Hand-Cut Pappardelle with Mushroom Ragù

Fresh pappardelle is the traditional partner for Italian ragù, a rich pasta sauce usually made with ground meat and tomatoes. Here, we showcase a vegetable-forward ragù, which gets its hearty texture from a mix of mushrooms and its richness from Parmesan and a splash of cream. The pasta recipe calls for 00 flour, which is more finely ground and has a lower gluten content than all-purpose flour, but you can substitute 2½ cups (11 oz/310 g) all-purpose flour.