Ingredients Jump to Instructions ↓

  1. 1 ounce dried porcini mushrooms

  2. 1 1/2 cups boiling water

  3. 1 cup heavy cream

  4. 3 cups homemade chicken stock

  5. 2 tablespoons unsalted butter

  6. 1 1/2 pound mushrooms, thinly sliced

  7. Salt and freshly ground pepper

  8. 1 cup grated Parmigiano Reggiano

  9. 1 pound fresh homemade fettuccine (recipe below)

  10. Place the dried porcini mushrooms in a bowl. Pour the boiling water over the mushrooms and let them stand until the water is cool, 30 minutes.

  11. In the meantime, place the heavy cream in a saucepan and simmer until reduced by half. Reserve. Place the chicken stock in another saucepan and simmer until reduced to 1/2 cup. Reserve.

  12. When the mushrooms are cool, strain the mushrooms and reserve. Place the mushroom soaking liquid in a saucepan and simmer until reduced to 1/4 cups. Reserve.

  13. 8 to 12 minutes. Add the revived dried wild mushroom and stir together. Add the reduced cream, chicken stock and reduced mushroom soaking liquid. Stir until mixed.

  14. 3 to 4 minutes. In the meantime, warm the mushroom sauce over medium high heat. Drain the pasta and add the mushroom sauce and half of the Parmigiano Reggiano. Toss together and serve garnished with the remaining Parmigiano Reggiano. Serve immediately.


  16. 1 cup OO flour

  17. 1 cup whole wheat flour

  18. 1/4 teaspoon salt

  19. 2 whole eggs

  20. 1 tablespoon water

  21. 2 to 3 minutes. Let the dough rest wrapped in plastic wrap for at least

  22. 30 minutes.

  23. 3 pieces. With a pasta machine, roll one piece of the pasta out to

  24. 1/8" thick. Roll the sheet through the fettuccine cutter. Cut the fettuccine into 10-inch to 12-inch strands and toss on your work surface with flour. Place a kitchen towel on a baking sheet and dust with flour. Place the fettuccine on the baking sheetSet aside and roll out the remaining

  25. 2 pieces of pasta.

  26. Makes approximately 1 pound pasta


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