River Cottage Australia



Try this recipe by Paul West from River Cottage Australia of parpadelle with a mixture of assorted mushrooms.


  • 400g “00” plain flour

  • 4 eggs

  • 1-2 tbsp cold water

  • Sea salt, to taste

  • 2 tbsp fine semolina, for dusting

  • 800g assorted mushrooms, such as shitake, king browns, oyster, pioppini (shimeji)

  • 50g butter, coarsely chopped

  • 1 tbsp extra virgin olive oil, plus extra to serve

  • 3 garlic cloves, finely chopped

  • 100ml dry white wine

  • 1 cup cream

  • Small bunch wood sorrel leaves and flowers


  • 1.

    To make pasta, add flour and eggs with a large pinch sea salt to a food processor and pulse until a dough forms. Alternatively, pile flour on a board, make a well in the centre, crack in eggs and whisk eggs with a fork. Gradually pull in remaining flour and knead in to a dough. In both methods, add 1-2 teaspoons cold water and knead dough if needed, adding only a small amount of water at a time to form a soft, pliable dough.

  • 2.

    On a lightly floured surface knead dough until smooth and elastic, about 5-10 minutes. Form into a flat disk, wrap in plastic wrap and rest at room temperature for 1 hour.

  • 3.

    Divide dough into four or six, then one piece at a time roll dough as thin as possible. Alternatively, one at a time feed dough through a pasta machine, starting at the widest setting and gradually getting thinner. Roll until pasta is 3mm thick.

  • 4.

    Use a sharp knife to cut pasta into 3cm thick lengths. Dust with semolina and toss to separate and prevent it sticking. In strips of three or four papparedelle, roll pasta gently into little bundles and let dry at room temperature. Alternatively, cook pasta immediately.

  • 5.

    Slice large mushrooms into thick slices pieces, and separate delicate mushrooms such as oyster and shimeji.

  • 6.

    Heat butter and olive oil in a heavy-based pan over high heat until foaming, add sliced mushrooms and garlic, stir until golden, 5 minutes. Season well with freshly ground black pepper. Add remaining mushrooms, let cook 2-3 minutes. Add wine, let simmer until reduced by two-thirds, about 2-3 minutes, then add cream. Cook until reduced by one-third, 5 minutes. Keep pan on stove.

  • 7.

    Place pasta in a large saucepan of boiling salted water until cooked, about 2-3 minutes.

  • 8.

    Drain, then add pasta to mushroom pan, sauté over a medium heat.

  • 9.

    Divide pasta between bowls, spoon over extra mushrooms and sauce. Drizzle with extra-virgin olive oil if liked. Scatter over wood sorrel leaves and flowers to serve.

  • Tips:

  • 1.

    Add 100g flour and one egg per person. So 400g flour and 4 eggs will make enough pasta for 4 people.

  • 2.

    When you fry mushrooms, don’t overcrowd the pan. This helps them brown and ensures they don’t go watery.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 274kj
  • Fat Total 12g
  • Saturated Fat 6g
  • Protein 10g
  • Carbohydrate 26g
  • Sugar 0g
  • Sodium 310mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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