Fettuccine with Mushroom Alfredo Sauce

| By: Elyse Toder |

There is nothing like fresh pasta, and making your own fettuccine noodles is easier than you think. Combining your homemade pasta with a Mushroom Alfredo Sauce adds texture and a complex, earthy taste to a classic dish.

Ingredients

Yield: 4-6 servings

For the Fettuccine:

• 1 lb semolina flour

• 1 tablespoon salt

• 4 large eggs

For the Mushroom Alfredo Sauce:

• 4 tablespoons unsalted butter

• 2 tablespoons olive oil

• 4 green onion bulbs, thinly sliced

• 5 garlic cloves, minced

• 8 oz white button mushroom, thinly sliced

• 8 oz shiitake mushroom, thinly sliced

• 1 teaspoon salt

• 1 teaspoon ground pepper

• ½ teaspoon allspice

• 1 cup Italian Marsala wine

• 2 cups heavy cream

• 3 tablespoons dried parsley

• 2 cups grated parmesan cheese

Cooking Instructions

How to make the Fettuccine:

1. Mix the flour and salt in a large bowl. Pour the flour onto a tall mound on a clean countertop and make a deep well in the center. Crack the eggs into the middle of the well. To make the dough, carefully beat the eggs with a fork while gradually incorporating the surrounding flour into the mixture. Separate the dough into four to six equal pieces. Knead each piece until it has a playdough-like texture and it springs back when you press your finger into it. If the dough is hard, it will soften during the kneading process. If the dough is dry and flakey, add a little water or a drop of olive oil and continue kneading. Use olive oil very sparingly to avoid hardening the dough. Since kneading develops the gluten and makes the dough springy, wrap each piece in plastic wrap and let it rest for 30 minutes. Test the consistency of the dough before rolling by gently pressing your finger into it. The dough is ready to roll out when the depression no longer springs back.

2. The pasta must have a uniform thickness to cook evenly, so it is easiest to use a pasta machine to roll the dough. However, it can also be rolled by hand, but you should be careful to apply equal pressure across the entire surface. Before using a pasta machine, roll the dough into a sheet about a quarter inch thick and the width of your machine. Set the pasta machine on the highest setting and roll the dough slowly for about five times, reducing the setting with each repetition to make it thinner. The settings on pasta machines vary, so you may need to roll it a different number of times to reach the desired thickness. If there are holes in the dough, fold it in thirds and re-start the rolling process. If the dough flakes apart, you may not have rolled it into a thin enough sheet before using the pasta machine. If the dough is still flakey after rolling a thinner sheet, add a little water, knead it, let it rest, and try again.

3. After the dough is rolled into thin sheets, it is time to cut it into fettuccine. Sprinkle a little flour on the dough and fold it in half so the two short ends touch each other. Cut the dough into three-eighths inch wide fettuccine noodles with a sharp knife. It is helpful to use a long ruler or other guides to ensure that the noodles are cut straight. Hang the cut noodles on a rack and let them dry for at least 20 minutes before cooking. Common kitchen items such as chopsticks, skewers, or a clean broom handle balanced between two chairs make excellent drying racks.

4. While the noodles are drying, make the Mushroom Alfredo Sauce.

How to make the Mushroom Alfredo Sauce:

1. In a large skillet or wok with a tight-fitting lid, melt 2 tablespoons of butter at medium heat. When the butter is melted, add the olive oil and green onion bulbs. Stir constantly until the green onion bulbs are tender and slightly caramelized. Add the minced garlic and continue cooking until it turns golden-brown. Add the mushrooms and mix together for 1-2 minutes. If the pan appears dry, add a small amount of olive oil. Cover and simmer for 6-7 minutes or until the mushrooms are tender and the mixture shrinks to about a half of its original size. Add the salt, pepper, allspice, and Marsala. Cook for 2-3 minutes. Raise the heat slightly and add the cream and the remaining butter. Stir frequently until the sauce starts to bubble and thicken, then reduce the heat. Add the parsley and gradually sprinkle in the parmesan cheese while continuing to stir the sauce until it thickens. Be sure to add the cheese slowly so that it melts smoothly into the sauce and does not clump.

2. Cook the fettuccine noodles in a large pot until they are al dente. Fresh noodles cook very quickly (approximately 2 minutes), so you can boil the fettuccine just before you are ready to serve. Drain the pasta and combine it with the sauce. If desired, you can sprinkle a little extra parmesan cheese on top before serving.

Notes

• Getting all of the ingredients is sometimes challenging, and there are several substitutions you can make which will not change the dish. If you do not have Italian Marsala wine, you can use a cup of cream sherry or a half cup of dry vermouth. Cream sherry is a little sweeter than Marsala, but the taste is similar. Vermouth, which is also Italian, has various botanicals which can add an interesting flavor to your Alfredo sauce. In addition, shallots are a good substitute for green onion bulbs, and if you use salted butter, you do not need to add the extra teaspoon of salt to the sauce.