Homemade Pasta & White Wine Mushroom Caper Sauce
Ingredients
Pasta
2 cups all-purpose flour
2 large eggs
3 egg yolks
1 tsp. kosher salt
1 tsp. olive oil
Semolina or cornmeal, for dusting
Sauce
2 tbsp. butter
1 tbsp. olive oil.
2 cups baby bella or white button mushrooms
2 tbsp. capers
4 large garlic cloves, smashed
1/2 cup white wine
1/2 cup chicken stock, preferably homemade
1/4 cup grated pecorino, plus more for serving
1/4 cup chopped parsley
Directions
Pasta
In a large bowl, or on the counter depending on your confidence level (ours is generally low when it comes to the eggs running away), make a mound of flour adding yolks to center. Combine until shaggy and add salt & oil. 1 tsp. at a time, add water until dough comes together. Pour out onto counter, and knead for 10 minutes, until smooth and elastic. Wrap tightly in plastic wrap for 30 minutes minimum, up to 4 hours.
When the dough is ready, cut into 4 pieces, and keep each piece wrapped when not in use as to prevent drying. Starting with a quarter, using the KitchenAid pasta attachment, set your machine at 1. Flatten the first section of dough, flour it generously, and push through on setting 1, 4 times. Then, adjust the machine to setting six, pushing it through once. Finally, to make the dough super thin, set your machine to setting 8, and carefully push through. As a rule of thumb, you should be able to read a watch through the dough. When setting the dough down, be sure to heavily flour/semolina each piece, as you stack them on a cookie sheet.
Once you’ve repeated this for each section, replace the attachment with either the spaghetti or fettucine attachment. Cut the pieces into the length you want for the pasta, then push each of them through the machine. With every sheet, create a nest by swirling the dough, setting it on the cookie sheet, and sprinkling with more flour.
Once you’ve finished, boil water and salt heavily with ample kosher salt. Pasta should cook within 4 minutes and will begin to float once finished.
Sauce
First, bring a medium size pot of water to boil. Cook mushrooms for 15-20 minutes or until soft. You can leave these jarred in water for up to 2 weeks, and use them as needed. Once cooled, slice thinly.
In a large saute pan, melt butter with oil, and add garlic, cooking on medium low for 5-10 minutes until soft. Add mushrooms to brown. Add white wine, and cook 2 minutes. Then add chicken stock and bring to a boil. Finally, add capers, pecorino, salt & pepper to taste. Add noodles to pan and cook 2 minutes to just combine. Finish with parsley and extra cheese. Love every minute of it.
