Wide Noodles with Creamy Mushroom Sauce

You know how certain foods instantly transport you back in time? For me, it’s wide noodles. I still remember being ten, watching my grandmother roll out dough on a floured countertop the size of a postage stamp. Her secret? No measuring—just instinct, a strong wooden rolling pin, and love. These wide, slurpable ribbons were served with everything: stews, brothy soups, even pan-fried with leftover butter and garlic. Years later, I found myself craving that same warmth and satisfaction, minus the guesswork. So, I recreated her recipe—with a few modern tweaks. If you’ve never made wide noodles from scratch (or dressed them up in something beyond marinara), this one’s going to surprise you—in the best way.

Recipe Overview

Ready in under 30 minutes, these wide noodles deliver maximum comfort with minimal effort. Made with pantry staples and just a few steps, this recipe is your answer to weeknight cravings without the takeout guilt. They’re soft, chewy, and ready to soak up your favorite flavors—whether you go rich and creamy, spicy and bold, or buttery and simple. Plus, no fancy equipment needed—just a rolling pin, a big pot, and an appetite.

Ingredients List – with Personality

Here’s what you’ll need—nothing fancy, just real, honest ingredients:

For the noodles:

• 2 cups all-purpose flour – the base of it all; sturdy, humble, and perfect.
• 2 large eggs – they bring the richness and help the dough come together.
• ½ tsp salt – tiny pinch, big difference.
• A splash of water (1–2 tbsp as needed) – just enough to bring it all together.

For the buttery garlic sauce:

• 3 tbsp unsalted butter – because noodles + butter = comfort.
• 4 garlic cloves, minced – bold, aromatic, and absolutely necessary.
• ½ tsp chili flakes (optional) – for a gentle kick if you’re feeling it.
• Salt & freshly cracked black pepper – trust your taste buds here.
• Fresh herbs (parsley, thyme, or chives) – not just garnish—freshness and color.
• Grated parmesan (optional but highly recommended) – for that salty, nutty finish.
• Mushrooms, or crispy tofu.

Step-by-Step Instructions

Let’s walk through this together—it’s easier (and more fun) than you think:

1. Prepare the dough:
    In a big bowl, sift the flour and salt together. Make an indentation at the center and pour the eggs inside. Carefully stir the flour into the eggs with a fork, then switch to kneading by hand. If the dough feels dry, add a teaspoon of water at a time until it comes together. Knead for 8 to 10 minutes until the dough is smooth and stretchy. Cover and let it rest for 30 minutes.
2. Roll it out:
    Split the dough into two portions. On a lightly floured surface, roll out each portion into a rough rectangle—perfection isn’t necessary. You want it thin, but not see-through. Around 1–2 mm is great.
3. Cut your noodles:
   Dust the sheet with flour, fold it gently over itself a few times, then slice into wide ribbons—think pappardelle or even a bit wider if you’re feeling rustic.
4. Cook the noodles:
    Fill a large pot with water, season it with salt, and bring it to a vigorous boil.. Drop in your noodles and cook for 2–3 minutes—yes, they’re done that fast! Fresh pasta doesn’t mess around.
5. Prepare the sauce:
   During the pasta’s cooking time, warm butter gently in a skillet on medium heat. Stir in the garlic and chili flakes, cooking just until fragrant without browning—about a minute. Add the mushrooms and sauté for 2–3 minutes until slightly softened. Then, add a ladle of pasta water, mix well, and let the sauce simmer briefly to thicken slightly.
6. Toss and serve:
   Drain the noodles and toss them right into the skillet. Add herbs, season to taste, and shower with parmesan if using. Plate it up and inhale deeply—you’ve earned this.

Chef’s Tips – Tone : Supportive + Relatable

• Flour matters: All-purpose is totally fine, but if you’ve got ‘00’ flour? Even better. It gives a smoother texture.
• Don’t skip the rest time: It helps the dough relax and makes rolling way easier.
• Too sticky? Too dry?  Add the flour or water gradually, one teaspoon at a time. Trust your hands—they’ll tell you when it’s right.
• Batch it: These noodles freeze beautifully. Dust with flour, layer in parchment, and freeze in a zip-top bag.
• Customize the sauce: Don’t love garlic? Try brown butter and sage. Want protein? Add shredded chicken, mushrooms, or even crispy tofu.

