I watched Sabina seamlessly create this fresh pasta dish as if by magic. She did it effortlessly and with a kind of ease that I hope to have one day. The pasta was not like anything out of the box. The recipe made a most delicate fettuccini that I cannot forget. I feel wistful when I think of this meal.
Sabina wrote the recipe for me. Here it is.
Recipe for 3 people:
“I use only semolina, double 0. I use 300 grams of flour and 3 eggs and a pinch of salt. That’s it. Knead for about 10 minutes. It is tough stuff. The regular flower will probably be easier to knead. But you saw it coming together while I was kneading. After kneading the dough, put in the fridge for at least 30 minutes. It enhances the flavor (I don’t know why, but it does). Then use the pasta machine. I borrowed one before I bought one – because I didn’t know if I would use it much. A lot of people buy one, use it once or twice and then keep it in the cupboard. That happened to my juice maker.”
“So first roll through the largest opening in the pasta machine a couple of times, folding every time, until it feels softer and it looks like… good pasta. Then make it thinner and thinner. If you make ravioli, you don’t roll out on the thinnest opening, but the one before that (they break easily).”
The Sauce Ingredients
200 grams mixed mushrooms – chanterelles, shitake, chestnut mushrooms
100 ml of cream
200 grams of soft goat cheese
2 Cloves of garlic
A handful of arugula *
Finely chop the garlic and put it into a thick-bottomed pan with olive oil ( about 3 tablespoons) and cook over a low fire. Pluck the thyme off the stems and add into the pan of garlic and stir until the aroma is strong.
Wipe the mushrooms clean with a paper towel. Roughly chop them up. And add to the pan and let them simmer until the aroma is even more enticing. Then add the cream and let it slowly warm in the pan. Next add the goat cheese that is crumbled up, reserving a little, and stir until it is melted into the sauce. Add salt and pepper to taste and serve on fresh pasta.
Cook the fresh pasta. (It takes only minutes.) Drain pasta and sprinkle a little olive oil over it. Divide over three plates and pour the sauce, and then sprinkle the remaining goat cheese over the top of the pasta. Put roughly chopped arugula on top. Enjoy!
All recipes are from SabinaKookt@wordpress.com
*Eruca sativa (syn. E. vesicaria subsp. sativa (Miller) Thell., Brassica eruca L.), is an edible annual plant, commonly known as rocket (roquette) or arugula, not to be confused with Wild rocket. http://en.wikipedia.org/wiki/Eruca_sativa Retrieved July 23, 2011.