Egg Pasta
2 1/2 cups flour
1 pinch salt
3 eggs
2-3 tablespoons olive oil
1. Pour the flour and salt out on a surface and make a hole in the middle, put eggs in hole and fold over flour. (or use food processor) Add olive oil.
2. Knead dough until shiny and elastic. Add water and or more olive oil if dry.
3. put dough through pasta press or roll out with a rolling pin. I didn’t have a pasta press, so I had to do it the hard way. I found if you roll towards you off the side of a surface it helps. Must get it very thin.
4. Hand the rolled out dough over a chair back or bar to dry. Flip a few times. Dry about 30 minutes.
5. Once dry, either cut pasta in squares or circles.
Wild Mushroom Stuffing
2 tablespoons olive oil
1 finely chopped shallot
2 cloves crushed garlic
4 cups finely chopped wild mushrooms (I used portabello, shitake, and button)
2 tablespoons finely chopped parsley
1 cup ricotta
1 egg, beaten
3 tablespoons or more breadcrumbs
salt & pepper
4-8 tablespoons butter
Parmesan cheese
1. Heat oil in a skillet and cook shallots and garlic until soft and fragrant.
2. Add mushrooms and parsley and cook until liquid has evaporated (about 3 minutes)
3. Put mushrooms in bowl and add ricotta and egg. Mix mushrooms with breadcrumbs until you reach a firm texture. Salt and pepper to taste.
4. There are two options for pasta. Either use one piece on bottom, put mushroom mixture in center and use your finger to put water around edges. Top with second piece. Or use the same piece and fold over the pasta to create a pocket.
5. Cook pasta in salted boiling water for about 4 minutes until floating. Keep cooked pieces warm.
6. While cooking pasta brown butter in a pan and pour over pasta. Top with salt, pepper, and Parmesan.
ENJOY!
