Porcini Pappardelle Pasta

This variation on the pasta dough will be more luxurious and golden-colored than the original porcini torchio pasta made at Valente’s because of the egg yolks. Feel free to substitute the yolks for water if you’d prefer.

Fresh pasta dough

Porcini Pappardelle Pasta

Make this twist on the extruded Torchio pasta from Valente's Cucina
Prep Time 1 hr 30 mins
Cook Time 3 mins
Course Pasta
Cuisine Italian


  • French Rolling Pin
  • KitchenAid Pasta Roller Attachment If possible
  • Pasta Cutter Wheel
  • Cavatelli Board or butter knife
  • Plastic Wrap
  • Stand Mixer with whisk and hook attachments or you can do this by hand
  • Cutting Board or Pasta Board
  • Dough Scraper or Pizza Wheel


  • 8 oz "00" Flour
  • 8 oz Semolina Flour Plus extra for dusting
  • 4 ea Egg Yolks
  • 1 ea Whole Egg
  • 1 oz Extra Virgin Olive Oil
  • 2 oz Water Adjust as needed, depending on temperature and humidity
  • 1 oz Porcini powder


  • In the KitchenAid mixing bowl, add "00" and semolina flours
  • Whisk until fully blended (about 10-15 seconds)
  • Whisk together mushroom powder and water until it is dissolved and the liquid is a drab brown color (use more powder if needed or preferred)
  • In a separate bowl, whisk egg yolks, egg, olive oil, and water
  • Switch mixer to hook attachment and turn on to a slower speed
  • SLOWLY pour in egg/oil/water mixture -- The amount will vary so look out for a texture that is grainy and will form small pellets when squeezed together. Just remember that it is easier to add more liquid than it is to add more flour.
  • When the dough reaches the appropriate texture, spread semolina on your cutting board
  • Place dough on top of board and begin kneading by hand, pushing down into the dough with the palms of your hands, pulling back, and rotating a quarter of the way until a smooth ball is formed (roughly 5-8 minutes)
  • Wrap dough ball in plastic wrap and place in the fridge to let the gluten relax for one hour -- it is better if it rests longer but do not go under 30 minutes of rest time
  • Unwrap dough and place back on the floured board
  • Cut the dough in quarters, using one quarter at a time and wrapping the remaining back up so that they do not dry out
  • Skip ahead to Pasta Roller Attachment or Rolling Pin Method and then return to the following instructions
  • Trim the jagged and semi-circular edges of the dough until it looks like an even rectangle
  • Coat the pasta dough sheet in semolina and loosely fold it over on itself until it is fully stacked on itself as shown in the photo (but thinner) -- do not press down on the dough
  • Use dough scraper or pizza wheel to cut dough into strips that are roughly 1 inch wide
  • Unravel pasta and cook in salted, boiling water for roughly three-to-four minutes (depending upon the thickness of the pasta)

Pasta Roller Attachment Method

  • If you are using a Pasta Roller attachment, roll out the quartered piece of dough until it is flat enough to run through the attachment
  • Run the dough through the attachment with the dial at one
  • Fold the dough into thirds by folding the left and right sides into the middle and pinch it together
  • Run the dough through the attachment again with the dial at one
  • If the dough is misshapen, you can fold it back into a rectangular shape and run it through once again
  • Repeat process until the dough has been run through the fifth setting twice
  • Dust the rolled out dough with semolina
  • Repeat process with each piece of dough

Rolling Pin Method

  • Liberally flour the workspace with semolina (or durum, if you have it)
  • Roll dough out until you hate your life
  • Flour the dough, flip it over and repeat
  • Reshape dough as needed to form a long rectangular shape
  • Repeat process ad nauseam until the dough is nearly paper thin and roughly 14 inches long


Feel free to switch the porcini powder to another flavor, like tomato powder (for Valentine's Day) or whatever you want.