Serves 4 to 6
Straw and grass is the whimsical name given to this fresh pasta dish made with spinach and plain fettucine cut noodles.
1 large egg
2 tablespoons cooked and squeezed dry spinach
2 cups King Arthur Unbleached, All-Purpose Flour
Make doughs and keep separate. Cut into small pieces and thin in a pasta machine, then cut into fettucine. Set aside.
2 large eggs
1 3/4 cups King Arthur Unbleached, All-Purpose Flour
2 tablespoons unsalted butter
2 cloves garlic minced
1 pound mixed mushrooms, thinly sliced
1/2 pound pork sausage
1 cup light cream, heated
3/4 cup grated Parmigiano Reggiano cheese
Heat butter in large skillet, add garlic and cook until soft. Stir in mushrooms and cook until softened. Remove to bowl and set aside. In same skillet brown the sausage, crumbling it with a fork. Season with salt and pepper. If the sausage is dry, add a little butter to the pan while cooking. Return the mushroom mixture to the skillet and mix the ingredients well. Keep warm.
Cook the fettucine until al dente, drain it and add to the skillet with the sausage meat. Stir in the warmed cream and the cheese and mix the ingredients quickly over medium high heat to blend. Serve immediately.
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