Chestnut Pappardelle With Cremini Mushrooms, White Wine, and Parmigiano-Reggiano Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Chestnut Pappardelle With Cremini Mushrooms, White Wine, and Parmigiano-Reggiano

Recipe by  

"Great recipe, but it takes some practice to get the pasta right."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
ADVERTISEMENT

Directions

  1. Whisk flour, chestnut flour, and salt in a bowl; stir in 3 tablespoons olive oil, eggs, and egg yolks to make a smooth dough. Form dough into a ball, wrap in a cloth towel, and let rest for 1 hour.
  2. Roll pasta into thin 5x12-inch sheets on a floured work surface; cut sheets into 1x12-inch ribbons. Let pappardelle pasta dry on a kitchen towel sprinkled with flour while you complete remaining steps.
  3. Melt butter in a large skillet over medium heat; cook and stir leeks, shallot, and garlic until white part of leeks becomes translucent, about 5 minutes. Heat 1 tablespoon olive oil in a separate skillet over medium heat; cook and stir mushrooms in hot olive oil until the liquid evaporates and mushrooms turn golden brown, 10 to 15 minutes. Mix mushrooms into leek mixture.
  4. Stir white wine into mushroom-leek mixture and scrape up and dissolve any browned bits of food on the bottom of the skillet. Bring to a boil, reduce heat to low, and simmer mushroom-leek mixture until mushrooms are tender, about 5 minutes.
  5. Bring a large pot of lightly salted water to a boil; cook the pappardelle pasta at a boil until tender and pasta floats to the top of the water, about 5 minutes; drain. Transfer pasta to a serving bowl, toss lightly with mushroom-leek mixture and parsley, and top with Parmigiano-Reggiano cheese.
Kitchen-Friendly View
  • PREP 1 hr
  • COOK 25 mins
  • READY IN 2 hrs 25 mins

Footnotes

  • Cook's Note:
  • If possible, use European 00 (very fine) flour.
ADVERTISEMENT

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 607 kcal
  • 30%
  • Carbohydrates
  • 77.8 g
  • 25%
  • Cholesterol
  • 289 mg
  • 96%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 20.3 g
  • 41%
  • Sodium
  • 201 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

 Quick & Easy Grilling
Quick & Easy Grilling

Easy weeknight dinners, ready in a flash.

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Mussels in a Fennel & White Wine Broth

See how to make mussels cooked in a fennel and white wine broth.

Ricotta Gnocchi with Fresh Peas and Mushrooms

See how to make wonderfully light ricotta gnocchi with peas and mushrooms.

Eggless Pasta

See how to make homemade fresh pasta without using eggs.

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States