This Handmade Pappardelle with Wild Mushroom Bolognese is a comforting dish that is just perfect for those frosty nights ahead!
The stars aligned when Mother Nature decided to blanket us in snow last weekend. I had planned to prepare this pasta dish well in advance of the storm, so it worked out that comfort food was already on the menu. Cold and blustery outside, warm and cozy inside, Dom built us a roaring fire to have our morning coffee by and we stoked the flames all day long as we hunkered down and made handmade pappardelle.
As I had mentioned to you guys on Monday, CCB is doing a GIVEAWAY!! And here it is! A signed copy of Nicole’s beautiful book, Handmade Pasta Workshop & Cookbook. *Instructions for eligibility below.
Pappardelle & Bolognese. Be still my heart. Two entities that are as perfect together as Calvin & Hobbes, Minnie & Mickey, Ben & Jerry….
This gorgeous handmade pappardelle made of egg dough, and Bolognese made of wild mushrooms, come from Nicole Karr’s beautiful collection of recipes.
Of course I could have chosen any one of the many tasty offerings in Nicole’s book, but there’s something about pappardelle with Bolognese in wintertime…. Am I right?
WHAT IS PAPPARDELLE?
- silky, sturdy, wide strips of flat pasta
- inspired by the verb pappare, which means to eat with zeal or gobble up! I’ve even seen it translated to: to walk off with… (I get it! 😉 )
- best served with meat ragù, or ‘meaty’ Bolognese like our Wild Mushroom Bolognese
TODAY’S RECIPE CALLS FOR:
- 2 cups 00 flour
- 1 tsp kosher salt
- 20 egg yolks
- 2 tsp extra-virgin olive oil
FIRST TIME MAKING HANDMADE PASTA DOUGH? HERE YOU GO:
- Start by mixing the flour and salt on a dry work surface. Form a mound about 10-inches in diameter.
- Using your hands, create a well in the middle of the flour.
- Slowly pour the egg yolks and oil into the middle and gently beat.
- Gradually work the flour in using your fingers or a fork. (I find it easiest to start with a fork.)
- Combine the flour, egg yolks and oil until fully incorporated.
- If the dough is sticking to your work surface, add a little bit of flour. If it feels dry, spray a little bit of water to bind it together.
- Once the dough is formed into a ball, begin to knead it by pushing down with the heel of your hand and rotating it.
- Knead the dough for about 10 – 15 minutes.
- The dough has had sufficient kneading when it has a smooth appearance and springs back when you press it.
- Wrap the dough tightly with plastic wrap and let it rest for at least 30 minutes at room temperature before using.
- If you’re not using the dough right away, refrigerate it.
COOK’S NOTES FOR HANDMADE PAPPARDELLE WITH WILD MUSHROOM BOLOGNESE:
If you’re a fan of rustic, flavorful, toothsome meals – this is the dish for you!
A perfect example of Italian comfort food! (Wait, isn’t all Italian food comfort food? I suppose this is one super-fine example! 😉 )
Meatless Monday never tasted so good!
Pappardelle is well-suited for Bolognese, as it is sturdy enough to stand up to the meaty texture of a hearty mushroom sauce.
To be eligible to win a signed copy of Nicole’s book, sign up to be a follower of my Facebook account, and leave a comment. One winner will be chosen. Giveaway ends Thursday, 1/31 at 9pm. I will contact the winner next Friday, 2/1. Open to US and Canada.
Buon Appetito!
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Handmade Pappardelle with Wild Mushroom Bolognese
Description
This Handmade Pappardelle with Wild Mushroom Bolognese is a comforting dish that is just perfect for those frosty nights ahead!
Ingredients
Pappardelle
2 cups 00 flour
1 tsp kosher salt
20 egg yolks
2 tsp extra-virgin olive oil
Wild Mushroom Bolognese
Olive oil
3 garlic cloves, thinly sliced
2 carrots, diced small
2 stalks celery, diced small
1 onion, diced small
3 lb. wild mushrooms, diced small
Kosher salt
Freshly ground black pepper
3 Tbsp. tomato paste
1 cup red wine
1 (28 oz.) can crushed tomatoes
1 bunch thyme
1 bunch flat-leaf parsley, chopped
To Finish
Parmigiano-Reggiano, for grating
Basil, thinly sliced
Instructions
First make your Mushroom Bolognese. Set aside.
In the meantime make your pappardelle which is made of egg dough.
Start by mixing the 00 flour and salt on a dry work surface. Form a mound about 10-inches in diameter.
Using your hands, create a well in the middle of the flour-and-salt mixture.
Slowly pour the egg yolks and oil into the middle and gently beat.
Gradually work the flour in using your fingers or a fork. (I find it easiest to start with a fork.)
Combine the flour, egg yolks and oil until fully incorporated.
