Few foods taste as great and are as easy to make as fresh, homemade pasta. This recipe combines taglietelle pasta (long, thin flat egg noodles about 1/4 inch wide) with garlic, mushroom, cream, thyme and asiago. The blending of these ingredients makes for a wonderful aroma in the kitchen and en even better taste. The recipe below yields about 6 servings. Enjoy!
1. Make sure you use enough flour when rolling and cutting your dough. If you don't, the cut noodles will stick to each other prior to going into water and then you'll have pasta clumps, not pieces.
2. You don't have to have a stand mixer roller attachment to roll pasta. You can buy kitchen counter models for under $30 or you can roll your pasta the old fashioned way - with a roller.
3. Don't let the sauce simmer too long or it will thicken too much.
2 ½ cups flour
1 pinch salt
2 eggs, beaten
½ cup milk
1 Tbs butter
2 Tbs butter
1 shallot, minced
½ tsp fresh garlic, minced
1 pound assorted wild mushrooms
¼ cup water and ¼ cup red wine vinegar
2 cups heavy cream
2 tsp fresh thyme leaves
½ cup asiago cheese, shredded
1. In a bowl, mix flour and salt.
2. Add egg, milk, butter.
3. Knead about 5 minutes then let rest in a covered bowl or ziploc for 10 minutes.
5. Cut into smaller manageable pieces then roll to desired thickness.
6. Cut into long strips, then separate from each other.
1. Set up a pot of salted water and bring to a boil for the pasta.
2. In a large sauté pan, melt the butter and sauté the shallot and garlic until translucent.
3. Add the mushrooms and cook 1 minute.
4. Add the water and red wine vinegar and reduce by about ½.
5. Add the cream and reduce by ¼.
6. While cream is reducing, cook the pasta for 3-4 minutes, then drain.
7. Into the cream, stir in the thyme, asiago and pasta and bring back to a boil, tossing to help melt the cheese.