Hand-Kneaded Pappardelle with Wild Mushroom Ragù
Fresh pasta sheets rolled thin and filled with a slow-simmered ragù of foraged mushrooms, garlic, and herbs for deep, earthy flavor. This italian-inspired pasta ready in about 55 minutes pairs 00 flour, large egg, mixed wild mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 200g 00 flour
- 2 large egg
- 200g mixed wild mushrooms
- 1 shallot
- 5 sprigs fresh thyme
- 3 tbsp extra-virgin olive oil
- 50ml white wine
Instructions
- Step 1: Combine 200g 00 flour and 2 large eggs in a bowl; knead for 8 minutes until smooth and elastic, then wrap in plastic and rest for 30 minutes.
- Step 2: Thinly slice 200g mixed wild mushrooms and 1 chopped shallot, then heat 3 tbsp olive oil in a skillet over medium heat until shimmering; add mushrooms and shallot and cook for 8 minutes until golden and tender.
- Step 3: Add 50ml white wine to the skillet, reduce until evaporated (about 3 minutes), then stir in 5 fresh thyme sprigs and simmer for 5 minutes until wine is absorbed and mushrooms are fragrant.
- Step 4: Roll rested dough into 1/8-inch-thick sheets using a pasta roller, then cut into 1-inch-wide strips for pappardelle.
- Step 5: Cook 12 oz pappardelle in boiling salted water for 2 minutes until al dente, then toss with 2/3 of the mushroom ragù and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hand-Kneaded Pappardelle with Wild Mushroom Ragù take to make?
Total time is about 55 minutes (40 min prep + 15 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 Hand-Kneaded 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 00 flour from drying out.
Can I substitute ingredients in Hand-Kneaded 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 Hand-Kneaded 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 Hand-Kneaded 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.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
