Pappardelle Funghi

  • serves 4

Italian culinary perfection on a plate! Homemade pasta topped with a gourmet mushroom sauce, grated Parmesan cheese, and drizzled with white truffle oil.

68 Ratings
Directions for: Pappardelle Funghi


Papardelle Pasta

14 oz (400 g) "00" flour

4 eggs

Funghi Sauce

¼ cup (60 mL) olive oil

1 tsp (5 mL) salt

3 cup (750 mL) mixed mushrooms, cleaned and sliced

¼ tsp (2 mL) chili flakes

2 clove garlic, finely chopped

⅓ cup (75 mL) white wine

2 Tbsp (30 mL) flat leaf parsley, finely chopped

1 cup (250 mL) Parmesan cheese, grated

1 Tbsp (15 mL) white truffle oil


Papardelle Pasta

1. Place flour in food processor.

2. Beat eggs in a bowl, add to flour with processor running. Pulse until a stiff dough forms.

3. Remove dough and knead until smooth and firm, about 4- 5min. Cover, rest 30 min.

4. Bring large pot of salted water to the boil.

5. Using pasta machine, roll pasta into 12" (30cm) lengths,1/8 " (3mm) thick.

6. Fold into 4 and cut 1" (2.5cm) ribbons, be sure to separate and lightly dust with flour after cutting.

Funghi Sauce

1. Place large sauté pan over med high heat.

2. Add 1 tbsp. (15ml) olive oil, salt and mushrooms, sauté 2 min, add chili flakes and garlic, sauté until garlic is golden.


Pour in white wine and remaining olive oil, simmer 2 min.

See more: Pasta, Italian, Gourmet, Dinner, Main, Cheese, Eggs/Dairy, Mushrooms

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