November 14, 2009

Behold! Fettuccini with Dried Porcini Mushroom Sauce

We had pasta of two different thicknesses since we had cut some by hand and the rest in the pasta cutter. Fresh pasta needs to be boiled for only 2 minutes, and Peterson suggests testing for doneness every 30 seconds. It got complicated when the machine-cut pasta was ready, but the hand cut pasta was not. I erred on the side of caution and drained the water from all the pasta, but after I combined the noodles with the sauce we realized much of it was undercooked, so I turned up the heat and cooked the noodles again, in the sauce--not a traditional method but it did the job.

The sauce was simple: heavy cream, parmigiano-reggiano cheese, and porcini mushrooms which added signature earthiness to an otherwise rich and creamy base. This dish is perfect for eating in the authentic style of Italy or Tuscany, as a second course before the entree--a small helping is just the right amount.

If I could get past the shape and texture of our homemade noodles, I would say this was a hit.

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