Eat Skinny: Homemade Pasta with White Wine Mushroom Sauce

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So, let’s just jump right into this. Homemade pasta? It’s a game changer.

I’ve been entertaining the idea of making pasta from scratch for a WHILE now, but I just never did. Maybe it was fear of failure, I don’t know, but this endeavor was a long time coming.

Also, it’s probably because I don’t have a fancy pasta press or a fancy long bread/pasta cutting knife, which is why my pasta looks fatter and a little more deformed than others. In high school, this pasta would not be invited to the cool parties on Friday nights and would probably not be asked to the prom.

But you know what? I don’t care. I love it just the way it is. Actually, no, scratch that. I like it just the way it is, I LOVE it when it’s drenched in a white wine mushroom sauce made from the delicious Robert Mondavi Private Selection Chardonnay! They so graciously provided me with two bottles to recipe create with!

I mean, really, what doesn’t taste like the high heavens when it’s drenched in a white wine mushroom reduction? RIDDLE ME THAT FRIENDS. This sauce, I could DRINK IT. As delectable as it is, it’s just one of those things, like beef stroganoff, that just doesn’t take a pretty photo on it’s own. It’s another food that would NEVER be asked to prom in food high school. However, when you gussy it up with a dash of Parmesan and a sprig of fresh rosemary, well, then it’s at least presentable. It might get asked by the onion, for example, to dance.

It may be ugly, but guys, it’s SOOOO DELICIOUS. The whole wheat pasta paired with the sweet, wine mushroom sauce is just the perfect harmony of flavors. If food could sing, this would be HITTING those high notes, Mariah Carey style.

I should probably wrap this up, given I’ve already talked about food being real, going to high school and singing. That’s a sign I’m probably close to certifiable.

Pasta adapted from the Pioneer Woman. Sauce adapted from the Food Network.

Homemade Pasta with a White Wine Mushroom Sauce

Serves 2 (with an extra 2 cups of pasta)
Prep time: 25 minutes
Cook time: 15 minutes


For the pasta:

  • 3 cups whole wheat flour
  • 6 whole eggs

For the sauce:

  • 2 tablespoons butter
  • 8 ounces of mushrooms, sliced
  • 1 medium onion, chopped
  • 3/4 cup dry white wine (I used Robert Mondavi Private Selection Chardonnay)
  • 3/4 cup low-sodium chicken stock
  • 1 tablespoon flour
  • Salt and pepper
  • 1 sprig fresh rosemary
  • 2 tablespoons Parmesan cheese


  • To prepare the pasta, pour flour into a large mixing bowl and make a well in the middle. Add the eggs, one at a time, into the well. Mix with your hands or a spoon. Pour dough onto a lightly floured surface and knead until soft and elastic, about 6 – 8 minutes.

  • Bright a large pot of water to a boil. Liberally add in salt. Once dough is soft, let sit for about 15 minutes to rest. Once dough has rested, roll out on a floured surface until about 1/4 inch thick. Using a sharp knife (or pizza cutter), cut out thin noodles.
  • Place pasta in the boiling water and boil for about 2 minutes (pasta cooks VERY fast). Once done, rinse in a colander and set aside. 
  • To begin the sauce, heat the butter in a large nonstick pan. Add onions and mushrooms and cook until mushrooms are soft, about 8 minutes.

  • Add wine and cook until evaporated. Add in chicken stock and cook until mixture has reduced down about a third. Then, add in flour and mix, heating just until mixture thickens, about another 2 minutes. Keep warm on stove.
  • Pour sauce over the pasta. Add Parmesan and rosemary and enjoy!

Nutritional information per serving (about 1 cup pasta with 1/2 cup sauce)

Calories: 365
Fat: 10 grams
Carbohydrates: 45 grams
Fiber: 2 grams
Protein: 14 grams
Weight Watchers Points Plus Points:  8

