Recipe for: Pappardelle with mushroom ragù and a rhubarb accent - photo 1
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Recipe for: Pappardelle with mushroom ragù and a rhubarb accent

Pikantne Italian Cuisine Main dishes 90 min Medium 4 wyświetleń ~47.90 PLN * - (0)
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Description

Warm, spring pappardelle with creamy ragù made from Polish mushrooms, finished with a sweet-sour touch of rhubarb and fresh sorrel. This dish combines the rusticity of Italian wide pasta with the forest aroma of mushrooms and optional dried porcini, along with the juicy, tangy note of rhubarb that brightens the heavier flavors. Perfect as winter comfort food with a spring twist — serve with grated parmesan, a bit of cream, and fresh sorrel for contrast. Visually appealing: wide ribbons of pasta in warm brown, dark spots of mushrooms, and pink, glistening rhubarb on top.

Ingredients Used

Ingredients (19)

Servings:
4
  • Wheat flour 400 g
  • Chicken egg 4 szt. (~240 g)
  • Rapeseed oil 15 g
  • Mushrooms 400 g
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Butter 30 g
  • 18% cream 200 ml
  • Vegetable broth 300 ml
  • Rhubarb 150 g
  • Sugar 30 g
  • Balsamic vinegar 15 ml
  • Parmesan 50 g
  • Sorrel 30 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Thyme 4 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Dried porcini mushroom 20 g
  • Parsley 1 pęczek (~30 g)
💰 Szacowany koszt dania: ~47.90 PLN (11.97 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pasta

1

On a clean surface, make a mound of flour and create a large well in the center (like a crater). Pour the beaten eggs into the well, add 5 g of salt and 15 g of rapeseed oil. Begin mixing the center with a fork, gradually incorporating the flour from the sides into the mixture until a lumpy dough forms.

Ingredients: Wheat flour, Salt, Rapeseed oil
Use a large, clean wooden countertop or a silicone mat. If you don't want to work on the countertop, use a large bowl. Don't pour all the eggs in at once — monitor the consistency.
2

When the ingredients are combined, knead the dough by hand for 8-10 minutes: press your fist down, stretch the dough, and fold it. The dough should become smooth, elastic, and stop sticking to your hands. If it is too dry, add a little water (1 teaspoon = 5 g), if too wet, sprinkle with flour.

Ingredients: Wheat flour
Use a dough hook mixer (low speed) if you have one — then knead for 5-7 minutes. Do not dry out the dough, as the pasta will be crumbly after cooking.
3

Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature — the gluten will relax and the dough will be easier to roll out.

Ingredients: Wheat flour
If it's cool in the kitchen, place the bowl with the dough near a warm spot, but not next to a heat source. The resting time is crucial for elasticity.
4

Divide the dough into 4 parts. Take one part and cover the rest with a cloth. Roll it out thinly with a rolling pin or pass it through a pasta machine, gradually decreasing the thickness until you get a sheet about 1-2 mm thick. Lightly sprinkle with flour, roll it up, and cut into strips 2-3 cm wide, unfolding the pappardelle.

Ingredients: Wheat flour
The best width for pappardelle is 2.5-3 cm. If you don't have a pasta machine, roll it out very thin and use a sharp knife to cut. Dusting with flour will prevent sticking.

Mushroom Ragù

5

If you are using dried porcini mushrooms, soak them in 100 ml of warm water 20 minutes beforehand, drain, and keep the liquid. Heat a large skillet (preferably 26-28 cm) with 15 g of rapeseed oil and 15 g of butter. Add finely chopped onion and sauté for 4-5 minutes over medium heat until it becomes translucent and slightly golden.

Ingredients: Rapeseed oil, Butter, Onion, dried porcini mushroom
Use a heavy-bottomed pan. Do not fry the onion too hard at the beginning — it should become translucent, not burnt.
6

Add the sliced mushrooms (and the soaked porcini after cutting). Sauté over high heat for 8-10 minutes, stirring every 1-2 minutes, until the mushrooms release their juices and most of the liquid evaporates — they should be lightly browned and have a concentrated aroma.

