Mint Pappardelle with Morels

Marc Vetri

Vetri - Philadelphia

Fresh mint with earthy mushrooms is a mind-blowing combination. Use morels, black trumpets, or whatever rich-tasting mushrooms you can find. You can toss a little fresh mint and parsley into the pan, too.


  • 8 ounces mint pasta dough, rolled into sheets about 1⁄8 inch thick
  • Tipo 00 flour or all-purpose flour, for dusting
  • 1 tablespoon olive oil
  • ½ cup plus 1 teaspoon unsalted butter, divided
  • ¼ cup finely chopped white onion
  • 1 small clove garlic, smashed
  • 8 ounces morel mushrooms, cleaned
  • Kosher salt and freshly ground black pepper
  • ½ cup grated Parmesan cheese, divided


Lay a pasta sheet on a lightly floured work surface and trim the edges square. Cut the sheet crosswise into strips a little less than 1-inch wide, preferably with a fluted cutter, to make the pappardelle. 

Dust the pappardelle with flour and repeat with the remaining dough. Use the pappardelle within 1 hour or freeze it in an airtight container for up to 3 days. If freezing, take the pasta straight from the freezer to the boiling pasta water.

Heat the oil and 1 teaspoon of butter in a large, deep sauté pan over medium heat. When the butter melts, add the onion and garlic and sweat them until the onion is soft but not browned, 4 to 5 minutes. 

Add the mushrooms and cook until they soften, 4 to 5 minutes. Taste the mixture, adding salt and pepper until it tastes good to you. Remove and discard the garlic. Keep the mixture warm.

Bring a large pot of salted water to a bowl. Drop in the pappardelle and cover the pot to quickly return the water to a boil. Cook the pasta until it’s al dente (tender but still a little chewy when bitten), about 2 minutes. Using a spider strainer or tongs, drain the pasta by transferring it to the pan of mushrooms. Reserve the pasta water.

Add the remaining ½ cup butter, in pieces, to the pan along with 1 cup of the reserved pasta water, tossing over medium heat until the sauce reduces slightly, gets creamy, and coats the pasta, 1 to 2 minutes. Add a little more pasta water, if necessary, to create a creamy sauce. 

Remove the pan from the heat and stir in ¼ cup of the Parmesan. Keep the pasta moving until the pasta and sauce become one thing in the pan. Taste it, adding salt and pepper until it tastes good to you.

Dish out the pasta onto warmed plates and garnish with the remaining Parmesan.


4 servings