Ingredients Jump to Instructions ↓

  1. 1 Basic Fresh Egg Pasta - (see recipe)

  2. 3 tablespoons 45ml Olive oil

  3. 2 Garlic cloves - coarsely chopped

  4. 1 lb 454g / 16oz White mushrooms - cut thick slices

  5. 2 cups 474ml Pitted black olives

  6. 1/4 cup 36g / 1 1/3oz Finely-chopped fresh Italian parsley

  7. 1/2 cup 99g / 3 1/2oz Butter

  8. 1/4 teaspoon 1 1/3ml Red chile flakes Salt - to taste Freshly-ground black pepper - to taste Parmigiano-Reggiano - for grating

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Prepare the pasta dough according to the recipe and roll it out to the fourth from last thickness on a pasta rolling machine. Cut into 1/4-inch thick ribbons and set aside. In a 12- to 14-inch skillet, heat the olive oil over high heat until smoking. Add the garlic and mushrooms and saute over high heat until the mushrooms are browned. In the bowl of a food processor, combine the sauteed mushrooms and garlic, the olives and the parsley and puree. Season with salt and pepper, to taste. Bring 6 quarts of water to a boil and add 2 tablespoons salt. In the same saute pan, heat the butter over high heat until it foams and subsides. Add the olive puree and chile flakes and cook 5 minutes. Season to taste. Cook the pasta in the boiling water 1 or 2 minutes. Drain and toss in the saute pan with the sauce. Divide evenly among 4 warmed pasta bowls, grate Parmigiano-Reggiano over, and serve immediately. This recipe yields 4 servings.


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