Spinach Fettucine with Mushrooms and Garlic

Spinach Fettuccine with Mushrooms and Garlic

Spinach Fettuccine with Mushrooms and Garlic


For 3 people

1/2 kg spinach fettuccine store bought or home-made with this recipe

2 cups mixed mushrooms cleaned and sliced into large pieces

2 tablespoons fresh finely slivered cloves of garlic

2 tablespoons olive oil

2 tablespoons butter

3 tablespoons cream (optional)


Cook spinach in 1/3 cup water until completely wilted and all water has evaporated. Mixture should b dry. Finely chop spinach and reserve

Put the flour in a large mixing bowl or paratand make a small depression in the center of the mound of flour. Add spinach and eggs and lightly mix flour and wet ingredients together with a fork.

When dough becomes sticky, knead flour into spinach mixture with both hands until until everything is completely incorporated. Add more flour and continue kneading to form a firm and plaint dough that is no longer sticky. Cut dough into 4 pieces and knead again another 1-2 minutes. Then cover with a damp kitchen towel if you are working in dry weather conditions but if the weather is humid just place a clean cloth over the dough.

If you make this pasta during the monsoon season you will need more flour as there is greater humidity in the air.

Set up your pasta machine in a clean space. Have some flour handy. A pasta drying rack if you have one. A cookie rack, even a totally washed and clean dish rack would work!!

Work with 1 piece of dough at a time. Make a ball like you would for a chappati. Flatten it, roll it out just a little using a rolling pin. It must be a size that will fit through the rollers of the hand-cranked pasta machine.

Sprinkle a little flour on the rollers and give them a few turns to ensure they work properly and are clean and dry. Otherwise the pasta may stick.

Set rollers on widest setting, then holding dough with one hand, the other other free to turn the rollers, feed pasta into rollers 4-5 times. Hold it as it comes out of the pasta rollers to prevent it from breaking.

Don't run it in too many times as pasta will become too thin and break. Once it is flattened to the maximum width of the machine decrease setting by 1 notch and feed narrow end of the pasta through rollers.

Now decrease setting by 1 level each time until you get to the thinnest level and keep rolling out the pasta.

Then lay out the lasagna sheets to dry one by one on a rack. If you want to make fettuccine set the machine blade to the appropriate setting and run the lasagna sheets through the machine. As the fettuccine comes out in long threads place in in a box and sprinkle lightly with flour to prevent sticking.

Toss the noodles form time to time with flour to prevent sticking and clumping.

If you plan to make the pasta later cover the uncooked fettuccine with a dry or damp cloth as per your weather and refrigerate in an air tight box for no more than 24 hours.

Set a pot of water to boil with a pinch of soil. When bubbling hot boil pasta 6-8 minutes for an al dente texture. Drain completely. Toss immediately with your sauce and serve.