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Mushroom Pasta

by Cheryl Forberg, RD on April 15, 2011

Most of the recipes in the book are relatively quick and easy. This recipe for fresh mushroom pasta is one of the few that involves extra attention and special equipment. It takes some extra time to make homemade pasta, but once you taste the results you won’t regret the few extra minutes in the kitchen one bit.

Makes enough for 4 servings
1 1/2 cups white whole wheat flour (I used King Arthur brand)
1 ounce dried porcini mushrooms, ground to a fine powder in a spice grinder (about 1/2 cup)
3/4 teaspoon salt-free Italian seasoning
1/2 teaspoon salt

Note: You can substitute other dried mushrooms for the porcinis, if you prefer.

Combine the flour, porcini powder, Italian seasoning, and salt in a bowl. Pour the mixture out onto a clean work surface into a mound. Create a large well in the center, and crack the eggs into the well.

Gradually incorporate the flour mixture from the sides of the well into the eggs. Work the ingredients together until it forms a rough and sticky ball. If the dough is too sticky, add a small amount of flour. If the dough is too dry, add a few drops of cold water.

Scrape the dough off the work surface, press into a rough ball, and knead for about 5 minutes. The dough should be very smooth and elastic. There will be about 14 ounces of pasta dough.

Shape the dough in a ball and wrap tightly in plastic wrap. Let rest for 20 minutes at room temperature.

Unwrap the ball of dough and cut into 4 pieces. Put 3 pieces back into the plastic wrap so that they don’t dry out. Flatten the remaining piece of dough into a rough rectangle.

Following the manufacturer’s instructions for your pasta machine, feed the flattened piece of dough into the machine at the widest setting. Fold the dough into thirds and then feed again into the machine. Repeat folding and rolling two additional times. Decrease the roller setting one notch. Sprinkle the pasta lightly with flour if necessary (may not be needed) and feed through the rollers again, unfolded. Turn the roller setting another notch and repeat the rolling, then continue without folding the dough until you get to the 5th setting. Repeat with the remaining pieces of dough. Cut the pasta into tagliatelle or fettuccine. Repeat with the other 3 pieces of dough.

Per serving: 260 calories, 4 g total fat (1 g saturated), 160 mg cholesterol, 360 mg sodium, 40 g total carbohydrates (0 g sugars), 8 g fiber, 12 g protein