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Mushroom-Leek Pasta




Source of Recipe


Tami


List of Ingredients




Mushroom-Leek Pasta


1 ounce dried porcini mushrooms or 1 ounce shiitake mushrooms
1/2 cup sliced leeks or green onions
5 large eggs
1 tablespoon olive oil or vegetable oil
1/4 teaspoon salt
3 1/2 cups all-purpose flour

Recipe




Place dried mushrooms (do not rehydrate) and leeks in food processor or blender. Cover and process, stopping occasionally to scrape sides, until coarsely chopped. Add eggs, oil and salt.

Cover and process until mushrooms are finely chopped. Continue for hand mixing or food processor. Roll, cut and cook. Hand Mixing: Place mushroom mixture in large bowl. Add flour.

Mix thoroughly with fork until dough forms. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, gradually add flour when kneading.) Knead on lightly floured surface for 5 to 10 minutes, or until smooth and elastic. Cover with plastic wrap or aluminum foil. Let stand for 15 minutes.

Food Processor Mixing:

Add 3 cups of the flour to mushroom mixture in food processor. Cover and process until well blended. Add remaining 12/ cup flour. Cover and process for about 10 seconds or until dough leaves side of bowl and can be pressed together with fingers. Remove dough from bowl and press into a ball. Cover dough with plastic wrap or aluminum foil. Let stand for 10 minutes. Prepare:

Roll out the pasta dough to prepare for desired style of pasta.