Pappardelle with cremini mushrooms in salsa di noci
Pappardelle with cremini mushrooms in salsa di noci
by TheLadyEve
2 Comments
TheLadyEve
This is a dairy-free dish that could also easily be made with dairy—it’s all about your preferences. My husband is intolerant so this dish is 100% dairy free and vegetarian except for my portion that had a little cheese grated on top! I hope you enjoy.
**Sauce ingredients**
6 ounces walnut halves
1 cup (237 ml) vegetable broth
2 cloves of garlic, smashed
Fresh thyme & marjoram (about 1 tsp of each)
2 tbs olive oil
1 hefty slice of stale bread, crust removed and torn into pieces
salt and pepper to taste
**For the pappardelle dough:**
215 g all-purpose flour, plus more for rolling
65g cup fine semolina
3 large eggs, at room temperature
3 large egg yolks, at room temperature
1 tbs olive oil
In a food processor, combine the flour and semolina and pulse several times. In a measuring cup, mix the whole eggs and egg yolks. With the machine on, pour in the eggs, and oil, and process until the flour is moistened; the dough may still be a bit crumbly. Turn the dough out onto a floured work surface and knead until silky smooth, about 3 minutes. Wrap in plastic and let stand at room temperature for 45 minutes.
Roll your dough through a hand-cranked pasta machine, beginning at the widest setting and stopping at (or just before) the thinnest; dust the dough lightly with flour between settings. Cut the strip into 4 pieces, 10 to 12 inches each, and dust with flour. Roll up each piece loosely and slice 3/4 inch thick.
**For the sauce:**
Heat the broth with the garlic and herbs until simmering. Add the nuts, turn off the heat and let sit for 10 minutes. Add the bread and oil, stir, let sit another 5 minutes, then blend until smooth (I have a vitamix, but you can use a processer too). Add salt and pepper to season to taste. You may want to adjust the thickness with more broth or more walnuts.
**Mushrooms and pasta**
For the mushrooms, slice 1 pound of cremini mushrooms, along with one large shallot, and cook them in a high smoke-point oil until they brown (I like avocado oil). Do not season until they start to brown! Now add some salt, and about 6 ounces of white wine. Stir and cook down until the wine has mostly reduced and the mushrooms are no longer releasing water.
Cook the pasta al dente, reserve ½ cup pasta water. Add the pasta, the pasta water, and the sauce to the pan with the mushrooms and shallots. Over low heat, just cook another minute more until it all comes together. Top with fresh parsley and, if you want, some Parmesan.
Because I designed this to be dairy-free, there is no cream in the sauce. If you can and want to eat dairy, you can use an ounce of heavy cream as a bider in the sauce! However, I do not think it is necessary.
2 Comments
This is a dairy-free dish that could also easily be made with dairy—it’s all about your preferences. My husband is intolerant so this dish is 100% dairy free and vegetarian except for my portion that had a little cheese grated on top! I hope you enjoy.
**Sauce ingredients**
6 ounces walnut halves
1 cup (237 ml) vegetable broth
2 cloves of garlic, smashed
Fresh thyme & marjoram (about 1 tsp of each)
2 tbs olive oil
1 hefty slice of stale bread, crust removed and torn into pieces
salt and pepper to taste
**For the pappardelle dough:**
215 g all-purpose flour, plus more for rolling
65g cup fine semolina
3 large eggs, at room temperature
3 large egg yolks, at room temperature
1 tbs olive oil
In a food processor, combine the flour and semolina and pulse several times. In a measuring cup, mix the whole eggs and egg yolks. With the machine on, pour in the eggs, and oil, and process until the flour is moistened; the dough may still be a bit crumbly. Turn the dough out onto a floured work surface and knead until silky smooth, about 3 minutes. Wrap in plastic and let stand at room temperature for 45 minutes.
Roll your dough through a hand-cranked pasta machine, beginning at the widest setting and stopping at (or just before) the thinnest; dust the dough lightly with flour between settings. Cut the strip into 4 pieces, 10 to 12 inches each, and dust with flour. Roll up each piece loosely and slice 3/4 inch thick.
**For the sauce:**
Heat the broth with the garlic and herbs until simmering. Add the nuts, turn off the heat and let sit for 10 minutes. Add the bread and oil, stir, let sit another 5 minutes, then blend until smooth (I have a vitamix, but you can use a processer too). Add salt and pepper to season to taste. You may want to adjust the thickness with more broth or more walnuts.
**Mushrooms and pasta**
For the mushrooms, slice 1 pound of cremini mushrooms, along with one large shallot, and cook them in a high smoke-point oil until they brown (I like avocado oil). Do not season until they start to brown! Now add some salt, and about 6 ounces of white wine. Stir and cook down until the wine has mostly reduced and the mushrooms are no longer releasing water.
Cook the pasta al dente, reserve ½ cup pasta water. Add the pasta, the pasta water, and the sauce to the pan with the mushrooms and shallots. Over low heat, just cook another minute more until it all comes together. Top with fresh parsley and, if you want, some Parmesan.
Because I designed this to be dairy-free, there is no cream in the sauce. If you can and want to eat dairy, you can use an ounce of heavy cream as a bider in the sauce! However, I do not think it is necessary.
Super nice 👍