Pappardelle Recipe: A Delicious and Easy-to-Follow Guide
Are you looking for a hearty and flavorful pasta dish to impress your friends and family? Look no further than this Pappardelle recipe! This guide will walk you through making delicious pappardelle pasta from scratch, followed by a rich and satisfying sauce that perfectly complements the wide, flat noodles. Get ready to savor every bite!
What is Pappardelle?
Pappardelle is a type of pasta originating from Tuscany, Italy. Characterized by its wide, flat shape, it's often compared to fettuccine but noticeably wider. This shape makes it perfect for capturing rich and chunky sauces. The name itself likely originates from the verb "pappare," meaning "to gulp down" – a testament to its satisfying texture and ability to hold flavour.
Ingredients You'll Need:
This recipe is broken down into two parts: making the pasta dough and preparing the sauce.
For the Pappardelle Pasta Dough:
- 3 cups all-purpose flour, plus extra for dusting
- 3 large eggs
- 1 tablespoon olive oil
- Pinch of salt
For the Classic Wild Mushroom Ragù:
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 4 ounces shiitake mushrooms, sliced
- 4 ounces oyster mushrooms, sliced (or any other mushroom variety you prefer)
- 1/2 cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- Parmesan cheese, grated (for serving)
Making the Pappardelle Pasta:
- Combine Dry Ingredients: In a large bowl, mound the flour and make a well in the center.
- Add Wet Ingredients: Crack the eggs into the well, add the olive oil, and a pinch of salt.
- Mix the Dough: Using a fork, gradually incorporate the flour into the eggs, mixing until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. If the dough is too dry, add a teaspoon of water at a time. If it's too wet, add a little more flour.
- Rest the Dough: Form the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for at least 30 minutes.
- Roll and Cut the Pasta: Using a pasta machine (or rolling pin), roll the dough out into thin sheets. Cut the pasta into wide ribbons (approximately 1-1.5 inches wide) to create your pappardelle.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pappardelle and cook for 2-3 minutes, or until al dente.
Preparing the Wild Mushroom Ragù:
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 8-10 minutes.
- Deglaze the Pan: Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly.
- Simmer the Sauce: Stir in the crushed tomatoes, oregano, thyme, salt, and pepper. Bring to a simmer, then reduce heat and cook for at least 20 minutes, or longer for a richer flavor. The longer it simmers, the more intense the flavor becomes.
- Combine and Serve: Add the cooked pappardelle to the mushroom ragù and toss to coat. Garnish with fresh parsley and serve immediately with grated Parmesan cheese.
Tips for Success:
- Fresh Eggs: Using fresh eggs will result in a more flavorful and elastic pasta dough.
- Don't Overcook the Pasta: Al dente pasta is key! It should be cooked through but still have a slight bite.
- Adjust Seasoning: Taste the sauce as you go and adjust the seasoning to your preference.
- Wine Pairing: A light-bodied red wine, such as Pinot Noir or Chianti, would pair beautifully with this dish.
Enjoy your homemade Pappardelle with Wild Mushroom Ragù! This recipe is sure to become a new family favorite. Remember to share your culinary creations with us! Happy cooking!
