Pappardelle with Mushrooms, Chilis and Lemon
Everyone knows I’m a sucker for a good pasta dish. There is just something so satisfying about a bowl full of carbs and sauce. I can’t help myself, that is partially why I took up making fresh pasta a few years ago; to feed my addiction. I’ve been busy this winter perfecting a few different shapes and dough recipes and will be teaching another workshop this spring. I can’t wait to share my noodle knowledge with more people!
This dish uses my favorite noodle shape, pappardelle. These thick ribbons of pasta come from the Tuscany region where it is typically served with meaty sauces made from game. I’m not big on game but I do just love a fat wide noodle. They are great for slurping up everything from the meatiest ragu to butter and parmesan. It helps that pappardelle is super easy to make. Simple run it through the pasta roller a few times and cut into 1/2 inch ribbons. If you’re going to make fresh pasta on a weeknight, pappardelle is your friend.
A great mix of mushrooms takes the place of meat in this dish and the chilies and lemon zest to make this bright and filling with a nice kick. It is a great meal that leaves you warm and satisfied. Grate some parm over the top and garnish with parsley and more lemon zest and you’ve got a great dinner worthy of bragging about.
Pappardelle with Mushrooms, Chilies, and Lemon
Ingredients
For the pasta
2 whole eggs
4 egg yolks
2 tablespoons olive oil
hefty pinch of salt
2½ cups flour
For the mushrooms
2 tablespoons olive oil
1 onion, halved and thinly sliced
1 fresno chili, thinly sliced
12 oz mixed mushrooms
4 tablespoons butter
1 cup chicken broth
zest of 1 lemon
Directions
Make the pasta. In a large bowl, stir the eggs, yolks, olive oil and salt until evenly mixed. Add the flour and stir with a rubber spatula until the dough comes together into a sticky ball. Turn the dough out onto a lightly floured surface. With floured hands, kneed the dough until a firm, smooth ball is formed. About 8 minutes. Wrap the dough in plastic wrap and chill for at least 30 minutes.
Roll the dough. Cut the dough into eighths and toss lightly with flour. Press each wedge flat and roll with a rolling pin, shaping into small discs. Feed the dough discs through the pasta roller. Start at the widest setting and roll until the dough is thin but still sturdy, “5” on most machines.
Cut the noodles. Trim the edges of the dough so you are working with a uniform rectangle. Fold the dough in half twice and cut into 1/2 inch ribbons. Dust the noodles with cornmeal and set aside.
Make the mushrooms. In a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and peppers, cook until soft and tender. Toss in the mushrooms and season with salt. Cook until the mushrooms release most of their liquid and cook down about 8 minutes. Add the garlic and butter, stirring until the butter melts. Stir in the broth and reduce to a very low simmer.
Cook the noodles. Bring a pot of salted water to a bowl and add the pasta. Cook until tender, about 3 minutes. Reserve ½ cup of the pasta water and strain the noodles, rinse with hot water.
Combine it all. In a large bowl, combine the noodles, mushroom mixture, and lemon zest. Garnish with freshly grated parmesan and parsley.
