SPELT PASTA WITH CHANTERELLES
These recipes have been adapted from "Cooking by Hand" by Paul Bertolli.
Provided by Martha Stewart
Categories Dinner Recipes
Number Of Ingredients 7
Steps:
- Cut the pasta dough into 3 pieces. Using a rolling pin, roll each piece flat. Using a pasta machine, roll the pasta dough through the widest setting two times. As pasta sheet emerges, gently support it with your palm, and guide it onto work surface. Continue to roll the dough once through each remaining setting. Using a sharp knife, cut the dough into 12-inch pieces. Stack the pieces and roll up, leaving a 1-inch tail. Cut into 3/8-inch-wide strips. Pull the tails to unravel, and fluff with your fingers to separate the strands. Transfer to a floured baking sheet; set aside.
- Bring a large pot of water to a boil. Meanwhile, in a large saute pan, melt the butter over medium-high heat. Add the mushrooms, season with 1 teaspoon salt, and saute the mushrooms until cooked through but not browned. If the mushrooms exude a lot of water, increase the heat and allow the water to reduce to a little more than 1/2 cup. If the mushrooms are small, firm, and dry, add the 1/2 cup of water. Continue to cook the mushrooms just until the sauce surrounding them develops a creamy emulsified consistency.
- Add a generous amount of salt to the boiling water, and the reserved pasta. Cook pasta until al dente, drain, reserving some of the cooking water for the sauce. Add the pasta to the saute pan with the mushrooms. Toss until the sauce reduces slightly, all the while adding small amounts of the reserved cooking water to maintain the creamy sauce. Sprinkle with parsley, and stir gently to combine. Divide between warm bowls. Serve immediately.
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