James Peterson

Pappardelle with Dried Porcini Mushrooms

Pappardelle ai Porcini Secchi

Preparation info
  • Yield:

    6

    Pasta-course
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Pappardelle are flat long noodles, originally from Tuscany, measuring about ¾ inch (2 cm) wide. Any flat strand pasta, such as linguine or tagliatelle, can be substituted. Dried porcini mushroom sauces often contain tomatoes, but the simplest and perhaps most delicious versions are made with only cream and seasonings.

Ingredients

dried porcini mushrooms (about 1½ oz/ <

Method

  1. Rinse the mushrooms under cold running water and place them in a small bowl with the warm water. Turn the mushrooms around in the water every 5 minutes and soak for a total of 20 minutes, until soft and pliable.
  2. Bring a large pot of salted water to a rapid boil for cooking the pasta.
  3. Heat the cream over medium heat in a pot large enough to hold the dr