Fresh Fettuccine with Mushrooms, Greens, and Walnuts
(Vegetarian Recipe)
INGREDIENTS
Pasta
- 2 ½ cups (315 g) all purpose flour, plus more if needed
- 3 large eggs, room temperature
- 2 tsp water, plus more if needed
- ¼ tsp (2 g) salt, plus more for cooking pasta
- ½ cup (65 g) chopped walnuts
- 2 Tbsp (28 g) salted butter
- ½ tsp (3 g) salt, plus more to taste
- 2 Tbsp (28 g) olive oil
- 4 shallots (200 g), diced
- 4 cloves (20 g) garlic, minced
- 1 lb (450 g) crimini mushrooms, trimmed and sliced
- ½ cup (4 oz) dry white wine
- 6 cups (142 g) baby spinach, baby kale, or baby arugula
- ½ cup (4 oz) heavy cream
- ½ cup (4 oz) pasta cooking water, if needed
- Salt and ground pepper, to taste
Prep Time: 50 minutes
Cook Time: 25 minutes
Servings: 4 - 6 servings
Special Equipment
- KitchenAid® Stand Mixer
- Flat Beater
- Dough Hook
- Pasta Roller and Fettuccine Cutter Attachments
- 10-quart stockpot
- 12-inch/30-cm skillet
Instructions
To make fresh pasta, place flour in KitchenAid® Stand Mixer Bowl. Make a well in the middle of flour and add eggs, water, and salt. Attach Stand Mixer Bowl and Flat Beater. Mix ingredients on speed 1 for 1 minute until shaggy. Dough should hold together when pressed between fingers, if too dry, add water 1 teaspoon at a time until it comes together. If too sticky, add flour, 1 tablespoon at a time. Switch to Dough Hook and knead dough for 3-4 minutes on speed 2. Remove from bowl to lightly-floured surface and knead by hand until smooth. Shape into a ball. Cover and let rest for at least 30 minutes.
When dough is rested, divide into 4 portions. Cover 3 portions and shape remaining portion into an oval about ½ inch thick. Attach Pasta Roller Attachment to Stand Mixer and turn mixer to speed 4. Set to thickness setting 1 and feed dough through 3 times. Fold dough into thirds and feed through 3 more times. Repeat until dough is smooth. Change setting to thickness 2 and feed through 2 times. Repeat for each thickness setting until desired thickness is reached, setting 4-5 for fettuccine. Set aside rolled dough on lightly-floured surface and repeat with remaining dough portions.
When all dough is rolled to desired thickness, switch Pasta Roller Attachment to Fettuccine Cutter Attachment. Turn mixer to speed 4 and feed lightly-floured sheets through cutter. Lightly flour cut fettuccine strands and set aside on floured sheet pan.
Boil 6 quarts of water over high heat. While water is coming to a boil, make sauce. Heat a 12-inch skillet over medium heat. Add butter and let melt. Add chopped walnuts and salt, stirring occasionally, until toasted for about 5 minutes. Scrape walnuts onto a plate. Using the same skillet, turn heat up to medium high and add olive oil. Add shallots and saute for 1 minute. Add garlic and saute an additional minute longer. Add mushrooms and mix with shallots and garlic. Then, to encourage caramelization, let cook for 5-7 minutes without stirring. Stir and cook 2-3 minutes longer to allow liquid released from mushrooms to evaporate. Add wine to deglaze pan. Stir, and add in greens. Cover to encourage wilting, cook for 2 minutes. Stir in cream. Taste for seasoning and add more salt and ground pepper if desired. Cover and turn off heat.
Add 2-3 Tbsp salt to boiling water and add pasta. Cook fresh pasta for 4-6 minutes. Add pasta directly to sauce in skillet and stir to combine. If needed, add ½ cup pasta cooking water to get desired saucy consistency. Top with butter toasted walnuts and serve.
Try a combination of wild mushrooms for additional flavor and texture. Omit cream to make this recipe dairy free.
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