Fresh Pappardelle Pasta with Mushrooms

Name: Fresh Pappardelle Pasta with Mushrooms (Pappardelle ai Funghi)
Total time: 30 min
Cuisine: Italian
Ingredients: 1 pound (450 g) fresh porcini mushrooms, chopped, or 4 ounces (115 g) dried mushrooms; 1 pound (450 g) fresh porcini mushrooms, chopped, or 4 ounces (115 g) dried mushrooms; ¼ cup (60 ml) extra-virgin olive oil; 2 tablespoons (30 g) unsalted butter; 1 clove garlic, crushed with the skin on; 15 to 20 cherry tomatoes, cut into quarters; 1 whole fresh chili pepper (optional); Salt and freshly ground black pepper; Salt and freshly ground black pepper; 4 servings fresh pappardelle (see How to Make Fresh Egg Pasta); 4 servings fresh pappardelle (see How to Make Fresh Egg Pasta); Chopped fresh parsley, for topping

Pappardelle ai Funghi

Preparation info

Yield:
3 or 4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Italian Family Kitchen

By Eva Santaguida and Harper Alexander

Published 2024

About

Eva’s father, Papa Turi, is the best mushroom hunter in Dasà. During porcini season, he comes back from the mountain every day with huge baskets of mushrooms, which he then hoards in a chest freezer dedicated to the purpose. He won’t even share his secret spots with us. This is his recipe for a classic pasta that varies widely throughout Italy.

Ingredients

Europe
Italy
Dasà
Pasta
Vegetarian

Ingredients

Method