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Recipe info
Category: Pasta
Rating: 4.00
Contributor: april
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Crusty Fettucini with Mushroom Sauce
From The Classic Cuisine of the Italian Jews II, by Edda Servi Machlin
Serves 6 to 8.
Ari Rapkin
The cookbook calls for homemade pasta, and gives the quantity in terms of how many eggs & cups of flour go into the pasta. I used store-bought dried fettucine and it worked fine. Use a little more than you'd expect to need by measuring, and cook it al dente.


Homemade pasta made w/ 4 eggs and 2 1/2 to 3 cups flour
6 quarts water
3 Tbsp salt
3 cups mushroom sauce
Olive oil

Roll dough not too thin and cut into fettucine. Bring 6 quarts of water to a boil. Add pasta and salt; when boiling resumes, cook for 1 minute. Drain well, place in a large bowl with the mushroom sauce, and toss quickly to distribute the sauce evenly. Loosely cover with a clean towel and set aside for a few hours.
Heat 3 Tbsp of oil in a large frying pan. Pour half the dressed fettucine in the pan and flatten down with a spatula. Cook over very low heat, shaking the pan from time to time, until a golden crust is formed at the bottom. Turn by covering with a dish and flipping, then cook until golden on the other side. Repeat with the other half of fettucine.

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