Monday, 3 October 2011
After a three week trip to Italy we were dying to make some authentic Italian food. Armed with cheese smuggled past Canadian Customs (they took my meat) we settled on a homemade Fettuccine with mushroom, Gorgonzola cheese sauce. We're familiar with making our own pasta so it wasn't a trip out of our comfort zone. It's amazing how good some eggs, flour and a little moldy cheese can be.The prep time varies but the entire meal can be completed in a couple hours.
First the Pasta:
This is a Basic Egg Pasta recipe summarized from our KitchenAid "Pasta Sheet Roller and Attachments" instructions and recipes.
- 4 large eggs
- 1 tbs water
- 3 1/2 cups sifted all purpose flour
- 1/2 tsp salt
Place all ingredients into the mixer bowl. Using the flat beater mix for 30 seconds. Exchange the flat beater for the dough hook and knead for 2 minutes. The dough will look fairly dry but will be the perfect consistency for using the pasta rollers and cutters. Remove from bowl and hand knead for a couple minutes (this way you will be really impressed with yourself for not totally relying on machines). Let the dough sit for 20min. We usually cover it with a damp paper towel. Afterwards run it through the roller attachment followed by the cutter attachment.
Here are the photos:
Mushroom, Gorgonzola Cheese Sauce:
- 4 cups mushrooms
- 2 tbs flour
- 3 cups heavy cream
- parsley (garnish)
- salt and pepper to taste
- 1 1/2 cups Gorgonzola cheese
- splash white wine
Fry the mushrooms in butter or oil until they release liquid and shrink up a bit. Hit them with some wine to de-glaze the pan. Add the flour and let it heat up. Pour the cream in and add the cheese.. Let this simmer for a bit.
After the sauce is simmering, boil water and cook the pasta. Drain the pasta add some parsley as a garnish maybe some extra cheese, crack a bottle of Vino and enjoy. This served 4 with some leftovers for lunch.