Mushroom Pasta 1
Description
This Italian main features Flour, Pinch of salt, Eggs, Oil, Butter; unsalted. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Place flour & salt in the workbowl of a food processor.
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Add eggs, 2 tbs.
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water, and the oil.
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Process until dough begins to form a ball.
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Remove dough and wrap securely in plastic wrap.
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Let the wrapped dough rest 10 min.
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at room temp.
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(Be sure to refrigerate, if not intending to use in the next 2 hrs.
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For best results, pasta should be used within 24 hrs.) When rested,
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divide into four portions and
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knead each through a pasta machine about 4 times, or until smooth and elastic.
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Roll out the portions of kneaded dough to 1/16-in.
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thickness.
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Cut into 1/4 in.
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strips.
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Bring a large pot of salted water to boil.
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Meanwhile, melt the butter in a heavy saucepan.
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Add the shallot and sliced mushrooms and saute until golden.
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Add the port and stir to deglaze pan.
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Add Chicken Stock and cream and reduce until thickened.
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(See part 2 for more information.)
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1204.9kcal
- % Daily Value *
- Total Fat 38.2g59%
- Saturated Fat 14.3g72%
- Cholesterol 440.8mg147%
- Sodium 195182.8mg8133%
- Total Carbohydrate 163.5g55%
- Dietary Fiber 6.2g25%
- Sugars 3.7g
- Protein 44.5g89%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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