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Gluten-Free Pappardelle With Mushrooms

Gluten-Free Pappardelle With Mushrooms 4.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Jun 2, 2020

These gluten-free and Passover-appropriate pappardelle noodles, made with almond flour and potato starch, take about an hour to make, and could be used with any sauce or dish that calls for such pasta. To make the noodles, you make thin crepes, roll and then slice them into quarter-inch wide strips. You can substitute other mushrooms for the cremini.

Storage Notes: Uncurl the noodles after making and store them covered for one day in the refrigerator.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • For the noodles
  • 1/2 cup (2 ounces) almond flour
  • 1/2 cup (scant 3 ounces) potato starch (not the same as potato flour)
  • 1 teaspoon kosher salt
  • 3/4 cup water
  • 3 large eggs, lightly beaten
  • Vegetable oil, for frying
  • For the mushrooms
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 large shallots (3 1/2 ounces total), finely diced
  • Kosher salt
  • 8 ounces fresh cremini mushrooms, stemmed and finely diced
  • 1/3 cup vegetable broth
  • 1/4 cup fresh basil leaves, cut into chiffonade (thin strips)
  • 1/2 teaspoon finely grated lemon zest
  • Freshly ground black pepper
  • Grated Parmesan cheese, for serving

Directions

Make the noodles: In a medium bowl, whisk together the almond flour, potato starch and salt. Whisk in the water and eggs until smooth and fully combined. The batter should be just a touch thicker than heavy cream. Let the batter rest for 15 minutes.

In an 8-inch nonstick frying pan over medium heat, heat about 1 teaspoon of the vegetable oil until shimmering. Pour a scant 1/4 cup of the batter into the pan and swirl it in all directions to coat the bottom evenly with a thin layer of batter. Cook, without flipping, until the bottom is golden and the center is just dry, about 1 minute.

Using an offset spatula, transfer the crepe to a cutting board to cool slightly. Roll it up like a jelly roll, then slice into 1/4-inch wide noodles. Repeat with the remaining batter, adding more oil as needed and whisking the batter in between crepes. Unroll the noodles into long ribbons and set aside while making the mushrooms. (The recipe makes about 10 crepes, or about 12 ounces of fresh noodles.)

Make the mushrooms: In a large saute pan over medium heat, heat the olive oil and melt the butter until the butter starts to foam. Add the shallots and a generous pinch of salt and cook, stirring occasionally, until softened and lightly brown, 6 to 8 minutes. Add the mushrooms and cook, stirring often, until mushrooms are golden and most of their liquid has evaporated, 8 to 10 minutes.

Add the broth, basil, lemon zest and a generous amount of black pepper; bring to a simmer and cook until the liquid has reduced slightly, 1 to 2 minutes. Add the noodles and gently toss with the sauce until coated.

Taste and add more salt and pepper, if desired.

Transfer the noodles to serving plates, sprinkle with Parmesan and serve.

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Recipe Source

From food writer Leah Koenig.

Tested by Ann Maloney.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 364


% Daily Values*

Total Fat: 23g 35%

Saturated Fat: 5g 25%

Cholesterol: 147mg 49%

Sodium: 520mg 22%

Total Carbohydrates: 30g 10%

Dietary Fiber: 3g 12%

Sugar: 4g

Protein: 10g


Calories per serving:


% Daily Values*

Sugar: n/a


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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