.
  2. Add mushrooms, season lightly, and sauté until browned (5–6 min).
  3. Stir in garlic for 30 sec; deglaze with the wine and reduce 1–2 min.
  4. Add the cream and keep at a gentle simmer while the pasta cooks.

3  Cook & Marry the Pasta

  1. Bring a large pot of well‑salted water to a rolling boil.
  2. Cook the fresh pasta ≈ 2 min, until it floats and is al dente.
  3. Lift pasta straight into the mushroom pan with a splash of pasta water.
  4. Scatter in the Parmigiano and toss vigorously, adding more water as needed for a glossy sauce.
  5. Taste, season, and finish with extra cheese, pepper, and a sprinkle of parsley.

Serving

Swirl onto a warm platter and enjoy immediately. Buon appetito!

💾 May the source be with you. v3.3.520