Troubleshooting – Friendly Fixes

• Dough too sticky: Add a little more flour, a tablespoon at a time, until it’s manageable but still soft.
• Dough too dry or crumbly: Wet your hands and knead in tiny splashes of water until it holds together.
• Noodles sticking together: Toss with a bit of flour or a splash of olive oil before cooking.
• Sauce too thin: Let it simmer a little longer to reduce or add a small pat of butter to thicken it up.
• Noodles falling apart: Make sure you’re not overcooking—fresh pasta only needs a couple of minutes!

Variations to Try – Creative Twists

• Herbed noodles: Add chopped fresh herbs like basil or rosemary right into the dough.
• Spinach pasta: Puree cooked spinach and mix into the dough for a vibrant green twist.
• Lemon-garlic butter sauce: Add a squeeze of fresh lemon juice and zest to brighten the buttery sauce.
• Mushroom & thyme sauce: Swap garlic for sautéed mushrooms and fresh thyme for an earthy flavor.
• Creamy garlic sauce: Stir in a splash of cream or crème fraîche for a richer, indulgent version.

Storage & Reheating – Keep It Fresh

• Fresh noodles: Store in an airtight container or wrapped in flour-dusted parchment in the fridge for up to 2 days.
• Freezing: Lay noodles flat or in loose nests on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months.
• Reheating: Boil frozen noodles straight from the freezer (just add a minute to cooking time) or gently warm leftovers in a pan with a little butter or sauce.
• Sauce: Keep any leftover sauce in the fridge for 3–4 days. Reheat gently to avoid breaking the butter.

Nutritional Info – What’s Inside

• Calories: Roughly 200–250 calories per serving, depending on portion size and sauce.
• Macros: Mostly carbs from flour, some protein from eggs and flour, and fat from butter and olive oil.
• Vitamins: Eggs add vitamin A, D, and B vitamins; herbs and garlic provide antioxidants.
• Customizing: Use whole wheat flour for more fiber or add veggies into the dough for extra nutrients.

Serving Suggestions – Perfect Pairings

• Simple salad: A crisp green salad with lemon vinaigrette balances the richness.
• Protein add-ons: Grilled chicken, shrimp, or sautéed mushrooms complement the dish well.
• Wine pairing: A light white wine like Pinot Grigio or Sauvignon Blanc enhances the flavors.
• Side options: Crusty bread or garlic bread is great for soaking up leftover sauce.

Fun Facts & History – Pasta Tales

• Pasta dates back thousands of years, with early versions found in ancient civilizations.
• Italy’s regions each have unique pasta shapes and traditional sauces.
• Fresh egg pasta is more common in northern Italy, while dried pasta dominates in the south.
• Butter and garlic sauce is a simple classic often enjoyed at home for its comforting, rich flavor.

Why You’ll Love This Wide Noodles Recipe
You’ll love this wide noodles recipe because it brings restaurant-quality flavor right into your kitchen. The noodles have the perfect tender chew, soaking up every bit of the savory sauce. Plus, it’s simple to make and easily customizable to suit your mood or dietary needs. Whether you’re craving a comforting bowl or a quick weeknight dinner, these wide noodles hit the spot every time.

FAQ: Frequently Asked Questions About Wide Noodles
What are wide noodles? Wide noodles are thick, flat noodles often made from wheat or rice flour, known for their hearty texture.
Can I use fresh or dried wide noodles? Both work well, but cooking times differ—fresh cooks faster.
How to prevent wide noodles from sticking? Toss them in a little oil after cooking or rinse with cold water.
Are wide noodles gluten-free? Rice-based wide noodles are, wheat-based are not.
Can I freeze cooked wide noodles? Yes, but undercook slightly before freezing for best texture.

Conclusion
Wide noodles are a delicious and versatile ingredient that can elevate any meal with their satisfying texture and ability to absorb flavors. Whether you’re whipping up a quick stir-fry, a comforting pasta dish, or a hearty soup, these noodles offer endless possibilities in the kitchen. With this recipe, you’ll enjoy a perfect balance of taste and texture every time. Give it a try and discover how easy it is to make wide noodles a new favorite in your culinary repertoire!

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