Italian · Traditional

Handmade Pappardelle with Wild Mushroom Ragu

Name: Handmade Pappardelle with Wild Mushroom Ragu
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 400g tipo 00 flour; 4 large eggs; 300g mixed wild mushrooms; 1 cup dry red wine; 400g San Marzano tomatoes; 4 cloves garlic, minced; Fresh thyme and rosemary; Pecorino Romano for serving

A rustic Italian pasta dish featuring earthy wild mushrooms simmered in a rich tomato and wine sauce, served over fresh handmade pappardelle.

Elena Marchetti

12,400 followers

1 hr 30 min

Handmade Pappardelle with Wild Mushroom Ragu

The Story

This dish represents everything I love about Italian cooking: simple ingredients transformed through technique and patience. The secret is in the slow simmering of the mushrooms, allowing their earthy essence to infuse every strand of pasta.

Ingredients

0/8

Instructions

1
Make the pasta dough by combining flour and eggs. Knead for 10 minutes until smooth.
2
Rest the dough for 30 minutes, then roll and cut into wide pappardelle strips.
3
Clean and tear the mushrooms into bite-sized pieces.
4
Sauté garlic in olive oil, add mushrooms and cook until golden.
5
Deglaze with wine, add tomatoes and herbs, simmer for 45 minutes.
6
Cook pasta in salted water for 2-3 minutes, then toss with sauce.

Chef's Notes

Use a mix of porcini, chanterelles, and cremini for the best flavor.
The sauce can be made a day ahead and reheated.