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1
Prepare the pasta dough according to the recipe and roll it out to the fourth from last thickness on a pasta rolling machine.
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2
Cut into 1/4-inch thick ribbons and set aside.
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3
In a 12 to 14-inch skillet, heat the olive oil over high heat until smoking.
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4
Add the garlic and mushrooms and saute over high heat until the mushrooms are browned.
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5
In the bowl of a food processor, combine the sauteed mushrooms and garlic, the olives and the parsley and puree.
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6
Season with salt and pepper, to taste.
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7
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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8
In the same saute pan, heat the butter over high heat until it foams and subsides.
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9
Add the olive puree and chile flakes and cook 5 minutes.
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10
Season to taste.
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11
Cook the pasta in the boiling water 1 or 2 minutes.
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12
Drain and toss in the saute pan with the sauce.
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13
Divide evenly among 4 warmed pasta bowls, grate Parmigiano-Reggiano over, and serve immediately.
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14
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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15
Make a well in the middle of the flour and add the eggs and the olive oil.
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16
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
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17
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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18
The dough will come together when half of the flour is incorporated.
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19
Start kneading the dough with both hands, using the palms of your hands.
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20
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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21
Lightly reflour the board and continue kneading for six more minutes.
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22
The dough should be elastic and a little sticky.
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23
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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24
Roll or shape as desired.
