Potato and wheat flour fettuccine with mushrooms
grated parmesan cheese
extra virgin olive oil
Step by step
Cook the potatoes in gently boiling water until tender. Peel when cold.
Place eggs, potatoes, wheat and semolina flour and 1/3 teaspoon salt in the mixer bowl. Attach the dough hook to the stand mixer and knead on speed 2 for 2-3 minutes.If the dough is too hard, add few spoons of water.
Remove the dough from the bowl and cut it into four pieces. Take one piece and flatten into a rectangular shape. Be sure to cover the other pieces with cling film to prevent from drying. .
Attach the pasta roller and set the adjustment knob to 1.. Turn Speed Control Lever to 2 and run the pasta dough through the pasta sheet roller. Fold into three and pass through the roller again, then repeat this process four or five times.
When the dough is no longer sticky, set the adjustment knob to 2, and 79971 through. Do not fold the dough this time. Continue rolling the dough through, two or three times on each setting, until you obtain the desired thickness (3). Repeat with the remaining portions of dough.
Attach the fettuccine cutter to the mixer and feed the sheets of pasta through on speed 2, Run the pasta sheet through the fettuccine cutter with one hand and hold on to the pasta with the other hand as it comes through the cutter.
Lay the strands in a single layer on a clean tea towel or hang them over a pasta drying rack. Leave to dry for 30 minutes.
While pasta is drying, bring a large pot of lightly salted water to a boil. In a large frying pan heat 4 tablespoons of oil, add chopped parsley, garlic and mushrooms. Fry for 5 minutes on medium-high heat. Cook the fettuccine in plenty of lightly salted boiling water until al dente. Drain, then add to the pan with the mushrooms. Divide onto 4 plates and serve hot sprinkled with parmesan cheese.
Finely chop some sage leaves to add to the fettuccine dough while kneading for extra flavor.