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Wide Noodles with Mixed Mushroom Sauce

Pappardelle con la salsa di funghi misti
Wild mint is the distinguishing flavor in this mushroom sauce for pappardelle, the wide noodle so popular in Tuscany. Teamed with an orchestra of assorted mushrooms, porcini, portobello, shitake, and oyster, it is easy to make and elegant enough for company. Traditionally this dish is served senza formaggio (without cheese).

Serves 4 to 6



1/3 cup Filippo Berio extra virgin olive oil

3 cloves garlic, minced

12 ounces assorted mushrooms, (porcini, fenferli, etc), thinly sliced

3 pounds fresh tomatoes, skinned, seeded and chopped

Salt and pepper to taste

1/2 cup minced fresh mint

1/2 pound pappardelle


Makes about 1 1/4 pounds

2 1/2 cups OO flour*

Pinch salt

4 large eggs



Heat 1 tablespoon of the olive oil in a sauté pan and cook the garlic until it is soft but not browned.  Add the mushrooms along with the remaining olive oil and cook until they soften and render their juices. Stir in the tomatoes, salt and pepper and cook the sauce covered over low heat for 2 to 3 minutes. Stir in the mint and cook 1 minute longer. Turn off the heat and keep the sauce covered while the pappardelle cook.

Cook the pappardelle in 4 quarts of rapidly boiling, salted water.  Reserve 1/4 cup of cooking water and add  it to the sauce. Transfer the pappardelle to sauté pan, stir into the sauce and serve piping hot.

Note: Adding herbs when a dish is almost cooked preserves more of its essential oil than adding them at the beginning as too much cooking will destroy the taste.


Combine the flour and salt and mound on a work surface. With your fist make a hole in the center of the mound. This is the fontana, or well. Crack the eggs into the center of the well and beat gently with a fork or your fingers to break up the egg yolks. Using one hand and moving in a clockwise fashion, begin bringing the flour from inside the flour wall into the eggs. Use your other hand to keep the outside of the wall together. If the wall breaks, the eggs will seep out. Continue mixing until a ball of dough is created that is not soupy and holds its shape. Push the excess flour aside and knead the dough until a smooth, soft ball is obtained. Don’t worry if you do not use all the flour; adding too much flour will result in a tough dough. On the other hand, if the dough is still sticky, add the remaining flour a little at a time until the desired consistency is obtained.

Flatten and roll dough out in a pasta machine; cut strips 2 inches wide and place on towel lined baking sheets. Do not let the strips touch each other.

Cook in rapidly boiling water for 2-4 minutes, then drain and combine with sauce.

*This is a fine flour and we like to use this one from our friends at King Arthur Flour:

This recipe is featured on show 2403, And the Winner Is....


  1. Doreen Biviano's avatar

    Doreen Biviano

    How can I get the other two recipes from episode 2403? I have the Wide Noodles with Mixed Mushroom Sauce. I would love to have the ahi tuna salad recipe and the rustic cake.
    My friends would love this combination as a meal!
  2. Helen Smith's avatar

    Helen Smith

    Ciao Italia, I enjoy your show and watch them every time they are on, I watched it Sun Sept. 28, 1914 at 1;30 pm A day without pasta? Never I; una giormasts senza la paste mai! it is a gulten free pasta with mushroom sauce. My sister in law has to eat gulten free noodles. No wheat at all, well anyway I watched your show on g ulten free pasta with mushroom sauce. I would like to make it for her but I can't fine the recipe on your website. I really would like if you can e-mail it to me.
    Thanks you very much

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