Porcini pappardelle with grilled figs

Preparation info

  • Serves


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

Dried porcini have a wonderful robust quality about their flavour. Here they make the base for a delicate wild mushroom pasta, which you will enjoy making again and again.


For the Porcini Pappardelle

  • 25 g dried porcini mushrooms
  • 2 garlic cloves, crushed
  • 3 table


For the pasta, soak the porcini mushrooms in warm water for 20 minutes, reserving the soaking liquid. Rinse the mushrooms well and chop very finely. Mix with the garlic and oil. Sift the flour into a bowl. Make a well in the centre, add the mushroom mixture and eggs, draw in the flour and gradually mix together to form a pliable dough. Knead for 10-12 minutes until smooth and elastic. Wrap the