Ingredients: dried porcini mushroom
If the pan is too crowded, the mushrooms will become boiled instead of sautéed — cook in batches or use a very large pan.
7

Add the pressed garlic and 4 g of thyme, sauté for 30 seconds until the garlic releases its aroma. Pour in 300 ml of vegetable broth and, if you used porcini mushrooms, 50 ml of the soaking water. Bring to a gentle boil, then reduce the heat and simmer for 8-10 minutes until the sauce slightly reduces.

Ingredients: Garlic, Thyme, Vegetable broth, dried porcini mushroom
Garlic burns quickly — add it only when the mushrooms are already browned. Reducing will give the sauce depth of flavor.
8

Thicken 200 ml of cream: pour 2-3 tablespoons of hot ragù into a small bowl and mix, then slowly pour it into the pan with the mushrooms. Cook for 2-3 minutes until the sauce becomes creamy. Season with 2 g of black pepper and optionally 2-3 g of salt to taste. Finally, add 30 g of butter and stir until it melts — the sauce will be shiny and velvety.

Ingredients: 18% cream, Black pepper, Butter
Acidifying the cream prevents curdling. Add salt carefully — parmesan is also salty.

Rhubarb accent

9

In a small skillet, caramelize 150 g of rhubarb with 30 g of sugar over medium heat: sauté for 2 minutes, add 15 g of balsamic vinegar and cook for another 4-6 minutes until the rhubarb softens but retains its shape. It should be shiny, sweet-sour, and slightly reduced.

Ingredients: Rhubarb, Sugar, Balsamic vinegar
Rhubarb breaks down quickly — keep an eye on the time. If you prefer a less sweet touch, reduce the sugar to 15-20 g. Additionally, you can add a teaspoon of grated ginger for a spicy note (optional).

Assembly and serving

10

In a large pot, bring salted water to a boil (about 10 g of salt per 1 liter). Add the pappardelle and cook for 2-3 minutes if fresh (the time depends on the thickness) — the pasta is ready when it is al dente: soft with a slight bite in the center. Drain, reserving about 100 ml of the cooking water.

Ingredients: Wheat flour, Salt
Fresh pasta cooks much faster than dry. Check every 30 seconds starting from the 90-second mark. Save the cooking water — the starch will help emulsify the sauce.
11

Transfer the pasta to the pan with the ragù, pour in 50-100 ml of the reserved cooking water, and stir vigorously for 1-2 minutes to coat the pasta with the sauce and make it creamy. Check the seasoning and add salt or pepper if needed.

Ingredients: 18% cream, Vegetable broth
Stir with a wooden spoon or tongs. Emulsifying in the pan will give the sauce silkiness. If the sauce is too thick, add more cooking water.
12

On a plate, arrange a portion of pappardelle with ragù, then top with 2-3 tablespoons of rhubarb compote. Sprinkle with 50 g of grated Parmesan and garnish with 30 g of sorrel and optionally chopped parsley. Serve immediately while the dish is hot.

Ingredients: Rhubarb, Parmesan, sorrel, Parsley
Add the rhubarb on top just before serving to preserve its color. The cheese can be served in a separate dish so that guests can season it to their taste.

Fun Fact

💡

In Italian cuisine, pappardelle comes from Tuscany and is traditionally served with thick, meaty sauces. Here, by replacing the meat with mushrooms and adding rhubarb, we combine tradition with a Polish, seasonal touch.

Best for

kolacja rodzinna zimowe wieczory impreza sezonowa wiosenna

Tips

🍽️ Serving

Serve hot, with extra grated Parmesan on the table. A glass of medium-tannin red wine or a warm herbal infusion will complement it. If the dish seems too heavy, serve it with a light arugula salad and lemon vinaigrette.

🥡 Storage

Store the ragù and pasta separately in the fridge for up to 2 days in airtight containers. The pasta can be gently reheated in a pan with a little cooking water or in the microwave, adding cream or butter to restore its silkiness. Store the rhubarb compote separately for up to 3 days.

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