1 pound


          Many wild mushrooms have an intensity of flavor not found in cultivated mushrooms. They are not always available fresh but you can often find them dried. Chanterelles, boletus (cpes or porcini) and oyster mushrooms are all excellent for making pasta. They grind easily and the flavor is pronounced. Mushroom pasta is excellent with game.


1 ounce dried mushrooms

3 large eggs

1 teaspoon salt

1 tablespoon safflower oil

1 3/4 to 2 cups all-purpose unbleached flour or 1/2 cup semolina flour                      and

1 1/4 to 1 1/2 cups all-purpose flour


          Put the mushrooms in a food processor fitted with the metal blade and process until finely minced. Add the eggs, salt, oil and 13/4 cups flour. Process until a ball of dough forms that begins to rotate around the bowl to knead. It may be necessary to add additional flour to form the dough ball, Begin with 1/4 cup and process until a ball of dough cleans the sides of the processor bowl. Run the machine to knead the dough for at least 60 seconds. Remove and divide into thirds. Flatten each portion and wrap in plastic wrap. Let the dough rest at room temperature until ready to process through a pasta machine.


          NOTE. If you are using a pasta extruder, adjust your recipe, keeping the proportion of 1 ounce (1 cup) dried mushrooms to 2 cups flour.