Homemade Pasta with Mushrooms in a White Wine Butter Sauce is such a warm and cozy dish to make in under an hour. Practice this with Buttons then hit the Farmers’ Market for Maitakes this fall!
If you want to get right to cooking, go ahead and use some dried Fettucine and skip ahead. If you want to learn one of the easiest things to make from scratch, here’s how to make homemade pasta. 1 Egg + 1 Egg Yolk + 1 Cup Flour. Dump the flour on to a clean countertop and create a well in the middle. Add one egg and one egg yolk to the well.
Use a fork to whisk the egg and slowly incorporate as much flour as needed to handle the dough with your hands. You won’t use all the flour – just use ‘enough’. Knead the dough for five minutes until all the flour is hydrated and the dough is smooth. Wrap in plastic wrap and sit for 30 minutes.
Remove the dough from the plastic. Use the heal of your hand to press the dough into a disc then coerce it into a quarter inch thick rectangle. Dust both sides with some left over flour.
Pass the dough through level ‘0’ on a pasta machine. Continue to pass the pasta through the machine until you reach setting ‘7’. You may want to divide the dough in half after setting 5 or 6. Then use the cutting side of your pasta machine to form the pasta into fettuccine. Toss with a little extra flour and cover with plastic until needed.
Mushrooms in White Wine and Butter Sauce.
You can slice your mushrooms if you’d like but lately I’ve been breaking them apart into tiny pieces with my fingers. I prefer the rustic texture and you can fit more in the pan to fry them. Plus, it’s always better to cook using your hands! So prepare 8 – 10 ounces of mushrooms either broken into bits or sliced with a knife.
Along with the mushrooms, roughly dice one large Shallot. You can also set aside 1 Cup of White Wine, 2 Tablespoons of Butter, 2 Teaspoons of Chili Flakes, a few springs of Thyme, and 1/3 Cup Parm Reggiano.
The last ingredient for the sauce is 1 Cup of starchy Pasta Water. This can be a little tricky to time accordingly for this recipe. If you’re using fresh pasta, it only takes about 3 minutes to cook. This means your mushrooms need to be ready for the starchy water right at the pasta’s two minute mark. My solution to this is to cook in phases.
Stress-Free Cooking Phases
Phase 1 [15 min] – Prepare the dough and wrap in plastic.
Phase 2 [20 min] – Prepare the ingredients for the mushrooms. Cook the mushrooms up until adding the white wine. Then turn off the heat. Turn on the heat for the pasta water.
Phase 3 [10 min] – Roll out the dough and cut the pasta.
Phase 4 [10 min] – Reheat mushrooms. Add salt and pasta to the simmering water. Mix in 1 Tbs butter to mushrooms then mix in Reggiano. Add 1 cup pasta water to mushrooms. Simmer and stir. Add pasta to mushrooms. Toss and serve.
That’s only 55 minutes. But I bet you can do it in 45!
I started working on this recipe a couple weeks ago when I didn’t have much in the house to cook. Not even pasta. You can use onions instead of shallots (I have). You can use fresh chili instead of red flakes (I have). You can omit the thyme if you don’t have any. You can use chicken stock with the juice of a lemon instead of white wine. This is what cooking’s all about. Learning the basic techniques and improvising with what you have. Before you know it, you’ve made something brand new!
Seriously, make some pasta!! You can roll it out and cut it by hand but I highly recommend a basic pasta machine. They’re as low as $27 on Amazon right now.
Check out more Eat Up! Kitchen Homemade Pasta Recipes Homemade Fettuccine and Clams | Authentic Fettuccine Alfredo From Scratch (without Cream) | Homemade Ravioli with Pancetta and Asparagus
- Eat Up.
Homemade Pasta with Mushrooms
- 1 Cup Flour
- 1 Egg
- 1 Egg Yolk
- 5 Qt. Water
- 2 Tbs Kosher Salt
- 2 Tbs Olive Oil
- 2 Tsp Chili Flakes
- 8 oz. Cremini Mushrooms Sliced or broken into small pieces.
- 1 Large Shallot Finely diced
- 3 Sprigs Thyme
- 1 Cup White Wine
- 2 Tbs Unsalted Butter - Divided
- 1/3 Cup Parm Reggiano
- Dump the flour on to a clean countertop and create a well in the middle. Add egg to the well. Whisk egg with a fork and slowly incorporate as much flour is needed to bring the egg and flour together. You may need a little more or a little less than a cup of flour to bring it together. Knead dough for 5 minutes until the flour is hydrated and the dough is smooth. Wrap in plastic wrap and sit for 30 minutes.
- Remove the dough from the plastic. Use the heal of your hand to press the dough into a disc then coerce it into a quarter inch thick rectangle. Dust both sides with some leftover flour.
- Pass the dough through setting ‘0’ on a pasta machine. Reduce the width of the rollers with each pass until you get to setting ‘7’. Divide the dough sheet in half when it’s too long to work with.
- Use the fettuccine cutter of your machine to form the sheets on to pasta. Toss with a little extra flour and cover with plastic until needed.
Mushrooms in White Wine and Butter Sauce.
- Bring a pot of salted water to boil for the pasta.
- Add olive oil and chili flakes to a large cold skillet. Slowly bring up to medium high heat.
- Add mushrooms to the pan and allow to fry undisturbed for 10 minutes. Season mushrooms with freshly ground black pepper. Add the thyme and shallots to the top of the mushrooms while they’re frying.
- After 10 minutes, or the mushrooms begin to brown, add white wine. Scrape the bottom of the pan with a wooden spoon to get up any brown bits. Simmer until most of the wine has evaporated.
- While the white wine is simmering, add pasta to the boiling water. Cooking time 3 minutes.
- Add one tablespoon of butter to the mushrooms. Stir to emulsify. Transfer 1 cup of pasta water to the mushrooms and toss to emulsify. Turn off heat.
- Use tongs to transfer pasta to the mushrooms. Add reggiano and toss everything very well to mix the sauce, mushrooms, and pasta together. Toss in last tablespoon of butter for a glossy finish.