Michele Adams gave us this fantastic recipe!
(Homemade noodles with mushroom sauce)
This bit of Italy is as good for your tummy, as it is for the pocketbook. It’s a basic dish that uses “homegrown” staples from the Italian American countryside.
INGREDIENTS:
2C Flour
3 eggs
Olive Oil
Mushrooms (any kind that you like), cleaned and sliced
1C Stock/broth (chicken or veggie)
2-3 Sprigs Fresh Rosemary
Salt/Pepper-to taste
Butter
Crushed Red Pepper Flakes
2 Whole Cloves Garlic
Fresh Chopped Parsley
Wedge of Parmesan Cheese
Optional -breadsticks
In a blender with dough blade, add flour, 1T olive oil, 1t salt, and slowly add in lightly beaten eggs. Pasta dough should hold together -if too dry add 1T water at a time, if too sticky add 1T flour until it is just right. Tightly wrap dough in plastic dough and set aside for at least 1 hour (can set in fridge up to 2 days, or freeze up to a month).
PASTA:
After (room temperature) dough has set, cut into 4 parts to work/roll/cut. You can use a pasta machine or roll/cut by hand. Final strips should be very thin, about 1’ long, and 1” wide. Use enough flour to keep dough from sticking to itself, work space, or utensils. There are many YouTube vids showing how to cut, so don’t be afraid, it’s really simple and a very cost effective way to eat healthier. Use a pizza pizza cutter, simple knife, or even a cookie cutter to get creative with your pasta shapes. The key is to keep the dough as thin as possible, and flour well…sharing excess off. Set finished pasta aside and let rest while you are working on sauce. Start a large heavy pot of salted water boiling in the background.
SAUCE:
Add 2-3T olive oil to a heavy skillet, on med, med-high heat. Add mushrooms and let start to cook down 2-3 minutes. Turn heat down to med-low. Add stock, garlic, rosemary, salt/pepper, red pepper flakes, and butter to skillet, stirring often, and lidded.
COOKING THE PASTA:
In the salted, heavily boiling water, add pasta, 1-2 pieces at a time, and boil about 8 minutes. Save the water!
PLATING:
With a small sieve (or tongs), dip out pasta and shake off excess water. Put hot pasta on a plate. Pick garlic and rosemary sprigs out before serving! Add mushroom sauce on the pasta (if sauce has thickened too much in the skillet, add a spoon, or two, of pasta water and stir thoroughly), top with Parmesan cheese (use a potato peeler), and the fresh parsley.
Serve with garlic breadsticks to “sop up” every bit of the yummy sauce left on the plate. We don’t judge if you like the plate either.