FETTUCINE with Miatake Mushrooms & Brown Butter
2 ½ cups AP flour
4 eggs 3 tbsp butter
2 tbsp shallots, thinly sliced
2 tsp garlic, minced
2 tsp capers
½ tsp chili flakes
½ cup parmesan, grated (or more if preferred)
12 sage leaves, fried
2 tbsp lemon, thinly sliced
1 bunch maitake mushrooms, torn into pieces
semolina, as needed
PAIRED WITH: Brooks Muska Riesling
1. To make the pasta dough, mix the eggs and the flour together until all of the ingredients are combined, hand knead the dough for up to 7 minutes or until the dough is smooth and slightly springs back when pushed on. Let rest in the refrigerator for 1 hour with a damp cloth placed on top.
2. When you're ready to make your pasta, cut the ball of dough into 4ths and use 1/4 of it, gently flatten the dough and put through a pasta maker starting at 0 and working your way up to 6. When the dough is stretched to the right thickness, sprinkle the semolina onto the pasta and then gently fold over itself 3 to 4 times. Using a sharp knife cut the pasta into desired thickness.
3. Drop the pasta into boiling water for 4 minutes, while the pasta is cooking grab a sauté pan and over high heat, add the butter. Wait for it to bubble then add the shallots, caper, garlic, lemon, chili flake and mushrooms and cook until the mushrooms are soft.
4. Remove the pasta from the water and toss it into the sauté pan, mix well, put into a bowl and top with grated cheese and fried sage leaves. Enjoy!
