![](https://res.cloudinary.com/roundglass/image/upload/w_1400,f_auto/v1713794340/rg/collective/media/rg-thali-peter-barrett-whole-wheat-pappardelle-mushroom-15320-16x9-1713794339848.jpg)
Pappardelle with Wild Mushroom
![](https://res.cloudinary.com/roundglass/image/upload/w_1400,f_auto/v1713794340/rg/collective/media/rg-thali-peter-barrett-whole-wheat-pappardelle-mushroom-15320-16x9-1713794339848.jpg)
Pappardelle with Wild Mushroom
About this Recipe
Using some whole-grain flour for this pasta adds a lot of flavor, texture, and nutrition to homemade pasta. “White whole wheat” or “half-white” flour is ground with the germ intact, so it tastes like whole wheat but performs like white. The nutty flavor and bouncy texture are a perfect match for the earthiness of wild mushrooms.
The Benefits
Whole-grain flour is full of fiber and protein, and mushrooms (depending on the types you use) can have powerful health benefits, including mood-boosting and anti-cancer properties.
Equipment: Digital scale to weigh your eggs, bench scraper
Ingredients
Serves 4 to 6
Pasta
- 3 eggs
- Water
- 1½ cups plus 2 Tbsp (200 g) all-purpose flour
- 3/4 cup plus 1 Tbsp (100 g) white whole wheat flour
- 1 tsp salt
Wild Mushroom Sauce
- 2 Tbsp (30 ml) olive oil
- 1 lb (450 g) wild mushrooms, cut into pieces if needed
- 2 garlic cloves, sliced
- 6 sprigs thyme, stripped off stems
- Splash of white wine, vegetable stock, or water
- 1 Tbsp (14 g) butter
- 1 Tbsp (2 g) minced parsley or chives
Directions
-
Step 1
Make the pasta: Crack the eggs into a bowl and weigh them. Add enough water to bring the total to 185 g, then whisk to combine. In a bowl, mix the flours, salt thoroughly, and dump into a mound on the counter. Create a well in the center like the crater of a volcano. Pour the eggs into the well and begin whisking with a fork, slowly incorporating the flour as you work in widening circles. Use a bench scraper to gather up the edges and fold the dough over itself several times to bring it together. Knead gently for a minute or two, until it starts to get less sticky, then wrap it tightly and let it rest for an hour. -
Step 2
Unwrap the dough and knead it for 5 minutes; it should not stick to the counter and therefore should not require more than a bare dusting of flour. Using a rolling pin, begin to roll out a circle, rolling away from yourself 45˚ to your left, then straight ahead, then 45˚ to your right, then rotating the circle 90˚ and continuing. Keep doing this, always rotating the dough in the same direction, until you have a thin sheet (about 1/16” thick). -
Step 3
Let the dough rest, covered, for a few minutes, then flour it, fold it and cut it into 1-inch-wide strips. Unroll them, divide into portions, toss them lightly in flour, form nests, and set aside. -
Step 4
Make the mushroom sauce: Heat the olive oil in a skillet or sauté pan until hot and shimmering. Sauté the mushrooms until browned (they’ll shed some liquid, which will evaporate before they start to brown), 3 to 5 minutes; after a couple of minutes of cooking, season with salt and pepper to taste. Add the garlic and thyme, stir, and then deglaze the pan with a splash of white wine, water, or stock. Add the butter and toss, coating the mushrooms in the emulsion. Keep warm until the pasta is ready. -
Step 5
Add the pasta to boiling salted water and cook for a minute or two — when the noodles float, they’re done. Turn the heat back on under the mushrooms. Scoop out the pasta with a spider and add it to the mushroom pan, tossing well, and add a ladle of the starchy pasta water to create a sauce. Taste for seasoning, toss in the herbs, and serve.
Substitutions: Other whole-grain flours, like spelt, can be used in place of the white whole wheat. Just about any common or cultivated mushrooms can work as well
Try It With: Cicoria Ripassata, Fennel & Orange Salad, carciofi alla romana
Zero Waste: Mushroom scraps and trimmings can be used in soups, stews, or go in the stock pot
Explore Recipe Ingredients
About the author
More by Peter Barrett
![Beet Salad](https://res.cloudinary.com/roundglass/image/upload/w_640,ar_16:9,c_fill,g_auto,q_auto,f_auto/v1693388515/rg/collective/media/dsc_0914-livingapp-16x9--1693388514422.jpg)
Beet Salad
This simple salad is almost a quick pickle, using a bright vinaigrette to balance the beets’ earthy sweetness. A bowl of these enhances just about any meal.
![Belizean Pickled Onions](https://res.cloudinary.com/roundglass/image/upload/w_640,ar_16:9,c_fill,g_auto,q_auto,f_auto/v1693390104/rg/collective/media/rg-food-april2022-belizeanpickledonions_0376-livingapp-16x9--1693390103295.jpg)
Belizean Pickled Onions
This tangy, crunchy, and fiery red onion condiment from Belize brightens up sandwiches or salads
![Braised Artichokes](https://res.cloudinary.com/roundglass/image/upload/w_640,ar_16:9,c_fill,g_auto,q_auto,f_auto/v1708722277/rg/collective/media/rg-food-braised-_artichokes-peter-barrett-dsc_7637-crop-16x9-1708722276861.jpg)
Braised Artichokes
Try this antioxidant-rich recipe of braised artichokes in white wine sauce and dressed in olive oil