Pappardelle ai Funghi (Wild Mushroom Pappardelle) (2024)

Published: Oct 17, 2021 · Modified: Sep 26, 2022 by Jessica Montanelli · This post may contain affiliate links.

This wild mushroom pappardelle recipe is one of the reasons I look forward to this season. Fresh handmade pappardelle pasta embraces the flavors of fall with a delicious mix of wild mushroom and Porcini.

When it comes to Italian food, less is more. When I make this mushroom pappardelle recipe I'm sometimes tempted to add more fresh herbs, some heavy cream, and some cheese. And all these additions would still make this dish delicious, but the simplicity of the few ingredients of this creamy sauce makes it taste like home to me.

If you're like me that as soon as October starts you fill your fridge with mushrooms, pumpkins, and cabbage, then you'll probably love this recipe! If you don't have time to make handmade pasta, you can of course skip the step and use store-bought pappardelle, fettuccine, or tagliatelle.

You may also like other mushroom recipes like these Wild Mushrooms Ravioli, or this Pumpkin and Porcini mushrooms Risotto.

What is the difference between Pappardelle and Tagliatelle?

Pappardelle is probably the lesser-known type of ribbon pasta. There are 4 main types of ribbon pasta: Tagliolini, Tagliatelle, Fettuccine, and Pappardelle. They are all made with the same dough and the only difference is their size, or better, their width.

• Tagliolini: The smallest of the bunch, they're somewhere between Spaghetti and Tagliatelle. Their width should be between 1/32 inch and 1/16 inch (1-2 mm)
• Fettuccine: Slightly smaller than tagliatelle, they're the least commonly used type. Their width should be between ⅛ inch and 3/16 inch (3-5 mm)
• Tagliatelle: Probably the most common kind and one of the most versatile. Their width should be between ⅛ inch and ⅜ inch (4-10 mm)
• Pappardelle: The widest of all, their size makes them very unique and not so versatile, but very delicious. Their width should be about 1 inch (2-3 cm)

Ingredients

• Flour and Eggs. These are the ingredients to make fresh Pappardelle Pasta from scratch. If you want, you can also use store-bought fresh Pappardelle pasta or a different pastashape to speed up the time.
• Dried Porcini. I always have a stock of dried Porcini mushrooms in my pantry, ready to be added to any mushroom recipe as they add an incredible depth of flavor that can be hardly achieved by other mushroom types.
• Wild Mushrooms. My supermarket offers ready-made boxes of mixed wild mushrooms of different varieties. If you can't find something similar, you can buy separately the mushrooms you prefer. See below which mushrooms are best to use for this recipe.

See the recipe card for full quantities.

Which Mushrooms are best for this Recipe?

When I make recipes with mushrooms, I love to either use only Cremini, or a mix of wild mushrooms, as I did for this wild mushroom pappardelle. My supermarket sells boxes of different mixes of mushrooms so it makes it easier to choose. If you don't find these types of mixes, you can make your own, including some of the below mushrooms which are the most common and most flavorful.

• Button or Cremini Mushrooms(also called baby bella mushrooms, white button mushrooms, or brown mushrooms)
• Portobello Mushrooms
• Shiitake Mushrooms
• Oyster Mushrooms
• Nameko Mushrooms
• Lobster Mushrooms
• Enoki Mushrooms
• Chanterelle Mushrooms
• and of course, Porcini Mushrooms

See also this post about the most common and flavorful mushrooms.

Fresh Porcini mushrooms are one of the most expensive and difficult-to-find mushrooms because they're not widely cultivated. Although thankfully you can easily find dehydrated Porcini Mushrooms so they're always a perfect and delicious addition to any mushroom recipe.

How to make Mushroom Pappardelle

This creamy mushroom pappardelle recipe is in 2 steps: the pasta and the sauce. If you prefer to use store-bought pasta, you can skip the first step and make only the mushroom sauce.

Make the Pappardelle Pasta:

In a bowl, mix the flour with the beaten eggs and knead until you get a smooth dough.

Add some more flour if it's too sticky. Cover the dough in plastic wrap and set it aside to rest for 15 minutes.

See Also

Funghi porcini al cartoccioPappardelle con Ragu di Funghi Misti and Gennaro's Pasta PerfectoFunghi cardoncelli panati e frittiCheesy Roasted Garlic Mashed Potatoes

With a pasta machine or a rolling pin, stretch the pasta dough until you get a thin sheet.

then dust it with flour and roll it loosely, then with a sharp knife cut the ribbons about 1 inch wide.

Set the pappardelle on a clean cloth to rest. Meanwhile, bring a large pot of salted water to boil.

Make the wild mushroom Sauce:

In a large skillet on medium-high heat, drizzle some olive oil and add the garlic cloves. Heat for a minute or two, then add the chopped fresh mushrooms and brown for a few minutes. Add the wine and season with salt and black pepper. Turn down the heat.

Cook the pasta noodles for 3-4 minutes, thenadd the pasta to the pan with the mushrooms, then add a little bit of pasta water and the grated parmesan cheese. Gently mix until the pappardelle is coated with the creamy mushroom sauce. Sprinkle with fresh parsley before serving.

You can find step-by-step photos, and tips in the post above.

If you like this recipe, try also these other recipes with fresh pasta:

If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★

📖 RECIPE