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Mushroom Ragù with Homemade Pappardelle

Try your hand at making homemade pappardelle to accompany our delicious mushroom ragù.
Servings 2

Ingredients

Mushroom Ragù

  • 1/3 cup dried porcini mushrooms
  • 1 cup boiling water
  • 200 grams Swiss brown mushrooms torn into chunks
  • 1 small red onion thinly sliced
  • 2 cloves garlic thinly sliced
  • 1/2 carrot finely diced
  • 1/2 stalk celery finely diced
  • 1 tsp thyme leaves
  • 1 Tbsp tomato paste
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground coriander
  • 1/2 tsp chilli flakes optional
  • 1 tsp nutritional yeast flakes
  • 1 large tomato diced
  • 1/2 cup red wine
  • 1/2 tsp salt

Homemade Pappardelle

  • 3 eggs
  • 2 egg yolks
  • 2½ cups plain flour
  • 1/2 tsp salt
  • 3 Tbsp cold water

Instructions

Mushroom Ragù

  • Before you start, preheat oven to 160°C.
  • Prep mushroom and veggies. Place dried mushrooms in a heat-proof bowl and cover with boiling water to measure. Leave to hydrate for 10 minutes. Remove mushrooms from liquid (reserve liquid) and finely chop. Meanwhile, prep remaining ingredients.
  • Cook mushrooms. Heat a drizzle of oil in an oven-proof pot or casserole dish (with a lid) on high heat, fry mushrooms for 2-3 minutes, until browned. Remove mushrooms from pot and return pot to medium heat.
  • Cook ragù. Add another drizzle of oil to pot. Cook onion, garlic, carrot, celery and thyme for about 8 minutes, stirring, until softened. Add tomato paste, spiced and yeast flakes and cook for 2 minutes, stirring, until fragrant.
  • Add the tomato, browned mushrooms, soaked porcini mushrooms and soaking liquid, wine and salt to pot and bring to a simmer. Once simmering, cover pot with a lid and transfer to pre-heated oven. Bake for 1 hour.
  • After 1 hour of baking, remove lid from pot and return to over for a further 25 minutes, until the sauce has reduced and thickened. Lightly crush mixture with a masher to achieve a ragù-like consistency. Season to taste with salt and pepper.

Homemade Pappardelle

  • Prep dough. Combine all ingredients in a bowl and bring together into a shaggy dough using your hands.
  • Knead dough. Turn mixture out onto a clean surface and knead into a ball. Knead dough for about 8 minutes, until smooth and elastic. Add a sprinkle of flour to bench when it gets sticky.
  • Rest dough. Wrap dough in cling film and set aside at room temperature to rest for 45 minutes, to allow the gluten to relax (this is crucial – if you don't let it rest you won't be able to roll the dough thinly).
  • Roll and cut dough. After the dough has rested, cut the dough in half and stretch one half into a rectangle. Flour a clean surface and roll the dough out as thinly as you can (about 1.5mm). Flour the bench as you roll to prevent it sticking. Dust the surface of the pasta with flour and fold it up into a rectangle (don't press together). Cut into 1cm strips. Unfold the strips and hang over a rolling pin to dry out for about an hour. Repeat with the remaining dough.
  • Cook pasta. Bring a large pot of salted water to the boil. Boil pasta for 2-3 minutes, until just tender. Drain and toss with a drizzle of olive oil to prevent sticking.