Whole Wheat Fettuccine with Wild Mushrooms
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.
In a large frying pan, melt the butter over medium high heat. Add the sliced fresh mushroom and cook, stirring occasionally, until the mushrooms give off any liquid and the liquid evaporated 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.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 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.
Fresh Whole Wheat Fettuccine
1 cup OO flour
1 cup whole wheat flour
1/4 teaspoon salt
2 whole eggs
1 tablespoon water
In the bowl to the food processor, pulse together the flour, semolina and salt. Add the eggs and water and process until the dough forms a soft ball but is not sticky. If so, add more flour a tablespoon at a time until it isn't sticky. Remove the dough from the food processor bowl and knead on a very lightly floured board until soft and smooth, 2 to 3 minutes. Let the dough rest wrapped in plastic wrap for at least 30 minutes.
Divide the dough into 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 sheet . Set aside and roll out the remaining 2 pieces of pasta.
Makes approximately 1 pound pasta
1 ounce dried porcini 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)