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Year of the Noodle: Week 4

The food processor started smoking.  Hmm.  Pretty sure it isn’t supposed to do that.

Our food processor just barely fit the ingredients for this pasta recipe, which apparently meant the motor had to work extra hard.  Oops.  Hopefully it will still function properly if I give it a week off :)  After the pasta dough came out of the smoking food processor, I had to roll and cut it by hand because I don’t have a pasta machine yet.  No matter how thin I tried to roll the dough, the noodles still came out super thick.  (Yeah, I’ll be purchasing a pasta machine shortly.)  But thick noodles weren’t the only problem with this dish – at least they tasted good.

The sauce was the real problem.  It smelled amazing, looked fantastic in the pan, and yet my first thought as I tasted it was “EW.”  Not good.  I served this dish to my family for my mom’s birthday (sorry for the experimental birthday dinner, mom.)  One or two of them claimed to like it, but to me the sauce was nearly inedible.  I’m not sure if it was the strong flavor of the dried mushrooms that turned me off or the overwhelming wine flavor (which did not seem to cook off.)  Either way, the flavors were too intense, and frankly kind of icky.  That’s right, icky. 

I’ll file this one under the “not every experiment succeeds” category.  Try it at your own risk :)

Spinach Pasta with White Wine Mushroom Sauce

Handmade Spinach Pasta
Ingredients
  • 5 ozs Fresh Spinach, blanched and squeezed dry
  • 1 lb All-Purpose Flour
  • 1 tsp Sat
  • 1 Large Egg
  • 6 Large Egg Yolks
  • 2 tbsp Extra-Virgin Olive Oil
  • Water
Directions
  1. In a food processor, combine flour, salt & blanched spinach. Process well.
  2. With the processor running, add eggs & egg yolks, and olive oil through the feed tube. Add a couple of tbsp of water until dough begins to form a ball around the middle, add more as necessary, about 2 minutes.
  3. Take a handful of dough and form into a firm ball. Repeat until you use up the dough. Roll dough out and run through pasta machine.  Dry or cook right away.  (*If you do this by hand like I did, roll out each ball with a rolling pin on a floured surface.  Cut in strips with a knife.)
White Wine Mushroom Sauce
Ingredients
  • 1 1/2 ounce package wild mushrooms
  • 1 cup chicken, vegetable or beef broth, boiling
  • 1 cup white wine
  • 2 tablespoons butter, divided
  • 3 8-ounce packages of white button or portobello mushrooms, washed and chopped
  • 4 large shallots, minced
  • 4 large cloves of garlic, minced
  • 2 tablespoons chopped sage
  • 3 tablespoons flour
  • 1/2 cup chopped flat-leaf parsley
  • Salt and fresh ground black pepper
Directions
  1. Crumble the dried mushrooms into a glass bowl or measuring cup and pour the boiling broth over them. Let steep for at least 20 minutes. Drain and reserve the drained liquid. Mix the drained liquid with the white wine.
  2. Heat a tablespoon of butter in a large, heavy skillet over medium-high heat. Add the chopped button or portobello mushrooms and let sit, without stirring, for about four minutes or until they have thoroughly browned on one side. Stir and let them cook on the other side – again, without stirring – for about four minutes. Add the shallots, garlic, sage and steeped wild mushrooms. Turn the heat to low, and cook until they are all fragrant and soft.
  3. Add the second tablespoon of butter and, when melted, add the flour. Stir rapidly, letting the flour thicken with the butter into a paste. Have a whisk ready! Slowly pour in the mushroom broth and white wine, whisking rapidly. Cook over medium-low heat, whisking, until the mixture thickens. It should thicken to the consistency of a thick gravy.
  4. Add the chopped parsley, stirring until wilted. Season to taste with salt and pepper. Serve immediately over pasta with plenty of fresh Parmesan.
Source: The Kitchn and Korean American Mommy
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