We had not pulled out the pasta maker for a while and we cranked it up one chilly sunday as we had tray of mixed mushrooms to cook. And this really did not take long at all...and was worth the extra effort.
I had a small tray of mushrooms - oyster, shitake, field and straw. In a pot I fried them with some garlic, rosemary and salt and pepper, than once they sweated for a bit I added a lot of red wine - enough to cover them. Once this simmered for a bit with the lid on, I added a tin of tomatoes.
While that simmered away Hannah made the pasta dough - we tried spelt flour this time and decided for parpadelle. We used the same technique as lasagne, then just cut them into big thick strips. They cooked very quick but the spelt flour worked a treat - and the ragu was very creamy and rich - a perfect winter pasta.
No comments:
Post a Comment