The first time Mike and I tried to make homemade pasta ourselves, we were ambitious. We made ravioli and long story short, they completely fell apart when we added them to the boiling water. The second time was in New York during a pasta-making class at Covina. The class was set up by SAVEUR during the food blog awards in 2016 and it was a blast. There was a very descriptive demonstration and I started to appreciate the science behind some truly complex pasta making and shaping. We were able to taste a couple of the final dishes and I was blown away by the freshness. Fast forward to the end of 2017 and I finally attempted to make pasta again at home. I’m not sure what took me so long, but now I’m officially hooked and this Homemade Pappardelle with Mushroom Stroganoff is hands down amazing.
I decided to make pappardelle because I love the thick, flat noodles and honestly, I wasn’t ready to tackle the shaping of a more complex pasta. The ingredients were minimal: flour, eggs, olive oil and salt. There are several variations of this on the internet with different types of flours, but I stuck to the basics. I used a Pasta Rolling Machine, but you could always roll the dough out with a rolling pin too.
Now here’s the twist to my preparation… ready?
I used my Vitamix to help me mix the ingredients and get the dough to form. I have the A3500 and have used it to make velvety smooth soups, chopped veggies for summer salads and unique drinks all year long. It has been such a convenient, versatile machine in my kitchen. And, while making pasta dough wasn’t something I would have ever considered doing with a Vitamix, it worked really well, really quickly and was a lot less messy. If you’ve had your eye on a Vitamix, be sure check out their holiday sales going on now through January 7th. More information at the end of this post.
Some tips that helped me were:
1) When the recipe calls to pulse the dough, hold the pulse for a few seconds at a time. Pulsing is typically a quick press on then off, but I found the dough started sticking to itself easier when I would hold longer pulses.
2) You’ll also need to scrape the sides down a bit as you go. It only takes a few seconds, and it really helps the dough start sticking and forming a ball.
3) Once the dough is formed, you’ll want to knead it for 1-2 minutes and then let it rest, covered in saran wrap, for about 30 minutes.
After the dough has rested, you’ll cut the ball into four sections. Start with one section, leaving the other three covered until you’re ready for them. Move the dough slowly through the pasta roller starting on the widest setting and working your way down to the thinest.
To cut the pasta into the noodles, it was easier to fold the dough onto itself and then slice the pasta to the desired noodle thickness. For pappardelle, 1-1.5 inches is recommended. I draped the cut pasta over the back of a chair to dry for about 15 minutes and repeated the process with the other three sections of the dough. Once I had prepped all of the pasta dough into the noodles, I folded them into separate nests so they could rest while I prepared the mushroom stroganoff.
Another tip is when you’re cooking freshly made pasta, it’s going to cook much faster. The pappardelle cooked in just over one minute. Some recipes will say to cook the pasta in the sauce, but if you’ve made your pasta fresh, I recommend cooking it separately to avoid it from getting too soggy. Al dente is what you want.
The mushroom stroganoff is a tasty, vegetarian twist on the classic beef stroganoff. The mushrooms and sauce bring out such a fresh, savory flavor with the homemade pasta and it’s safe to say that this might be my favorite recipe of the year. Now that I’ve FINALLY started making my own pasta, I have a feeling there will be several more favorites on the horizon.
Do you make homemade pasta? What kind should I make next?
Holiday Specials on Vitamix Machines
Some of you have asked about the Vitamix, but have been hesitant about the cost. I’m excited to share that now is a good time to take another look.
Not only do they have several unique recipe ideas, they have some pretty great holiday sales going on right now through January 7th, 2018. You can get up to $70 off all new machines or up to $140 off certified reconditioned machines and free standard shipping.
I’m all about savings, so I wanted to be sure to highlight this for all of you who have been asking. Happy Shopping!
Disclosure: Thank you to Vitamix for sponsoring this post. As always, all opinions are my own. Thank you to Elena for being my hand model for the photo shoot and thank you to my readers for supporting the brands that keep Up Close & Tasty cooking and shooting.
Pappardelle with Mushroom Stroganoff
For the pasta:
2 large eggs
1.5 cups flour
2 tablespoons olive oil
1 teaspoon salt
Note: Serves 2 people and makes about 7 ounces of pasta. Double the recipe for 4-6 people.
For the mushroom stroganoff:
2 tablespoons olive oil
1 yellow onion, diced
1 pound Cremini mushrooms, ends cut and sliced, or use mushrooms of choice
3 cloves garlic, minced
2 teaspoons fresh thyme
3 tablespoons flour
3.5 cups vegetable broth
1/2 cup almond milk
Salt & pepper, to taste
Optional Garnish: Parsley & freshly grated Parmesan
For the pasta:
1. Place eggs and olive oil in your Vitamix container and secure the lid.
2. Select Variable 1.
3. Turn machine on and slowly increase to the highest speed.
4. Blend for 20 seconds.
5. Remove the lid and add the flour and salt.
6. Secure lid and select Variable 3.
7. Turn the machine on and off to pulse 5-6 times. You should notice the dough starting to form a ball and lift off the blades.
Note: When you pulse, hold the pulse for a few seconds each time, keeping an eye on the dough as it forms into a ball.
8. Remove lid and scrape down the sides, adding a little flour if the dough looks too moist.
9. Pulse again 5-6 times.
10. Remove dough from container and knead for 1-2 minutes.
11. Wrap in plastic and let rest for a half hour.
12. Cut dough into four pieces. Using one piece at a time, while the others are still wrapped, run through a pasta rolling machine, starting on the widest and working your way down to the last setting.
13. Cut to desired thickness, 1-1.5 inches thick for pappardelle.
14. Place on a drying rack of choice and allow to dry for 10-15 minutes.
15. Repeat for remaining pasta balls.
For the mushroom stroganoff:
1. Heat 1 tablespoon oil in a large skillet or pot over medium heat.
2. Add the onion and cook for 5-6 minutes or until translucent and slightly golden on edges.
3. Add the mushrooms and cook for 5-7 minutes or until they have released their liquids and are golden brown.
4. Reduce heat and add remaining tablespoon of oil, minced garlic and thyme leaves to the pot and cook for 2 minutes.
5. Add flour and mix well until evenly coated.
6. Add the vegetable broth and scrape any brown bits off the pan.
7. Bring back to a boil. 8. Once boiling, add homemade noodles and almond milk.
9. Stir until sauce reaches desired thickness.
10. Add salt and pepper to taste.
11. In a separate pot, bring water to a boil.
12. Add the fresh pappardelle and cook uncovered for 1-2 minutes until noodles are el dente.
13. Strain pasta and add back to the pot with a light drizzle of olive oil to prevent the noodles from sticking.
14. Plate noodles and top with mushroom stroganoff.
15. Garnish with chopped parsley and your choice of cheese.
All images ©Regan Baroni 2017.