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  1. Posted by Stephsbitebybite on
    Tuesday, April 10th, 2012
    Homemade pasta!!! Man...I need to come live with you! this looks like HEAVEN!
  2. Posted by amy donovan on
    Tuesday, April 10th, 2012
    sounds good! i would've totally invite your pasta to the prom, by the way. =)
  3. Posted by Kelly on
    Tuesday, April 10th, 2012
    Yummy!  I love homemade pasta! :)
  4. Posted by Jess Gonzalez on
    Tuesday, April 10th, 2012
    Kudos to you for homemade pasta - I am dying to try it but so intimidated. With a sauce like this though how much longer can I wait ?! :D Sounds DELISH
  5. Posted by healthyfoodietravels on
    Tuesday, April 10th, 2012
    Wow, these look really filling and substantial - love it! :) I bow to your daring adventure!
  6. Tuesday, April 10th, 2012
    This looks delicious!  Love the whole wheat pasta!
  7. Tuesday, April 10th, 2012
    I remember my mom had a pasta machine thingy when I was little and used to make homemade pasta. It was awesome. Not sure what happened to the doohickey, I suppose my homemade pasta would probably have to end up looking a bit like yours. Luckily, that won't make it any less delicious!
  8. Posted by Anonymous on
    Tuesday, April 10th, 2012
    Claire, this whole thing looks stunning! Frist, homemade egg noodles are my absolute favorite. RM Private Selections is one of my all-time favorite wines and mushroom sauce? This just screams my name. Love it! 
  9. Posted by Healthyjalapeno on
    Tuesday, April 10th, 2012
    Wow, this looks excellent. I am so impressed you made your own pasta, it's probably so much fresher and healthier being that you made it from scratch. And your white wine mushroom sauce... probably one of my favorites, looks fabulous!
  10. Tuesday, April 10th, 2012
    I haven't made my own pasta in a long time and your post has made me want to try again. Looks like a great dish! Thank you!  Allen.
  11. Tuesday, April 10th, 2012
    It doesn't look ugly, it looks rustic. I love it. And mushrooms and parmesan cheese?? Yes!
  12. Posted by Anonymous on
    Wednesday, April 11th, 2012
    I just had this for dinner last night, even my kids liked it!
  13. Wednesday, April 11th, 2012
    So much yum is going on here I don't know what to do with it all!!
  14. Posted by Stephanie @ Eat. Drink. Love. on
    Wednesday, April 11th, 2012
    This pasta looks great! Really love the sauce!
  15. Posted by D B on
    Thursday, April 12th, 2012
    Congratulations on making Foodbuzz's Top 9! I've actually cooked the chicken dish before but never used the sauce in a pasta dish. I've also made fresh pasta from scratch but not without a pasta roller. My only comment would be to add the pasta to the sauce to coat the pasta in the sauce before serving. Good job!
  16. Posted by Marybeth_cm on
    Thursday, July 12th, 2012
    I can't wait to try this recipe.  It looks great!  Thank you!

    -Marybeth (Newport Beach, CA)
  17. Posted by JC on
    Saturday, January 12th, 2013
    Excellent recipe for the white wine sauce! I agree with you that the sauce is drinkable! Will go pasta-making another time. It may be better to dissolve the flour using some of the sauce before adding to the brew.....I ran into some clumping that required extra effort to eliminate.
  18. Posted by Hanna on
    Friday, March 15th, 2013
    First, I have to say, I thought the sauce tasted really, really good. The only issue I had was that there were clumps of flour. I suppose you can remedy this by carefully sprinkling on the flour after you add the chicken broth. I also doubled the amount of flour (though added it in increments), because I prefer thicker sauces.

    Making the pasta itself was a bit of an ordeal. I would have added a little bit of salt to the flour mixture. I also was not able to simply cut the log of dough that I had. I ended up breaking it up into pieces and rolling noodles out individually. It was just too thick/stiff to cut. But, this was my experience, and yours may be different, and in my defense, this was the first time I made pasta from scratch.

    Overall, good recipe.
    • Posted by cgallam10 on
      Monday, March 18th, 2013
      Thank you Hanna!
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  19. Posted by Philip on
    Monday, March 18th, 2013
    Tried makign the sauce tonight and was really impressed, it turns out very tasty.

    Hanna, to avoid getting lumps of flour mix up the flour with some water into a thin paste first. I used cornflour since my partner is gluten intolerant.
  20. Posted by Katrina S. on
    Wednesday, April 9th, 2014
    So this whole recipe looks amazing. I am curious if you have a break down on what points go toward the pasta and which towards the sauce, cause as badly as I want to make my own pasta, I know I dont have the time currently.
  21. Posted by Kimberly Engel on
    Wednesday, December 9th, 2020
    Can the sauce be frozen?