Homemade fettuccine with mushroom ragu
Ingredients
For the fresh homemade fettuccine
- 200 g pasta flour
- 2 whole eggs
- drizzle of olive oil
- pinch of salt
For the wild mushroom ragu
- ½ - 1 kg frozen mixed mushrooms
- 2 shallots
- 1 head of garlic
- 100 g butter
- 1 tsp salt
- 2 tsp sugar
- 1 tsp black pepper
- pinch of red chili flakes
- 100 ml cognac or brandy
- 100 ml water
- 100 ml milk
- 80 g grated parmesan
Instructions
To make the homemade fettuccine
- Mix together all the ingredients and knead for 5-7 minutes
- Wrap in plastic wrap and rest in the fridge for at least 30 minutes
- Roll out to 2 mm thickness and roll into a log
- Cut the log into 1 cm wide strips
- Dust with more flour before loosening the pasta strands
To make the creamy mushroom ragu
- Melt the butter in a pan, add the shallots and fry for 2 minutes
- Add the garlic to the pan and fry for 2 minutes
- Add the mushrooms and sautee for 25 minutes on medium to high heat until brown and crispy
- Add the cognac and water and sautee for 2 minutes then add the milk and cook for 2 more
- Bring a large pot of salted water to a boil and boil the pasta for 2-3 minutes
- Add to the pan with some pasta water and the cheese and toss