Pappardelle with Ceps


Preparation info

    • Difficulty


Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

Pappardelle come from Tuscany and are broad hand-cut noodles traditionally served con lepre, with a rich and gamy hare sauce. I make them using my Rich Pasta Dough and like them better with fresh ceps (porcini) or with leftover coq au vin, the chicken shredded but with the usual garnish of bacon and button onions and mushrooms. You can also use a meat sauce from a daube of beef.

If ceps are not available - or are just too expensive - then you can use a mixture of dried ceps and sliced field mushrooms to good effect Whatever sauce you use, make sure there is at least 3 times the amount of pappardelle as there is sauce - pasta dishes must never become stews with noodles.