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HOMEMADE PAPPARDELLE WITH MUSHROOM STROGANOFF

Ingredients

For the pasta:

For the mushroom stroganoff:

Instructions

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.

Notes

This pasta recipe serves 2 people and makes about 7 ounces of pasta. Double the recipe for 4-6 people.

Recipe by REGAN BARONI at https://reganbaroni.com/blog/recipes/homemade-pappardelle-with-mushroom-stroganoff-recipe/