Homemade pasta sounds delicious, but the thought of making it from scratch can seem intimidating to a lot of people, including myself. But, I finally did it and even discovered a twist to making the process a lot less messy. Now I’m hooked, and this Homemade Pappardelle with Mushroom Stroganoff is probably my favorite recipe that I’ve made all year.
Thank you to Vitamix for sponsoring this post!
Homemade Pasta with Vitamix
My “noodle of choice” was pappardelle because I love thick, flat noodles. There are several homemade pasta recipe variations on the internet, but I stuck to the basics for this one. The ingredients were super minimal:
- Olive oil
That’s it! Now… onto the little twist that made the pasta making process a lot less messy.
I used my Vitamix to mix the pasta ingredients together and to get the dough to form into a ball. Can you believe it? I never would have thought about making pasta dough in my Vitamix.
I have the A3500 and have used it to make velvety smooth soups, chopped veggies for summer salads and unique drinks all year long. Making pasta dough worked out really well too and was a lot less messy than making pasta the traditional way.
PASTA MAKING TIPS WITH VITAMIX
- 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 and off, but I found the dough started sticking to itself easier when I would hold longer pulses.
- 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 together and forming a ball.
- Once the dough is formed, you’ll want to knead it for 1-2 minutes. Then, cover the dough with saran wrap and let it rest for about 30 minutes.
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USE A ROLLING PIN OR PASTA ROLLING MACHINE
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. I used a Pasta Rolling Machine to rollout the dough, but you can roll the dough out with a rolling pin too.
If you’re using a rolling machine, start on the widest setting and work your way down to the thinnest.
If you’re using a rolling pin, take your time and make sure to get the dough very flat and thin.
HOW TO CUT THE NOODLES
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.
DRYING THE NOODLES
You’ll want to dry your noodles for about 15 minutes by hanging them on something. You could use a Pasta Drying Rack for this. Since I don’t have one, I draped the cut pasta over the back of an old chair to dry before repeating the process with the other three sections of the dough. Once I had prepped all of the the noodles and they were dry, I folded them into separate nests so they could rest while I prepared the mushroom stroganoff.
MUSHROOM STROGANOFF: The Recipe
The mushroom stroganoff is a tasty, vegetarian twist on the classic beef stroganoff and the recipe came together beautifully. The mushrooms and sauce bring out such a fresh, savory flavor with the homemade pasta. Not to mention, it was a beautiful dish to shoot.
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Making the pasta noodles takes a little time, but once you’re ready to boil them, they cook very fast. Store-bought pastas can take around 10 minutes to cook through, but this homemade pasta took about a minute.
Some recipes will call for cooking noodles in the sauce, but I recommend cooking homemade pasta separately to avoid it from getting too soggy in the sauce. Al dente is the texture you want, so be sure to keep an eye on it.
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Homemade Pappardelle with Mushroom Stroganoff
For the pasta:
- 2 large eggs
- 1.5 cups flour
- 2 tablespoons olive oil
- 1 teaspoon salt
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: Parsley & freshly grated Parmesan
For the pasta:
- Place eggs and olive oil in your Vitamix container and secure the lid.
- Select Variable 1.
- Turn machine on and slowly increase to the highest speed.
- Blend for 20 seconds.
- Remove the lid and add the flour and salt.
- Secure lid and select Variable 3.
- 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. When you pulse, hold the pulse for a few seconds each time, keeping an eye on the dough as it forms into a ball.
- Remove lid and scrape down the sides, adding a little flour if the dough looks too moist.
- Pulse again 5-6 times.
- Remove dough from container and knead for 1-2 minutes.
- Wrap in plastic and let rest for a half hour.
- 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.
- Cut to desired thickness, 1-1.5 inches thick for pappardelle.
- Place on a drying rack of choice and allow to dry for 10-15 minutes.
- Repeat for remaining pasta balls.
For the mushroom stroganoff:
- Heat 1 tablespoon oil in a large skillet or pot over medium heat.
- Add the onion and cook for 5-6 minutes or until translucent and slightly golden on edges.
- Add the mushrooms and cook for 5-7 minutes or until they have released their liquids and are golden brown.
- Reduce heat and add remaining tablespoon of oil, minced garlic and thyme leaves to the pot and cook for 2 minutes.
- Add flour and mix well until evenly coated.
- Add the vegetable broth and scrape any brown bits off the pan.
- Bring back to a boil. 8. Once boiling, add homemade noodles and almond milk.
- Stir until sauce reaches desired thickness.
- Add salt and pepper to taste.
- In a separate pot, bring water to a boil.
- Add the fresh pappardelle and cook uncovered for 1-2 minutes until noodles are el dente.
- Strain pasta and add back to the pot with a light drizzle of olive oil to prevent the noodles from sticking.
- Plate noodles and top with mushroom stroganoff.
- Garnish with chopped parsley and your choice of cheese.
This pasta recipe serves 2 people and makes about 7 ounces of pasta. Double the recipe for 4-6 people.
All images ©Regan Baroni 2017.
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 me cooking, styling and shooting. This post also contains affiliate links which means if you click or make a purchase through my site, I might make a small commission at no extra cost to you. I only promote products that I actually use and support.