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Pappardelle Pasta with Mushroom Ragu

Pappardelle Pasta with Mushroom Ragu

 Serves 8



3 cups all-purpose flour, preferably unbleached

4 lg. eggs

1/4 cup dry white wine

1 tsp. salt



Place flour on wooden board and form into a mound. Make a deep well in the center and break eggs into it. Add wine and salt. Use a fork to break up eggs and mix contents of well. Slowly add flour, beginning at the top of the well so the walls collapse and blend into the mixture. When flour is almost totally absorbed, begin kneading, pressing with the palms of hands. Knead dough for about 20 minutes, until it is smooth and elastic. (If dough is dry, add a few drops of water. If sticky, add a sprinkle of flour.)

Gather dough into ball, place in mixing bowl, cover with plastic wrap, and let rest for 30 minutes. (To test for doneness, punch dough with index finger. If it springs back, it is done.)

Roll out dough and cut into Pappardelle.

Boil Pappardelle in a large pot of salted water until “Al Dente”. Drain.


Mushroom Ragout:


1 onion, peeled and finely chopped

1 carrot, peeled and grated

2 cloves garlic, peeled and minced

1/2 lb. bulk Italian sausage

2 oz. soaked porcini mushrooms

1/2 lb. sliced mushrooms, washed & sliced

1 Tbsp. fresh Italian parsley, chopped

1 lb. red ripe Italian tomatoes

2 cups tomato sauce

1/4 cup dry white wine

1/8 tsp. hot red pepper flakes

4 Tbsp. extra virgin olive oil

1 tsp. sea salt

1 tsp. freshly ground pepper



Prepare a tomato sauce by blanching tomatoes in boiling water for a few minutes. Drain and peel. Chop and reserve.

Cook sausage, drain off fat and reserve.

In a large skillet, sauté onion, garlic, carrot, drained porcini mushrooms and mushrooms in the oil until onion is transparent. Add cooked sausage. Pour in wine and cook until it evaporates. Add prepared tomatoes and hot pepper. Cook at medium heat for ten minutes. Add tomato sauce and cook for twenty minutes. Chop parsley and add. Season with salt and pepper. Cook for 10 more minutes. Reserve.

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