PASTA - spinach and egg pasta with sauce

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<mx2 source= " MasterCook 6.0 " date= " December 15, 2000 " >

<Summ>

<Nam>

Straw and Hay Pasta with Porcini and Fontina

</Nam></Summ>

<RcpE name= " Straw and Hay Pasta with Porcini and Fontina " author= " La Cucina

(Magazine) " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Straw and Hay Pasta with Porcini and Fontina

 

Recipe By :La Cucina (Magazine)

Serving Size : 4 Preparation Time :1:00

Categories : Main Dishes Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FOR THE EGG PASTA:

3 1/2 ounces flour

1 egg

1 teaspoon extra virgin olive oil

salt

FOR THE SPINACH PASTA:

3 1/2 ounces flour

3/4 ounces spinach -- boiled and dried

squeezed of excess moisture and pureed

1 egg

1 teaspoon extra virgin olive oil

salt

FOR THE SAUCE:

2 tablespoons unsalted butter

1 clove garlic -- peeled

1/2 pound fresh porcini mushrooms (8 small) -- thinly sliced

2 ounces fontina cheese

1/2 cup half and half

salt and pepper

 

Make the egg pasta: Put the flour on the working counter and make a well in the

center. Break the egg into the well, add the olive oil and a pinch of salt. Mix

all the ingredients and work the dough until perfectly smooth. Cover with

plastic wrap and let rest.

 

Make the spinach pasta: Proceed as above, adding also the spinach. Wrap and set

aside.

 

Make the tagliolini: Run each piece of dough separately through the rollers of a

pasta machine. Using a pastry cutter, cut the strips into tagliolini (1/2 " wide

stripes). Sprinkle with flour to prevent sticking.

 

Make the sauce: Heat the butter, add the clove of garlic, and cook until golden;

discard the garlic. Add the mushrooms and saute for a few minutes; season with

salt and pepper, turn off and keep warm.

 

In a separate saucepan, combine the Fontina with the half-and-half; stir over

low heat until the Fontina is melted. Bring a large pot of salted water to a

boil. Add the tagliolini, and cook until al dente, about 5 minutes.

 

Drain, stir gently with the Fontina cream, and place on a serving platter. Pour

the porcini sauce over the pasta and serve immediately.

 

 

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 395 Calories; 19g Fat (42.9% calories

from fat); 14g Protein; 43g Carbohydrate; 2g Dietary Fiber; 137mg Cholesterol;

162mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0

Non-Fat Milk; 3 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 2130706543 0 0 0 0 0 0 4196 0 0 0

 

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<Serv qty= " 4 " />

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<CatS>

<CatT>

Main Dishes

</CatT>

<CatT>

Pasta

</CatT>

</CatS>

<IngR name= " FOR THE EGG PASTA: " code= " S " ></IngR>

<IngR name= " flour " unit= " ounces " qty= " 3 1/2 " ></IngR>

<IngR name= " egg " qty= " 1 " ></IngR>

<IngR name= " extra virgin olive oil " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " salt " ></IngR>

<IngR name= " FOR THE SPINACH PASTA: " code= " S " ></IngR>

<IngR name= " flour " unit= " ounces " qty= " 3 1/2 " ></IngR>

<IngR name= " spinach " unit= " ounces " qty= " 3/4 " >

<IPrp>

boiled and dried

</IPrp>

</IngR>

<IngR name= " squeezed of excess moisture and pureed " >

<INtI>

2130706543

</INtI>

</IngR>

<IngR name= " egg " qty= " 1 " ></IngR>

<IngR name= " extra virgin olive oil " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " salt " ></IngR>

<IngR name= " FOR THE SAUCE: " code= " S " ></IngR>

<IngR name= " unsalted butter " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " garlic " unit= " clove " qty= " 1 " >

<IPrp>

peeled

</IPrp>

</IngR>

<IngR name= " fresh porcini mushrooms (8 small) " unit= " pound " qty= " 1/2 " >

<IPrp>

thinly sliced

</IPrp>

<INtI>

4196

</INtI>

</IngR>

<IngR name= " fontina cheese " unit= " ounces " qty= " 2 " ></IngR>

<IngR name= " half and half " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " salt and pepper " ></IngR>

<DirS>

<DirT>

Make the egg pasta: Put the flour on the working counter and make a well in the

center. Break the egg into the well, add the olive oil and a pinch of salt. Mix

all the ingredients and work the dough until perfectly smooth. Cover with

plastic wrap and let rest.

</DirT>

<DirT>

Make the spinach pasta: Proceed as above, adding also the spinach. Wrap and set

aside.

</DirT>

<DirT>

Make the tagliolini: Run each piece of dough separately through the rollers of a

pasta machine. Using a pastry cutter, cut the strips into tagliolini (1/2 & quot;

wide stripes). Sprinkle with flour to prevent sticking.

</DirT>

<DirT>

Make the sauce: Heat the butter, add the clove of garlic, and cook until golden;

discard the garlic. Add the mushrooms and saute for a few minutes; season with

salt and pepper, turn off and keep warm.

</DirT>

<DirT>

In a separate saucepan, combine the Fontina with the half-and-half; stir over

low heat until the Fontina is melted. Bring a large pot of salted water to a

boil. Add the tagliolini, and cook until al dente, about 5 minutes.

</DirT>

<DirT>

Drain, stir gently with the Fontina cream, and place on a serving platter. Pour

the porcini sauce over the pasta and serve immediately.

</DirT>

</DirS>

</RcpE></mx2>

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