Ingredients

The following ingredients have 2 Servings
  • 10 ounces all-purpose flour
  • 0.7 ounces dried porcini mushrooms
  • salt
  • 4 large eggs
  • 30 milliliters extra virgin olive oil
  • 6.5 ounces mixed fresh mushroom of your choice ..... clean and slice or cut into small pieces
  • 1 garlic clove ..... minced
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons dry white wine
  • 1/2 teaspoon salt
  • black pepper
  • 1/4 cup grated parmesan cheese
  • 1/2 cup heavy cream
  • 1 tablespoon plus pinch Italian parsley ..... chopped
  • truffle oil (optional)

Instruction

  • For Homemade Porcini Fettuccini : Put dried porcini in a food processor and run the machine until the porcini becomes powder.
  • Mix flour, salt and porcini powder in a bowl.
  • Put the flour mix on a work surface and make a well.
  • Break the eggs into the well and add olive oil. Gently and slowly mix the eggs with the flour until all the flour, eggs and oil are combined.
  • Knead the dough on a lightly floured surface for 5 minutes. The dough should be smooth and elastic. Cover the dough with plastic wrap and let it rest for 30 minutes.
  • Divide the dough into four portions.
  • *If you want to use a food processor for the dough: After grinding the dried porcini mushroom, add the other ingredients in the food processor and pulse until it becomes a ball. Then follow the same instructions in 5 and 6 above.
  • Shaping the pasta with a pasta machine: Set the pasta machine at the widest setting. With hand or a rolling pin, flatten one portion (1/4) of dough. Crank the dough through the pasta machine. Fold it in thirds, turn 90 degrees, flatten the dough again, and feed through the machine. Continue this process for 8 times. After the eighth time, don't fold the dough at the end.
  • Reduce the width setting of the machine by one notch and feed the dough through. Repeat this process until the dough become the desired thickness.
  • Leave the sheet of pasta uncovered for 10 minutes to dry slightly. Then cut it into 1/2 - 1/4 inch thick strips using a knife or fettuccini cutter.
  • *If you are rolling the by hand: If you don't have a pasta machine, you can make pasta sheets with a rolling pin. On a floured surface, roll one portion (1/4) of dough until very thin. Flour well and roll the pasta sheet and into a log. Use a sharp knife, cut the log into a 1/4 - 1/2 pieces. Then unroll each piece and dry them for 10-15 minutes before you bundle together. I have a step by step set of photo instructions on my web site at http://www.cuisinivity.com/recipe/archive/entrees/porchini_fettucini_mushroomsauce.php
  • Keep 150g of the pasta for the two serving sauce recipe below and save the rest for another time.
  • For Creamy Wild Mushroom Sauce - and Assembly : Heat the olive oil in a large skillet over medium-high heat. Add the garlic, the mushrooms, salt and pepper and cook until the mushrooms expel the water and are tender - about 4 minutes.
  • Add white wine and cook for 30 seconds.
  • Add cream, butter and parmesan cheese and cook until all are combined well.
  • Meanwhile, boil the porcini fettuccini in a large pot with salt until al dente. It should take only 3 minutes or less. Then drain.
  • Add the cooked pasta to the mushroom cream sauce and mix well.
  • Adjust taste with salt and pepper.
  • Plate in a serving bowl/plate and garnish with the Italian parsley.
  • Drizzle some truffle oil on top for even more mushroom goodness (optional).