Thank you to Vitamix for sponsoring this post!

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.

Pappardelle with Mushroom StroganoffPappardelle with Mushroom Stroganoff

Pasta Ingredients

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: flour, eggs, olive oil and salt. That’s it! Now… onto the little twist that made the pasta making process a lot less messy.

Pappardelle with Mushroom StroganoffPappardelle with Mushroom Stroganoff

Make Homemade Pasta with a Vitamix

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.

Pappardelle with Mushroom StroganoffPappardelle with Mushroom Stroganoff

Pasta Making Tips using a Vitamix

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 and 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 together 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.

Pappardelle with Mushroom StroganoffPappardelle with Mushroom Stroganoff

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.

Pappardelle with Mushroom StroganoffPappardelle with Mushroom StroganoffPappardelle with Mushroom StroganoffPappardelle with Mushroom Stroganoff

Creating 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.

Pappardelle with Mushroom StroganoffPappardelle with Mushroom Stroganoff

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 a 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.

Pappardelle with Mushroom StroganoffPappardelle with Mushroom StroganoffPappardelle with Mushroom StroganoffPappardelle with Mushroom Stroganoff

Mushroom Stroganoff

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.

Pappardelle with Mushroom Stroganoff

Cooking Homemade Pasta

Making the pasta takes a little time, but once you’re ready to boil the pasta, it’s cooks very fast. Unlike some store-bought pastas that can take 10 minutes to cook, 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. Al dente is the texture you want, so be sure to keep an eye on it.

Happy cooking!




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:

  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. 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.
  8. Stir until sauce reaches desired thickness.
  9. Add salt and pepper to taste.
  10. In a separate pot, bring water to a boil.
  11. Add the fresh pappardelle and cook uncovered for 1-2 minutes until noodles are el dente.
  12. Strain pasta and add back to the pot with a light drizzle of olive oil to prevent the noodles from sticking.
  13. Plate noodles and top with mushroom stroganoff.
  14. 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.


  1. Alyssa

    December 15th, 2017 at

    I love this image series and how it breaks down the process in such gorgeous detail. It makes it so much less intimidating to see each step. Inspiring!

  2. Regan

    December 15th, 2017 at

    I’m so glad the visuals are helpful! I hope you try making your own pasta at home – it isn’t nearly as intimidating as I once thought. Cheers!

  3. Billy Dyer

    December 15th, 2017 at

    The last time I tried to make pasta at home, my Ninja blender crapped out. So, this is a tough topic for me. The vitamix looks a bit more heavy duty for multiple uses. I’ll have to look into one of those but make-do in the meantime because my mouth is watering… Pappardelle + Stroganoff? GOOD LORD, LADY!

  4. Regan

    December 17th, 2017 at

    Bummer about the Ninja, Billy. I have the A3500 Vitamix and it has held strong all year with all the cooking I do… the pasta dough was a new twist for sure, but worked really well. And, yeah… pappardelle and stroganoff… the BEST. Enjoy!

  5. mike

    December 15th, 2017 at

    This is beautiful imagery… and it looks super easy to make pasta with the Vitamix! EXCELLENT!!!

  6. Regan

    December 15th, 2017 at

    The Vitamix makes everything easier in the kichen. Thanks for the compliments on the photography.

  7. Nina

    December 15th, 2017 at

    Homemade pasta seems so intimidating but that velvety mushroom stroganoff makes it look worth it! Might have to check out the Vitamix sale and give this recipe a try.

  8. Regan

    December 15th, 2017 at

    I was intimidated to try making pasta again too, but this really came together smoothly and tasted so unbelievably fresh! I hope you try it out! Oh, and the Vitamix sales go until early January, so definitely browse around and see what you find. It has been such a game-changer in my kitchen.

  9. Katie

    December 15th, 2017 at

    Thank you for taking the scariness out of homemade pasta! You make it look so easy. THANK YOU!

  10. Regan

    December 15th, 2017 at

    You’re very welcome! I was intimidated in the beginning too, but it’s pretty cool how easy it came together. Cheers!

  11. Sam

    December 15th, 2017 at

    So pretty! Guess I have to add a Vitamix to my list now.

  12. Regan

    December 15th, 2017 at

    It has definitely made kitchen-life easier, that’s for sure! Thanks for the compliments, Sam!

  13. Jill

    December 15th, 2017 at

    Holy pasta this looks magnifico!!

  14. Regan

    December 15th, 2017 at

    Thanks so much, Jill! It definitely didn’t last long! (nom nom)

  15. Jerry

    December 15th, 2017 at

    No way homemade pasta can be this easy – challenge accepted!!

