Homemade Porcini Fettuccini with Creamy Wild Mushroom Sauce
This is the ultimate mushroom lover's pasta. Mushrooms are one of my favorite ingredients of all time and I came up with this idea of adding porcini mushroom powder to pasta dough in my quest to maximize mushroom flavor in everyday dishes. This recipe packs a porcini punch in every bite and its triple mushroom layers will satisfy the most die-hard mushroom fans - like me.
One batch of pasta makes about 450g of porcini fettuccini which serves about 6 people. In this recipe, I used only 150g of the fettuccini for two servings but you can freeze the rest of the pasta for another time or you can make more mushroom sauce and invite a few friends to eat up the whole batch.
Yield: 2 large servings
Ingredients
For Homemade Porcini Fettuccini (makes a total of 450g/16 oz of fettuccini. Use only 150g of the fettuccini in combination with the two-serving sauce recipe below)
- 300 g/10 oz all-purpose flour
- 20 g/0.7 oz dried porcini mushrooms
- pinch salt
- 4 large eggs
- 30ml/1 fl oz extra virgin olive oil
For Creamy Wild Mushroom Sauce (makes enough for two servings - combine with 150g of pasta)
- 180 g/6.5 oz mixed fresh mushroom of your choice ..... clean and slice or cut into small pieces
- 1 garlic clove ..... minced
- 2 tablespoons extra virgin olive oil
- 3 tablespoons dry white wine
- 1/2 teaspoon salt
- black pepper
- 1/4 cup/10g grated parmesan cheese
- 1/2 cup heavy cream
- 1 tablespoon plus pinch Italian parsley ..... chopped
- truffle oil (optional)
Cooking Directions
For Homemade Porcini Fettuccini
-
Put dried porcini in a food processor and run the machine until the porcini becomes powder.
-
Mix flour, salt and porcini powder in a bowl.
-
Put the flour mix on a work surface and make a well.
-
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.
-
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.
-
Divide the dough into four portions.
*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. -
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.
-
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.
-
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.
*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.
-
Keep 150g of the pasta for the two serving sauce recipe below and save the rest for another time.
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.
-
Add white wine and cook for 30 seconds.
-
Add cream, butter and parmesan cheese and cook until all are combined well.
-
Meanwhile, boil the porcini fettuccini in a large pot with salt until al dente. It should take only 3 minutes or less. Then drain.
-
Add the cooked pasta to the mushroom cream sauce and mix well.
-
Adjust taste with salt and pepper.
-
Plate in a serving bowl/plate and garnish with the Italian parsley.
-
Drizzle some truffle oil on top for even more mushroom goodness (optional).