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 (cèpes
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.
3 large eggs
1 3/4 to 2
cups all-purpose unbleached flour or 1/2 cup semolina flour
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.