Homemade Fettucine with Mushrooms and Sundried Tomatoes
I love fresh PASTA!!! Growing up in eastern NC I thought the only way to eat noodles was either in macaroni salad or spaghetti, never fresh. Sometimes my mother would get the big flat egg noodles and make beef stroganoff. This dish reminds me of an upscale vegetarian stroganoff and it is warm and hearty. When my husband brought home a pasta maker from a yard sale I didn’t understand just how easy it is to make pasta fresh so it sat in the closet. Lately, we have been experimenting with different pastas since it is a fun way to cook together. Use fresh homemade pasta of your choice, see recipe, or in a pinch use fresh packaged or dried. Bow tie is also good in this. Exotic mushrooms are preferred for this dish but are sometimes hard to find and often expensive. I am a big fan of shiitakes but used all creminis this time. Use what you can find. Mix it up!
Homemade Fettucine with Mushrooms and Sundried Tomatoes
Equipment
- pasta maker
Ingredients
- 1 lb homemade pasta see recipe
- 1 tbsp butter
- 1/2 cup finely chopped onion
- 1 tsp salt
- 1/4 tsp fresh ground black pepper
- 16 oz sliced cremini mushrooms
- 1/4 cup sundried tomatoes drained and dried if in oil, I like the sun ripened ones without oil in the produce section
- 1/4 cup dry white wine
- 2/3 cup heavy cream
- 1/2 cup grated fresh parmesan cheese
Instructions
- Melt butter in a large skillet over medium high heat. Add onion and cook until translucent. Add salt, pepper, tomatoes and mushrooms. Cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Meanwhile bring water to boil in a saucepan big enough that the pasta has plenty of room to move around. Once boiling add pasta and turn heat to medium high and cook for 5 minutes. Drain. Add wine to mushroom mixture and cook 2 minutes. Remove from heat and add cooked pasta tossing with cream and cheese to coat. Serve in a large pasta bowl with side salad or roasted broccolini as shown.
Homemade Pasta Dough Recipe
Equipment
- pasta maker
Ingredients
- 2 cups all purpose flour
- 3 eggs
- 1/2 tsp kosher salt
- 1 tbsp olive oil good EVOO
Instructions
- On a clean surface shape flour into a bowl with a well in the center. Break eggs into the well. Add oil and salt. With a fork beat eggs gently to keep them contained in the flour bowl. Slow start to pull the flour into the eggs mixing with your hands. You may have to chase the eggs back into the bowl as you go. Mix until it forms and dough. Continue to turn and knead the dough until smooth and elastic. This should take about 10 minutes. Keep the surface floured if the mixture seems sticky. Add a little water if too crumbly. Yes, you have to get some dough under your fingernails to reap the rewards of delicious fresh pasta! Let the dough sit at room temperature for at least 30 minutes. It can be frozen at this point into small portions. Run the dough through a pasta roller to flatten thin. Then cut into fettucine.
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