My pasta love affair is not over yet. With the same dough I made for the orrechiette, I rolled out another favorite pasta shape of mine, pappardelle. This is like a big wide fettucine noodle. I rolled them out into sheets using my pasta roller and then cut them into wide strips by hand. Another mushroom based sauce was perfect for this. I sautéed garlic, onion and mushrooms in olive oil, added bit of non-fat half and half for richness and tossed in some fresh grated parmigiano reggiano. This was garnished with a bit of fresh parsley. Another satisfying pasta meal.