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Homemade Pappardelle with Crispy Mushrooms and Lemon-Parmesan Toss Recipe

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4.2 from 9 reviews

This Homemade Pappardelle recipe features silky fresh pasta paired with oven-roasted crispy mushrooms and Parmesan cheese, brightened with fresh lemon zest and juice. The dough is made from scratch using simple pantry ingredients and can be rolled by hand or with a pasta machine. The mushroom topping adds a flavorful, crispy texture that complements the tender pasta perfectly, making it an elegant yet approachable dish for any pasta lover.

Ingredients

Pappardelle Dough:

  • 3 1/4 cups (400 g) "00" flour or unbleached all-purpose flour
  • 4 large eggs (200 g)
  • 1/4 teaspoon fine grain sea salt
  • 1 tablespoon extra-virgin olive oil
  • Water, as needed (approximately 2 tablespoons, cold)

Crispy Mushrooms:

  • 2 pounds (32 ounces) mixed mushrooms, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • Fine grain sea salt, to taste
  • 1+ cup freshly grated Parmesan cheese, plus more for serving
  • Freshly ground black pepper, to taste
  • 1 lemon (Meyer or standard), zest and juice

For Serving (Optional):

  • Crushed kale chips or chopped chives

Instructions

  1. Make the Dough: Begin by forming a mound of flour on your countertop. Create a well in the center and add the eggs, salt, and olive oil. Use a fork to gently break up the eggs within the well, taking care not to break the flour walls. Gradually incorporate the flour into the eggs, adding cold water a tablespoon at a time as needed to bring the dough together. Knead by hand for 7-10 minutes until the dough is smooth, silky, and elastic.
  2. Rest the Dough: Shape the kneaded dough into a ball, wrap it tightly in plastic wrap or place it in a plastic bag. Let it rest for 30 minutes at room temperature. This resting period relaxes the gluten, making rolling easier. The dough can be used immediately after resting or refrigerated for up to one day.
  3. Roll and Cut Pasta: Using a rolling pin or pasta machine, roll out the dough thinly (about setting 5 or 6 on a pasta machine). Cut the sheets into strips about 12 inches long and 1 inch wide to form pappardelle. Toss the cut strips with flour and coil into nests of about 6 noodles each. You can cook, dry, refrigerate, or freeze at this point.
  4. Roast the Mushrooms: Preheat your oven to 375°F (190°C). Spread the sliced mushrooms on a large sheet pan, drizzle with olive oil, and sprinkle with salt. Toss to coat evenly and arrange in a single layer. Roast for 25-35 minutes, stirring occasionally. The mushrooms should brown, release their liquids, and become crisp. Remove from oven and set aside.
  5. Cook the Pappardelle: Bring a large pot of salted water to a boil. Cook the pasta nests for 2-3 minutes until tender but firm. Drain, reserving 3/4 cup of the pasta water.
  6. Toss Pasta with Sauce: In a large bowl or skillet over medium heat, combine the cooked pappardelle with half of the reserved pasta water, grated Parmesan, plenty of freshly ground black pepper, lemon zest, and lemon juice. Toss well until the pasta water is absorbed and the sauce coats the noodles. Add more reserved pasta water for a creamier texture if desired. Season with additional salt to taste.
  7. Serve: Transfer the dressed pasta to a serving platter. Top with the roasted mushrooms and sprinkle with extra grated Parmesan. Garnish with crushed kale chips or chives if using. Serve immediately and enjoy!

Notes

  • For best results, use "00" flour for a silkier pasta texture, but all-purpose flour works well too.
  • If dough feels too dry, add water gradually; too wet dough will be sticky and hard to work with.
  • Resting the dough is crucial for easier rolling and better texture.
  • Roasting mushrooms slowly allows them to crisp nicely and concentrate their flavor.
  • The pasta water helps create a creamy sauce when combined with Parmesan.
  • You can freeze fresh pappardelle nests by placing them on a baking sheet until firm, then transferring to a bag for up to 1 month.
  • Adjust salt at the end since Parmesan and mushroom cooking add saltiness.

Find it online: https://cozyplatter.com/homemade-pappardelle-with-crispy-mushrooms-and-lemon-parmesan-toss-recipe/