If the dough is sticking to your work surface, add a little bit of flour. If it feels dry, spray a little bit of water to bind it together.
Once the dough is formed into a ball, begin to knead it by pushing down with the heel of your hand and rotating it.
Knead the dough for about 10 – 15 minutes.
The dough has had sufficient kneading when it has a smooth appearance and springs back when you press it.
Wrap the dough tightly with plastic wrap and let it rest for at least 30 minutes at room temperature before using.
If you’re not using the dough right away, refrigerate it.
Dust two sheet pans with semolina flour.
To make the pasta, roll out the dough until the sheet is about 1/16-inch thick.
Cut the rolled-out sheets into 12-inch sections and, working in batches, stack about 4 sheets on top of one another, generously dusting semolina between the layers.
Fold the dough over to the middle and then again to the other end, (as if you’re folding stationary in thirds to fit an envelope), to form 3 layers.
Using a knife, cut the folded dough into 1-inch strips.
With your hands, shake off the semolina and form the pasta into small nests.
Place the pappardelle on the semolina-dusted sheet pans.
Bring a pot of salted water to a boil.
In a large sauté pan, over medium heat, add a drizzle of olive oil and some mushroom Bolognese.
Carefully drop the pasta into the boiling water and cook until al dente, about 2 to 3 minutes.
Add the pasta to the pan with the sauce and toss to combine.
To serve, divide the pasta between bowls.
Garnish with grated Parmigiano-Reggiano and basil.
Notes
Recipes inspired by Nicole Karr.
Hi—20 egg yolks?! Really? I’ve always made pasta dough with 6 or less—that’s quite a bit of yolk, not to mention all the leftover egg whites. I’ll wait for eggs to go on sale maybe, but I’ll be trying the recipe and reviewing how it tastes when I do.
THX
Yep – 20 yolks! I used the whites for a large veggie omelet! Let me know what you think! 🙂
Annie, this looks so mouth-wateringly delicious! I don’t think there’s anything cozier than pappardelle with bolognese. What a perfect day you had to make it, too! Your homemade pasta looks so chewy and scrumptious and it’s surprisingly easy to make. I’m curious to know – have you ever tried mixing the dough in a food processor or in a stand mixer with a dough hook and if so, was there a noticeable difference in the texture of the pasta? Nicole’s book looks like a must-have for anyone who enjoys homemade pasta 🙂
That is a very good question – and you know what? I’ve always only made it by hand! I will have to try that! Thanks for stopping by, my friend!
Your homemade pasta is absolutely perfect, how do you do it!? This entire dish makes me so hungry!
That means a lot coming from you, my friend! Thanks, Kevin!
Pappardelle is my absolute favourite pasta. I just love the thick strips and the way the get coated with the delicious sauce. Perfect pasta right here 🙂
The perfect bite! Thank you, Jennifer!
This Wild Mushroom Bolognese is just what this super cold weekend needs and stoked fire you mentioned 😉 . This is a dish that gives all the warm comforts. Take care 🙂
Roaring fire, handmade pasta – forget about it!! Thanks, Stacey!! 🙂
Nothing like making (and then enjoying) fresh pasta and a wonderful sauce in a cold winter day. It looks amazingly flavorful, Annie!
This is winter comfort food at its finest! Thank you, friend!
That pasta is dreamy…I really wish I could reach through the screen and devour this!
I hear you!! pasta has that effect on my too! 🙂
This is some gorgeous pappardelle that you’ve made, Annie! I definitely need to get my hands on this book!
I highly recommend Nicole’s book! It is so beautiful and jam packed with tips and tricks for producing amazing pasta and sauces!
Dang Annie! What a fantastic giveaway and such a lux pasta! I swear, If I go back on gluten (which I’m considering a challenge) I’ll never take gluten filled pasta for granted again. This looks absolutely scrumptious, especially with your mushroom bolognese! mmmmmm!
Nicole absolutely knows what she is doing!! This meal is divine! Thanks for stopping by with a kind word, my friend!
Sounds like quite the book! And this recipe sounds so up my alley! Your photos are beautiful, too, Annie! Happy almost Friday, my friend! XOXO
Thank you, Dawn! This recipe’s a keeper! And so is the book! 😉 Have a nice weekend, dear! XOXO
I’ve never made pasta before so this post is super helpful! Also just looking at it makes me feel all cozy! Where’s a snow day when you want one!? I’ll have to check out your IG giveaway. Looks like a lovely cookbook!
This meal has cozy written all over it! Thank you, friend!!
What a great giveaway Annie! The book looks beautiful. And that pappardelle? OMG! You’ve outdone yourself! It looks amazing. And totally perfect with your mushroom bolognese!
This is a nice meal!! And the book is gorgeous! Thanks for stopping by, my friend!