Porcini Noodles in the Style of Stroganoff2018-11-14
- Yield : 6 servings
- Ready In : 30m
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- 5 cups all-purpose flour
- 1 cup semolina flour
- 1/2 cup porcini powder
- 9 large farm eggs, beaten
- Kosher salt
- 1 pound trumpet royale mushrooms or fresh porcini mushrooms, sliced
- Extra-virgin olive oil
- 1 shallot, minced
- 3/4 cup madeira
- 3/4 cup creme fraiche
- Kosher salt and freshly ground black pepper
- 3 cups arugula
- 6 ounces fresh goat cheese
For the porcini pasta: Combine the all-purpose flour, semolina and porcini powder in a mixing bowl. Add the eggs. Knead the dough, wrap it in plastic and let it rest at least 30 minutes.
Roll the dough out with a pasta machine to desired thickness. Cut to desired noodle shape. (You will have enough pasta for about 12 servings; freeze half for another time.)
Cook half of the pasta in salted boiling water until cooked through, reserving a little of the pasta cooking water.
For the sauce: Meanwhile, cook the mushrooms, stirring, in oil until browned. Add the shallot and cook until aromatic, about 1 minute. Add the madeira and simmer until the liquid is reduced by half. Add the creme fraiche. Season to taste with salt and pepper.
Add the noodles to the sauce and toss; add a little pasta cooking water if necessary to get the sauce to coat the noodles. Toss again with the arugula. Transfer the noodles to plates and garnish with dollops of goat cheese. Drizzle with olive oil.