Whole Wheat Fettuccine with Wild Mushrooms

1 1/2 cups boiling water

1 cup heavy cream

3 cups homemade chicken stock

2 tablespoons unsalted butter

1 1/2 pound mushrooms, thinly sliced

Salt and freshly ground pepper

1 cup grated Parmigiano Reggiano

1 pound fresh homemade fettuccine (recipe below)

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.

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.

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.

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.

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.

Serves 6 FRESH WHOLE WHEAT FETTUCCINE

1 cup OO flour

1 cup whole wheat flour

1/4 teaspoon salt

2 whole eggs

1 tablespoon water

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

30 minutes.

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

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

2 pieces of pasta.

Makes approximately 1 pound pasta