Mushroom pasta 1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | Flour |
| 1 | each | Pinch of salt |
| 4 | eaches | Eggs |
| 2 | tablespoons | Oil |
| 1 | tablespoon | Butter; unsalted |
| 1 | each | Shallot, minced |
| ¼ | pounds | Mushrooms, fresh shiitake sl |
| ¼ | pounds | Mushrooms, fresh oyster slic |
| 2 | tablespoons | Wine, port |
| ½ | cup | Whipping cream |
| 1 | x | Salt & freshly ground black |
| ½ | cup | Chicken stock (part 2) |
Directions
Place flour & salt in the workbowl of a food processor. Add eggs, 2 tbs. water, and the oil. Process until dough begins to form a ball.
Remove dough and wrap securely in plastic wrap. Let the wrapped dough rest 10 min. at room temp. (Be sure to refrigerate, if not intending to use in the next 2 hrs. For best results, pasta should be used within 24 hrs.) When rested, divide into four portions and knead each through a pasta machine about 4 times, or until smooth and elastic.
Roll out the portions of kneaded dough to 1/16-in. thickness. Cut into ¼ in. strips. Bring a large pot of salted water to boil.
Meanwhile, melt the butter in a heavy saucepan. Add the shallot and sliced mushrooms and saute until golden. Add the port and stir to deglaze pan. Add Chicken Stock and cream and reduce until thickened.
(See part 2 for more information.)