Sunday, February 15, 2015

Handmade Pappardelle with Mushroom Cream Sauce


I hope everyone had a great valentines day! Whether it was spent with friends, family, or significant others, I hope that you were all able be appreciative of whoever you were with, and show them love!

I showed my valentine some love with an Atlanta Hawks themed bouquet. If you missed some of the macarons I made, check out my instagram, @deliciowhso!

Anyways, let's move onto this week's post! Earlier in the week, my roommate and I made some delicious pasta! We took the handmade pasta recipe (click here), and cut them into thick strips for pappardelle pasta. The key to making the noodles is rolling them very thin. If you have a pasta maker, it's much easier, but we went with a rolling pin. With some elbow grease, he was able to make some great noodles!


Handmade Pappardelle with Mushroom Cream Sauce (makes 4 servings)

Pappardelle Noodles
 Handmade Pasta Dough

1. Section the dough into 4 sections and roll into a very thin sheet.
2. Use a pizza cutter or sharp knife against a straightedge to cut noodles about 1-inch thick.
3. Boil water, and season with salt.
4. Add the noodles to the boiling water and cook until tender, about 7 minutes.
5. Drain and cool the noodles.

Mushroom Cream Sauce
3 Chicken Thighs
3 Cloves Garlic
2 tbsp Olive Oil
10 Medium-Sized Baby Bella Mushrooms
1 cup Heavy Cream
1 tbsp Flour
1 tbsp Lemon Juice
2 Large Kale Leaves
Salt
Pepper 
Garlic Powder
Dried Thyme
Pecorino Cheese, for garnish

1. Cut chicken thighs into small pieces.
2. Mince garlic, slice mushrooms, and chop up kale.
3. In a large sauce pan, heat oil.
4. Add garlic and saute slightly. Then add chicken. Season with salt, pepper, and garlic powder. You want to season at every step of the way, so that the flavor is balanced and cooks into the food. Allow the chicken to cook at least halfway before continuing.
5. Add the mushrooms until slightly tender. Add seasoning as needed.
6. Add the cream, and mix well. Allow to simmer for about 5 minutes. Then, sift flour into the sauce. This will help the sauce to thicken.
7. Add the kale. It will seem like a lot, but it will cook down into the sauce. Turn it gently until it cooks down.
8. Add the pasta and mix well. Add lemon juice, and any seasoning it may need. Cook until the pasta becomes hot, and the sauce is thick.
9. Place onto a plate. Shave some pecorino with a vegetable peeler, and garnish the pasta. Serve immediately.


This pasta is a great way to impress friends and family! The sauce is simple, and delicious! It's a creamy sauce with just the right amount of acid to balance the mushroom flavor. A big thanks to Nam for making the noodles for me, and I hope all you readers will take the time to recreate this yummy dish!

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