Nothing could be less expensive than this outstanding entree if you are lucky enough to find wild morels and brave enough to make your own pasta. I'll list plenty of substitute ingredients so that you can make this at home after forging at your local market rather than in the woods. However, if you've never had either morel mushrooms or homemade pasta before, they are both worth a try.
(Right - Morchella semilibera)
1 lb. Homemade pasta (recipe below) or 1/2lb. Capellini or thin Linguine
Slice mushrooms into bite
size slices. If using dried mushrooms reconstitute them in a bowl by covering them in warm
water for half an hour. Then, lift them from the water and squeeze out most of the liquid.
Reserve the liquid.
On a clean working surface pour out the flour and form a well that will
hold two eggs. Beat the eggs with the oil and salt, then pour onto the well. With a fork
slowly work the flour into the liquid in a circular motion from the inside of the well,
but dont let the egg mixture leak out. When most of the egg is incorporated into the
flour start working the dough with your fingers. You can add a little water if needed
depending on the size of the eggs. Push away any excess flour and incorporate any lumpy
flour into your dough. Knead the dough until it becomes smooth and elastic, about 5-7
minutes. Shape into a ball and set aside in a bowl covered with a damp cloth for 20-30
minutes. If you have access to a pasta machine (a roller and cutter) youll want to
use it. If not, divide the dough into quarters and begin to roll it out one section at a
time (leave the rest in the covered bowl.) Youll want to roll it out just as thin as
you can. When its as thin as you can get it dust with flour and let dry for fifteen
minutes. You have several options for cutting and shaping. To make linguine, roll the
sections up in loose rolls then slice as thin as you like with a very sharp knife. If the
knife is dull your pasta may stick together. Carefully roll out the individual strands and
set them on a towel or hang them on a string to dry. Another way to cut the pasta is with
a pizza cutter. I make what I call "patches" that way. Its quick and easy
and no matter what shape you make its still excellent. Cook as soon as its cut
or let it dry, it doesnt matter. Freeze any extra you dont want to cook.
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