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Homemade fettuccine with mushroom ragu
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Servings:
Author:
Prep Time
1 hour
Cook Time
1 hour
Total Time
2 hours
Course:
Pasta
Holiday
after dinner
celebration
Cuisine:
Italian
Comfort Food
Keywords:
Pasta
mushrooms
filled pasta
Ragu
fettuccine
🧂 Ingredients
200 g
pasta flour
2
whole eggs
drizzle of olive oil
pinch of salt
½ - 1 kg
frozen mixed mushrooms
2
shallots
1 head
of garlic
100 g
butter
1 tsp
salt
2 tsp
sugar
1 tsp
black pepper
pinch of red chili flakes
100 ml
cognac or brandy
100 ml
water
100 ml
milk
80 g
grated parmesan
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Instructions
1
Mix together all the ingredients and knead for 5-7 minutes
2
Wrap in plastic wrap and rest in the fridge for at least 30 minutes
3
Roll out to 2 mm thickness and roll into a log
4
Cut the log into 1 cm wide strips
5
Dust with more flour before loosening the pasta strands
6
Melt the butter in a pan, add the shallots and fry for 2 minutes
7
Add the garlic to the pan and fry for 2 minutes
8
Add the mushrooms and sautee for 25 minutes on medium to high heat until brown
and crispy
9
Add the cognac and water and sautee for 2 minutes then add the milk and cook for
2 more
10
Bring a large pot of salted water to a boil and boil the pasta for 2-3 minutes
11
Add to the pan with some pasta water and the cheese and toss
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