Gluten-Free Pappardelle With Mushrooms

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These gluten-free and Passover-appropriate pappardelle noodles, made with almond flour and murphy starch, instrumentality astir an hr to make, and could beryllium utilized with immoderate condiment oregon crockery that calls for specified pasta. To marque the noodles, you marque bladed crepes, rotation and past portion them into quarter-inch wide strips. You tin substitute different mushrooms for the cremini.

Uncurl the noodles aft making, screen and refrigerate for up to 1 day.

From nutrient writer Leah Koenig.

Ingredients

For the noodles

1/2 cupful (2 ounces) almond flour
1/2 cupful (scant 3 ounces) murphy starch (not the aforesaid arsenic murphy flour)
1 spoon kosher salt
3/4 cupful water
3 ample eggs, lightly beaten
Vegetable oil, for frying

For the mushrooms

2 tablespoons extra-virgin olive oil
1 tablespoonful unsalted butter
2 ample shallots (3 1/2 ounces total), finely diced
Kosher salt
8 ounces caller cremini mushrooms, stemmed and finely diced
1/3 cupful rootlike broth
1/4 cupful caller basil leaves, chopped into chiffonade (thin strips)
1/2 spoon finely grated citrus zest
Freshly crushed achromatic pepper
Grated Parmesan cheese, for serving

Nutritional Facts

Per serving

Calories
364
Fat
23 g
Saturated Fat
5 g
Carbohydrates
30 g
Sodium
520 mg
Cholesterol
147 mg
Protein
10 g
Fiber
3 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutrient writer Leah Koenig.

Tested by Ann Maloney.

Published June 1, 2020

Updated March 16, 2026