-
1
Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
-
2
Using a pastry brush, dust fresh porcini free of all dirt.
-
3
Thinly slice porcini.
-
4
In a medium size saute pan heat the olive oil.
-
5
When hot, add the sliced mushrooms.
-
6
Season with salt and freshly ground black pepper to taste.
-
7
Saute the mushrooms to a rich golden brown, about 6 to 7 minutes.
-
8
Cook the pasta until it is tender yet al dente, about 2 minutes.
-
9
Deglaze the saute pan with white wine.
-
10
Once pasta is cooked, drain the pasta, reserving 1/2 cup of the pasta water.
-
11
Place drained pasta in the saute pan with the porcini and add the reserved pasta water.
-
12
Toss pasta with porcini, cooking for 30 seconds.
-
13
Season with salt and freshly ground black pepper to taste.
-
14
Serve.
-
15
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
-
16
Make a well in the middle of the flour and add the eggs and the olive oil.
-
17
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
-
18
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
-
19
The dough will come together when half of the flour is incorporated.
-
20
Start kneading the dough with both hands, using the palms of your hands.
-
21
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
-
22
Lightly re-flour the board and continue kneading for 6 more minutes.
-
23
The dough should be elastic and a little sticky.
-
24
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
-
25
Roll or shape as desired.
