-
1
For Homemade Porcini Fettuccini : Put dried porcini in a food processor and run the machine until the porcini becomes powder.
-
2
Mix flour, salt and porcini powder in a bowl.
-
3
Put the flour mix on a work surface and make a well.
-
4
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.
-
5
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.
-
6
Divide the dough into four portions.
-
7
*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.
-
8
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.
-
9
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.
-
10
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.
-
11
*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
-
12
Keep 150g of the pasta for the two serving sauce recipe below and save the rest for another time.
-
13
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.
-
14
Add white wine and cook for 30 seconds.
-
15
Add cream, butter and parmesan cheese and cook until all are combined well.
-
16
Meanwhile, boil the porcini fettuccini in a large pot with salt until al dente. It should take only 3 minutes or less. Then drain.
-
17
Add the cooked pasta to the mushroom cream sauce and mix well.
-
18
Adjust taste with salt and pepper.
-
19
Plate in a serving bowl/plate and garnish with the Italian parsley.
-
20
Drizzle some truffle oil on top for even more mushroom goodness (optional).