  16. Regan

    December 15th, 2017 at

    I couldn’t believe it either until I dove in! It tastes so much better fresh, so I’m excited it’s such an approachable process. You’ll have to let me know how it goes for you!

  17. Bryon Forbes

    December 15th, 2017 at

    …superb photography/visuals in an easy to digest manner. I feel like I’m right there along side the cook! And who knew homemade pasta was this easy. Going to try this weekend with my family. Well done.

  18. Regan

    December 15th, 2017 at

    Oh, how fun! I’m so glad my photography and write up are inspiring people to try making fresh pasta at home. You’ll have to let me know how it turns out – I can already guess, “delicious.” Cheers!

  19. Erika

    December 15th, 2017 at

    Yet another reason why I need to get a Vitamix! This looks delicious!

  20. Regan

    December 15th, 2017 at

    Erika, it makes so many things easier in the kitchen… love it. Definitely let me know what you think of the recipe, if you try it.

  21. Ogi Vidackovic

    December 15th, 2017 at

    The visuals definitely make the step by step process look super easy. I guess the only thing I’m missing is the rustic tuscan “pasta drying rack”. Thanks for sharing!

  22. Regan

    December 15th, 2017 at

    Ha! I think I’ll rename my old chair to my “rustic pasta drying rack.” Love it! Cheers!

  23. Natalie Krickovic

    December 15th, 2017 at

    Beautiful images and love love love mushrooms and pappadelle excited to attempt this dish!

  24. Regan

    December 15th, 2017 at

    Awesome! I hope you let me know what you think! It’s definitely a favorite around here… pasta anything and I’m happy. 🙂

  25. Beth

    December 15th, 2017 at

    Homemade pasta is such a feat, but it looks so delicious, it just might be worth it. Absolutely beautiful photography.

  26. Regan

    December 15th, 2017 at

    Thank you so much, Beth! I was intimidated to try homemade pasta for far too long… it’s really pretty fun and not hard. Just extra steps. Totally worth it after you taste it. Cheers!

  27. Leah

    December 15th, 2017 at

    I love the idea of creating a new “cooking twist” with elements I already have at home! Very efficient during the holiday season! Thanks for the tip, I love being able to print out this recipe!

  28. Regan

    December 17th, 2017 at

    Awesome, Leah! I’m so glad you’re excited about the recipe. If you try it, be sure to let me know what you think.

  29. Kik

    December 15th, 2017 at

    I’ve never seen more beautiful process photos. Love the perspective. Instructional, but still all about the food. And pasta in a Vitamix?! Who knew! Brilliant!

  30. Regan

    December 17th, 2017 at

    Oh Kik! Thank you! Pasta dough in the Vitamix was a new thing for me, but wow, it really worked well… so glad you enjoyed the photography. Cheers!

  31. Kristin

    December 18th, 2017 at

    This looks amazing – beautiful photos! I don’t think I would’ve considered trying to make homemade pasta, but you’ve made it sound achievable.

  32. Regan

    December 18th, 2017 at

    It’s definitely achievable, Kristin! I hope you try it – it tastes so good when it’s freshly made. Thanks for the sweet comment!

  33. Shrimp Scampi with Tagliatelle - Up Close & Tasty

    January 7th, 2018 at

    […] or you can get the direct link to their recipe posts below my recipe. You should also check out my Homemade Pappardelle with Mushroom Stroganoff. […]

  34. Marika

    November 4th, 2019 at

    I tried the pasta dough with the vitamix and it did not form a ball at all. It just kept making fine particles and clumb of dough below the blades. I am very disappointed. I added oil to moisten it without any luck. I knead the dough and managed but nothing as good looking as yours. Your photos look so impressive that I was totally inspired. Epic fail on my part. I’m just glad I had good ol’ bag of penne in the cupboard.
    If you have any tips, I’m willing to try again.

  35. reganbaroni00

    November 9th, 2019 at

    Hi Marika!
    Thanks for your comment! What model of Vitamix do you have? My post was using the 3500.

    Did you try holding the pulses for a few second each time? I know typically, pulsing is quick up and down, but holding the pulses longer helped form the ball. If you need to push some of the dough together with a spoon in between pulses, that might help too. Also, not sure how much you were making and in what model… maybe you needed to make a bigger batch of dough since the Vitamix container on the 3500 is pretty big? Do you have the 3500?

    The one thing I struggle with with such a big container on this model is when I have smaller batches of ingredients to mix, they just sit beneath the spinning blades and don’t get mixed. I know Vitamix offers smaller containers to fit on top for when you’re making smaller batches of stuff like dressings, pesto, etc.

    Let me know what you think! I hope it works out better next time!

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