Homemade Pappardelle
Ingredients
Pappardelle Dough
-
3 ¼
cups
"00" flour or unbleached all-purpose flour
-
4
eggs
eggs
-
¼
teaspoon
fine grain sea salt
-
1
tablespoon
extra-virgin olive oil
-
as needed
water
water
Crispy Mushrooms
-
2
pounds
mixed mushrooms, thinly sliced
-
3
tablespoons
extra-virgin olive oil
-
1+
cup
freshly grated Parmesan cheese
-
to taste
fine grain sea salt
-
to taste
freshly ground black pepper
-
1
lemon
lemon (Meyer or standard)
For Serving
-
to taste
crushed kale chips or chives (optional)
Instructions
- Make a mound of flour on the countertop, create a crater, and add eggs, salt, and olive oil.
- Use a fork to break up the eggs and gradually incorporate the flour.
- Drizzle cold water as needed and knead the dough until smooth and elastic.
- Let the dough rest for 30 minutes at room temperature.
- Roll out the dough thinly and cut into strips about 12 inches long and 1 inch wide.
- Arrange the cut pasta into nests on a floured baking sheet.
- To roast the mushrooms, heat the oven to 375°F, toss mushrooms with olive oil and salt, and bake until browned and crisp.
- Cook the pappardelle in boiling salted water for 2-3 minutes until tender.
- Combine cooked pasta with reserved pasta water, Parmesan, black pepper, lemon zest, and juice in a bowl.
- Serve topped with roasted mushrooms and additional cheese.
Nutrition Facts (estimated)
Servings
4
Calories
596
Total fat
22g
Total carbohydrates
71g
Total protein
28g
Sodium
mg
Cholesterol
mg
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