COOK: Wheat Pappardelle Pasta with Pork, Mushroom, and Black Olive Ragu and Sauteed Swiss Chard
This hearty homemade whole wheat pappardelle pasta has just enough whole grain flour to add a nutty flavor and a bit of texture to these noodles without making them tough or flabby. Pappardelle is a substantial wide hand-cut pasta and is really easy to cut. They’re tender but toothsome, and oh so delicious.
This healthy wheat pasta is versatile, but pairs perfectly with this rustic pork Italian sausage ragu enriched with mushrooms and briny black olives, and is served tossed with sauteed garden-fresh swiss chard and accented with some crushed red pepper flakes to kick up the heat. If you want even more spice, garnish with a spoonful of homemade Chicago-style giardiniera. Mangiare… let’s eat!
Whole Wheat Pappardelle with Pork, Mushroom, and Black Olive Ragu and Sauteed Swiss Chard
This hearty homemade pasta has just enough whole grain flour to add a nutty flavor and a bit of texture to these noodles without making them tough or flabby. This healthy wheat pasta is versatile, but pairs perfectly with this rustic pork italian sausage ragu enriched with mushrooms and briny black olives, and is served tossed with sauteed swiss chard and accented with some crushed red pepper flakes to kick up the heat. Mangiare!
Equipment
- food processor optional
- pasta machine or long rolling pin
Ingredients
Pappardelle with Whole Grain Flour
- 3 cups all purpose flour
- 1 cup whole wheat flour
- ½ tsp salt
- 4 large eggs
Pork, Mushroom, and Olive Ragu
- 16 oz ground pork or bulk italian sausage reduce fennel, pepper & flakes, & salt by half or to taste if using italian sausage
- 1 large onion, minced about one cup
- 6 cloves garlic crushed and chopped
- 1½ tsp fennel seeds
- 2 tsp crushed red pepper flakes
- 1 tsp fresh ground black pepper
- 2 tsp kosher salt
- 1 tbsp marjoram, chopped half for dried (can sub oregano- use 1/3rd less)
- 2 medium bay leaves
- 12 oz fresh mushrooms, sliced can substitute 10 oz can of sliced mushrooms- drain and reserve liquid
- 1 tbsp wild mushroom powder (optional, see notes) 2 tbsp chicken of the woods or oyster, 1 tbsp shitake powder, or 2 tsp porcini powder, or minced dried wild mushrooms
- 1 cup pitted black olives drained and rough chopped
- 4 oz dry white wine
- ½ cup whole milk
- ¾ cup stock or pasta water as needed
Sauteed Chard
- 1 bunch swiss chard, washed and chopped separate stems from leaves, dice stems and chiffonade leaves
Garnish
- ¼ cup Parmesan cheese fresh grated
- ¼ cup giardiniera hot or mild (optional)
- 1 tsp crushed red pepper flakes to taste
Instructions
Pasta Dough and Shaping
- In a medium mixing bowl or food processor, combine the all purpose flour, whole wheat flour, and salt and stir or pulse a few times to mix. If you are working by hand, make a well in the center of the dry ingredients in a large bowl or on a clean, flat work surface.
- Add the eggs to the food processor and pulse a few times just until combined. The dough will look dry and crumbly but if you squeeze it, it should come together and feel supple but not too tacky. If you are working by hand, use a fork to blend the eggs together in the center of the "volcano" and then gradually incorporate the flour from around the edges until you have a stiff dough.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic. If it is too dry, you can work in some water, no more than a tsp at a time, and if it's too wet, knead in more flour. The wheat bran will hydrate and absorb moisture from the dough as it rests, so you can make it a little stickier than regular pasta dough, but it shouldn't stick to floured hands.
- When you are satisfied with the consistency, wrap the dough tightly and let rest. You can make it a day or two ahead- wrap well and chill in the fridge. The outside of the dough may discolor slightly but it will be fine to use.
- Cut the dough into quarters and roll out each quarter into thin sheets (0 or 1 on a pasta machine). Hang the sheets on a pasta drying rack, dowel rod, or lay them out on clean flour sack towels on a work surface or table.
- Working with the first sheet, cut into 3/4"-1" wide noodles using a pizza or pasta cutter, sharp knife, or bench scraper. If the pasta sheets are dry enough to not stick together, you can roll the sheets and cut sections to get even noodles, or cut the whole sheet flat. Hang to dry slightly or lay out in bundles on towels or sheet pans.
Pork, Mushroom, and Olive Ragu
- Preheat a large heavy-bottomed dutch oven or sauce pot. Crumble the ground pork or sausage into the pan and brown lightly (add a tablespoon of butter or olive oil if the pork is lean).
- Add the onions to the pork and saute over medium heat. Add the garlic, salt, fennel, pepper, pepper flakes, marjoram, and bay leaf and sweat the moisture from the onions.
- Add the mushrooms. If fresh, sweat until they have released their liquid. Then add the mushroom powder and the black olives. Saute until the moisture has evaporated, then deglaze the pan with the white wine.
- Add the milk, the mushroom liquid (if using canned mushrooms), and stock or pasta water and simmer. Roll and cut the pasta and bring a large pot of salted water to a boil.
- Add the chopped chard stems to the ragu and cook until just tender. Add the chard leaves just before serving and toss to cook until just wilted.
- Drop the pasta into the rapidly boiling water and cook until al dente- fresh pasta cooks in just a few minutes, so don't overcook it! The time will vary a bit with the width and thickness of the noodles, but start checking them when they float to the top.
- Drain the pasta, toss the noodles with a few tablespoons of butter, then the pork sauce and chard. Serve immediately with fresh grated Parmesan cheese and crushed red pepper flakes and giardiniera.
Tried this recipe?Let us know how it was!