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1
Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt.
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2
On a clean surface, make a mountain out of flour mixture then make a deep well in center.
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3
Break the eggs into the well and add 2 tablespoons olive oil.
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4
Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well.
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5
When mixture becomes too thick to mix with a fork, begin kneading with your hands.
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6
Knead dough for 8 to 12 minutes, until it is smooth and supple.
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7
Dust dough and work surface with semolina as needed to keep dough from becoming sticky.
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8
Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
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9
Roll out dough with a pasta machine or a rolling pin to desired thickness.
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10
Run through the widest cutter on the pasta machine to make fettuccine.
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11
Bring salted water to a boil in a large pot.
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12
Cook pasta until al dente, 1 to 8 minutes, depending on thickness.
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13
Drain immediately.
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14
Add remaining oil to saute pan.
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15
Add in garlic and cook until slightly brown.
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16
Add mushrooms and cook until soft.
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17
Add other vegetables to warm through and finish cooking.
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18
Season with salt and pepper.
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19
Keep warm.
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20
Place some sauteed vegetables on plate.
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21
Add some warm pasta.
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22
Top with more vegetables and more pasta.
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23
Add a few more vegetables and garnish with parsley.
