Authentic House-Made Pappardelle with Wild Mushroom Ragù

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fresh pasta ribbons tossed in a rich, earthy sauce made from foraged mushrooms and a touch of white wine, embodying true Italian tradition. This italian-inspired pasta ready in about 70 minutes pairs all-purpose flour, large eggs, mixed wild mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.3 (10 ratings) Prep: 45 min Cook: 25 min Serves 4 Italian cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk together 200g all-purpose flour and 1 tsp salt. Create a well in the center and add 2 large eggs. Using a fork, gradually incorporate flour into eggs until a shaggy dough forms. Knead for 8 minutes until smooth and elastic, then wrap in plastic and rest for 30 minutes.
  2. Step 2: While pasta rests, finely chop 300g mixed wild mushrooms and 1 medium shallot. Heat 3 tbsp extra virgin olive oil in a skillet over medium-high heat. Add mushrooms and shallot, cooking for 12 minutes until deeply golden and moisture evaporates, stirring occasionally.
  3. Step 3: Deglaze with 120ml white wine, scraping up browned bits, and simmer for 5 minutes until liquid reduces by half. Stir in 1 tbsp fresh thyme and remove from heat.
  4. Step 4: Roll rested dough into 1/8-inch-thick sheets, then cut into 1-inch-wide ribbons. Cook 12 oz pasta in salted boiling water for 2 minutes until al dente, reserving 120ml pasta water.
  5. Step 5: Toss cooked pasta with mushroom ragù in a large bowl, adding 2 tbsp pasta water at a time until sauce coats strands evenly. Stir in 50g grated Parmesan until melted and glossy.

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Frequently asked questions

How long does Authentic House-Made Pappardelle with Wild Mushroom Ragù take to make?

Total time is about 70 minutes (45 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Authentic House-Made Pappardelle with Wild Mushroom Ragù?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Authentic House-Made Pappardelle with Wild Mushroom Ragù?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Authentic House-Made Pappardelle with Wild Mushroom Ragù for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Authentic House-Made Pappardelle with Wild Mushroom Ragù?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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