1/3 oz dried porcini mushrooms, chop finely*
2 c AP Flour
2 eggs
1 egg yolk
2 T olive oil*
1/2 tsp sea salt*
1 T fresh parsley, chopped fine
Water, if needed
* Available at ATI
Sift the flour onto a work surface. Make a well in the middle. Break in the eggs and extra egg yolk into the well. Add the oil, salt, porcini, and parsley. Using a fork slowly incorporate a little flour at a time into the wet ingredients. Once the wet ingredients are mixed in you can use your hands to form the ingredients into a dough – do not use all of the flour if you don’t need to. If you get the dough too stiff add a little water and work that in. Once you have a nice dough kneed the dough until it is smooth and bounces back when you poke it. Cover the dough with plastic wrap and let it rest for 30 min – 1 hour before you roll it out.
Use your favorite Pasta machine to roll out the pasta and cut into flat noodles (either fettuchine or cut tagliatelle by hand). Remember that fresh pasta only takes a few minutes to cook!
This pasta is wonderful sauced with just olive oil and parmigiano-reggiano or with a white sauce.
