The best pasta dishes are the simplest and this recipe for pappardelle with pancetta and wild mushrooms from Sara Danesin Medio is delicious.
Hands up. Who has a pasta machine that is sitting in the kitchen cupboard and is rarely used? Time to dust it down and cook a delicious meal. Pasta making is easier than you think.
Pappardelle with Pancetta, Wild Mushrooms
For the pasta dough:
- 100 g pasta flour “00 grade”
- 1 egg
- A pinch table salt
- A little olive oil
For the sauce:
- 10 g dried mushrooms
- 1 large clove of garlic skin on
- 2 tbsp flat leaf parsley chopped
- 80 g smoked pancetta cubed
- dash double cream
- 150 ml dashi the soaking liquor from the dried mushrooms
- 10 g parmesan grated
- Sea Salt to taste
- - Freshly ground black pepper to taste
Method for the pasta:
Place the flour and salt on a table or in a bowl and create a well in the centre. Place your eggs in it with a touch of olive oil and slowly start to incorporate the flour in the eggs with your fingertips.
Work the pasta for a few minutes making sure it is well worked (can take 15 min) and fold it a few times until it makes small bubbles.
Rest the dough for 15 -20 minutes to allow it to soften, well wrapped in cling film.
Once rested, roll using a rolling pin or pasta machine. Information on how to roll pasta can be found below.
Method for the pasta sauce:
Place the dried mushrooms in a bowl and add a couple of cups of boiling water. Allow to rehydrate for at least ten minutes.
In the meantime, in a frying pan put the pancetta, render until the pancetta is well browned.
Add the finely chopped rehydrated porcini and stir well.
If the mix is too thick, add half a glass of dashi and reduce for 5 minutes.
When reduced set aside and add fresh herbs.
In the meantime, boil some salted water in a large pan (one litre of water per 100g of pasta, and 6g sea salt per litre) and cook the pappardelle (until cooked, depending on the thickness).
Drain the pasta well and add it to the saucepan.
Stir in the cream the black pepper and parmesan.
If the sauce is still too thick either add an extra splash of cream or some more dashi.
Remember the egg must be at room temperature to allow a smooth amalgamation of all the ingredients.
Sara Danesin Medio
Sara is Italian born and was MasterChef finalist in 2011. Her Italian and Sicilian cookery classes at Seasoned Cookery School continue to be one of the most popular classes we run.
Learn how to make pasta and other Italian dishes on our Italian Cookery Course with Sara Danesin Medio.
How to make perfect pasta
- Rest the dough. You need this time to let the gluten develop.
- Make sure all your ingredients are at room temperature.
- When it comes to cooking the pasta make sure the water is well salted. You don’t need to put oil in the water.
- Use “00” pasta flour. You could substitute some of the flour for semolina to give the pasta a bit of bite.
Why is my homemade pasta chewy or tough or rubbery?
You get tough, rubbery pasta when you overwork the dough. Knead it for slightly less the next time. Letting the dough rest is also crucial for a soft dough.
How can I make this pasta dish vegetarian?
If you want to make this dish meat-free leave out the pancetta and add a dash more black pepper and possibly a small amount of thyme. The wild mushrooms will still give a delicious umami taste.
Do I need a pasta machine to make pasta?
It’s not essential to have a pasta machine to make pasta with. A rolling pin and strong arms are enough, but if you want silky smooth thin pasta a pasta machine makes things a great deal easier. We use Marcato pasta machines at Seasoned Cookery School and we love how well it rolls the pasta dough.
What type of sauce goes best with pappardelle pasta?
Pappardelle pasta is a close cousin to tagliatelle and works brilliantly with meaty, mushroom-based sauces.
Happy Pasta Making!