Marsala Mushrooms with Fresh Pappardelle

by: Chef Ed Richardson

Compatible Wolf Appliances:


This recipe will work with any kind of mushrooms, but larger varieties of mushrooms, such as king oysters or hen of the woods are recommended. However, these varieties can be more difficult to find. button or cremini mushrooms are great to use as well and should be available at most local grocery stores.

Prep Time
Cook Time



Rack Position

Perforated Pan
Position - 2


Marsala Mushrooms
  • 2 pounds mixed mushrooms (cremini, button, king oysters, or hen of the woods ), diced
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 2 cups crushed tomatoes
  • 1 cup heavy cream
  • salt and pepper, to taste
  • fresh cilantro leaves, for garnish
Pasta Dough
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1 teaspoon salt
  • water, as needed


Over medium heat, add olive oil, onions, and mushrooms in a medium saucepan and cook as the vegetables release liquid.

Add in the garlic and a touch of water to encourage the steam. Stir in the spices and sauté for 1 minute. Add the crushed tomato and a little more water, bring to a slow simmer on medium-low heat, and let simmer for 15 minutes with the lid on.

After 15 minutes, stir in the cream and butter. Bring to a real low simmer and let reduce while making pasta.

Place the flour in a bowl and make a well in the center to make the pasta dough. Crack the eggs into the well and add the salt. Using a fork or your hands, beat the eggs and gradually start incorporating the flour from the sides of the well. Continue mixing until a dough starts to form. If the dough feels too dry, add a little water, one tablespoon at a time, until it comes together. If it's too sticky, add a little more flour.

Once all the flour is incorporated and a dough begins to form, move the dough to a floured work surface and knead with your hands for about 5 minutes until it becomes smooth and elastic. Shape the dough into a ball and wrap it tightly in plastic wrap. Let it rest at room temperature for at least 15-20 minutes. This allows the gluten to relax and makes the dough easier to roll out.

After resting, unwrap the dough and cut it into smaller pieces. Take one piece and flatten it with your hands or a rolling pin until it's thin enough to fit through the pasta machine. Adjust the pasta machine to the widest setting and pass the dough through it.

Gradually decrease the setting on the pasta machine, passing the dough through each setting once, until setting 4 is reached.

Take the dough and fold it long ways into a manageable size. Cut into 2-3 centimeters wide noodles to make the pappardelle noodles. The noodles should be long and thick.

To cook the noodles, place them on the perforated pan for the Wolf Convection Steam Oven and cook for 3-4 minutes at 210°F on the Steam Mode.

Once the noodles are cooked, add them to the marsala mushroom mixture, stirring to cover the noodles. Transfer the pasta to a plate, garnish with chopped cilantro, and serve.