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
- Heap the flour on a board, mix in the salt and parsley.
- Create a well; add the eggs and yolk and beat with a fork.
- Gradually pull in flour until a shaggy dough forms, then knead 8–10 min until smooth.
- Wrap and rest 30 min.
- 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
- Melt the butter with the oil in a wide pan over medium‑high heat.
- Add mushrooms, season lightly, and sauté until browned (5–6 min).
- Stir in garlic for 30 sec; deglaze with the wine and reduce 1–2 min.
- Add the cream and keep at a gentle simmer while the pasta cooks.
3 Cook & Marry the Pasta
- Bring a large pot of well‑salted water to a rolling boil.
- Cook the fresh pasta ≈ 2 min, until it floats and is al dente.
- Lift pasta straight into the mushroom pan with a splash of pasta water.
- Scatter in the Parmigiano and toss vigorously, adding more water as needed for a glossy sauce.
- Taste, season, and finish with extra cheese, pepper, and a sprinkle of parsley.
Serving
Swirl onto a warm platter and enjoy immediately. Buon appetito!