Pappardelle Pasta Recipe with Portobello Mushroom Ragu 2021

Pappardelle Pasta Recipe with Portobello Mushroom Ragu 2021

Pappardelle are large, very broad, flat pasta, similar to wide fettuccine, originating from the region of Tuscany. The fresh types are two to three centimetres wide and may have fluted edges, while dried egg pappardelle have straight sides. 

Leeks are a very good ingredient, only it’s seldom used in Italian cooking. Only in this dish I’m writing, it will actually kill everything.

Take three leeks, big and chunky, cut them longways and wash them thoroughly. Next cut them about one inch thick from head to toe. About the width of the pappardelle we’re going to boil for this.

The pappardelle are an Italian pasta you can find at any supermarket, somehow resembling the Tagliatelle only a bit wider and thicker. check out the width of them and try to cut the leeks at about the same size.

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Take a pan, put some olive oil in it and put it on medium heat. Next finely chop a garlic and throw it in there to simmer a bit. Don’t keep it too long, if the garlic burns it will screw up the entire dish. Or any other dish for that matter.

Pappardelle Pasta

When the edges turn brown you can throw the leeks in there. Don’t add water, add half a cup of white wine. Table wine would be best, you don’t need to go for any fancy expensive wine when cooking. Salt and pepper to come next.

Pappardelle Pasta Recipe with Portobello Mushroom Ragu 2021

Now, take some prosciutto, which is the extremely finely sliced Italian smoked pork, that you can also find at any supermarket and cover the entire pan in it.

Basically, your leeks don’t need to breathe and by covering them in smoked pork you don’t allow them to. Cover the dish up and let it simmer there for about 25 minutes.

In about 20 minutes, with 5 minutes remaining of the leeks and prosciutto, boil water for the pappardelle. By the time you remove the pan of leeks from the heat source you can pour the pappardelle into the boiling water.

They usually boil for about seven to ten minutes. in the meantime take out the slices of prosciutto and finely chop them into ribbons. Put them back with the leeks and mix them up thoroughly. Next take out a chunk of butter and some grilled cheese and add them in.

Where can I buy pappardelle pasta?

By this time the pappardelle are done boiling. Take them out and put them over the leeks. Be careful to keep some of that water in, but only a little. Now mix furiously. The heat of the pasta will melt the butter and cheese and it will al mix with the prosciutto and the leeks.

Now it’s ready to serve. It’s a great dish, and you can probably imagine the taste of pasta with leeks and smoked pork boiled in white wine.

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Here is another great dish, with a very good ingredient, leeks, that are only seldom used in Italian cooking. Pappardelle is an ingredient that will give a special flavor to pasta.

Pappardelle Pasta

This pasta is designed to be served on a plate or in a wide bowl. The wide ribbons are very absorbent and strong, making it ideal for thick sauces, and some people also serve pappardelle pasta under casseroles and roasts, using the pasta as a starch to absorb the sauce.


  • 3 cups 00 flour, plus more for dusting
  • 1 cup fine semolina flour, plus more for dusting
  • Kosher salt and freshly ground pepper
  • 6 large eggs, beaten
  • 2 tablespoons of extra virgin olive oil

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Instructions checklist

Step 1

Whisk together both flours and 1 teaspoon of salt in a large bowl. Make a well in the center; add the eggs and 2 tablespoons of oil.

Using a fork, mix the flour mixture with the wet ingredients, slowly incorporating all of the flour into a bowl to form a sticky dough.

Transfer to a lightly floured work surface and knead the dough until all the chunks are incorporated.

Continue kneading until very smooth and no longer sticky, adding additional 00 flour as needed, about 5 minutes.

Place an overturned bowl over the dough and let rest 1 hour (or wrap in plastic wrap and refrigerate overnight; let rest at room temperature 1 hour before using).

Step 2

Sprinkle the work surface with semolina. Cut the dough into 16 pieces. Working one piece at a time, and keeping the rest covered with plastic wrap, flatten into an oblong shape.

Sprinkle very lightly with 00 flour; go through a pasta machine in its widest position. Fold in half, turn 90 degrees and pass twice more in the same position to smooth the dough and increase elasticity.

Set the machine to the following setting and pass the pasta dough two more times, holding it gently with the palm of your hand when it comes out.

Continue going through increasingly finer settings, one time each, finishing on the second or third to last; The dough should be very thin and you should be able to see the outline of your hand through it, but it should not be translucent.

Scoop the dough out onto a surface dusted with 00 flour, or place on a pasta rack or back of chairs, until sticky, 10-15 minutes. Repeat with the remaining batter.

Step 3

Fold pasta into quarters; cut into 3/4-inch-wide strips. Unfold and place on the rack until almost dry, about 20 minutes. (If you don’t cook right away, you can bundle several strands together and form a nest.

Place the pasta on a baking sheet dusted with semolina and allow to dry for 24 hours. Store in an airtight container for up to 2 weeks.)

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Pappardelle Pasta Recipe
Pappardelle Pasta Recipe

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