Let me just start by saying that I didn’t make the fettuccine by hand. I bought them. Simple truth. Should I be ashamed because I am italian and I am supposed to knead pasta dough day and night? Of course not 🙂 . I did make some fairly decent home made pasta few times. Every time I go back with my mind to my childhood when my great grandma first and my grandma after, made the most amazing fettuccine. And I was always by their side, watching them, as with great skill and nonchalance they made the dough, stretched it (no machine used, just the hands and a wooden rolling pin), let it sit on a table cloth on the round lunch table, then rolled it back and cut it with such precision, every string of fettuccine exactly the same size. I miss them sooo much. They were the Queens of Fettuccine, my darling nonne, I never tasted anything like that after.
Well, that’s not totally the truth, because both my mom and my aunt make them. My mom’s are good and but she lacks precision, she cuts them in different width and length, I mean, when they’re in your mouth it doesn’t make a big difference if the taste is there, but look also counts, doesn’t it? My aunt Rosaria’s are closer, rustic, thick and almost precise. When I went to Vicenza, actually, she made them for me and I took pictures. They were very good!
But I’m going off track here….anyway, my dad gave me some wonderful mushrooms that he bought from a farmers market; they are a variety of Oyster mushrooms with a light yellow color, mild flavour, velvety texture and a distinct great fragrance.
So I thought right away how I wanted to use them… what better than making a nice plate of Fettuccine with Mushrooms? I went and bought an italian made pasta, from a good brand. They don’t have the same rustic rough textures as the homemade ones, but they’re close enough to enjoy them. The sauce, every kind, red or white, has to get stuck to the fettuccine because of their roughness, and doesn’t have to slide down (as it happens with some too smooth ones).
The preparation begins with a beautiful base (for many dishes, not only pasta): oil, garlic, chili peppers, parsley. I simply love it. Love the smells that comes up from the pan…
Vino bianco e funghi (white wine and mushrooms) are a such a good couple…
Now I just want to dig in this beautiful plate of Fettuccine ai Funghi. Buon appetito!Print
- 200 g mushroom (any kind)
- 1 clove garlic
- 1/2 small chili pepper
- 1 sprig of parsley
- 200 g fettuccine
- olive oil for the pan
- a splash of white wine to sauté
- a dusting of parmigiano, optional
- Clean the mushrooms, wash them, cut them and set aside.
- In a pan with olive oil add the garlic, chili pepper and parsley and fry until the garlic is golden.
- Add the mushroom, let cook for a couple minutes, then add the white wine and let it dissipate.
- In the meantime, in a pot of boiling salted water, cook the fettuccine for 5 minutes or until specified on the package.
- Drain the fettuccine leaving some water and sauté them in the pan with the “sauce”.
- Turn off heat and plate.
Usually in a pasta with mushrooms you don’t add parmigiano at the end, but I find that a little dusting is very delactable. Try both way and let us know
- Serving Size: 2 portions
Disclosure: All links in our post are NOT affiliate links. They are only about products or places we normally purchase and like.