I promised I’d add this recipe to the blog. I think this is a really, really easy recipe. You may wish to buy the fettuccine instead of making it, but I think you will struggle sourcing wholemeal spelt fettuccine. I picked up my wholemeal spelt flour at Kakulas Bros in Northbridge. I made this pasta after experiencing a spectacular failure trying to make wholemeal spelt pizza bases. The bases simply refused to cook… I had them in the oven for so long and eventually they just turned into biscuits, or brown frisbees! A frisbee may have tasted more appetising. I knew I had to find some success with wholemeal spelt, so here It is! Make sure you serve this one up with a nice white wine. We had a beautiful Chardonnay from Denmark, Western Australia. This one may well go in the cook book one day. Enjoy!
- 300g Wholemeal spelt flour (sifted)
- 3 eggs
- 3 egg yolks
- 1-2 tbsp light olive oil (check for moistness of pasta dough)
- 1-2 tsp salt
- Light olive oil for frying
- 1 bulb of garlic, all cloves minced
- 1 handful fresh purple sage cut into ribbons
- 4 tablespoons flat leaf parsley chopped
- 300-500g of mushrooms (Its best to use a selection of mushrooms). I just used small field mushrooms due to a lack of availability of other types
- Sprinkle of nutmeg
- 1-2 cups of white wine
- 300ml cream
- 1 tbsp salt (I used Murray River pink salt flakes)
- Sugar to taste (optional)
- ½ cup cup Parmesan/Romano cheese grated
- Extra Virgin Olive Oil for serving
- Extra Sage and Parsley for serving
To make pasta:
Sift flour into bowl and add the salt. I use a KitchenAid Stand Mixer with the mixing element. Add 1 egg. Switch power on and start mixing. As the flour and egg starts to mix add the additional eggs one by one, then each egg yolk. Add the oil and ensure the dough is mixed well. Switch the attachment to the dough hook and continue to mix. Remove dough from the bowl, knead well for a few minutes then wrap in plastic for at least 30 minutes.
Roll pieces of the dough out and put them through the pasta machine to flatten, like large lasagne sheets. Put them through the fettuccine cutter and put them in a dish with flour to stop them from sticking. You can also hang them on a pasta drying rack until ready to use. I also learnt from an Italian friend that fresh pasta like this freezes well. I have frozen the pasta several times and when ready to use again simply taken it from the freezer and immediately added it to boiling water. You only need to cook this pasta for around 3 minutes, unlike dried pasta that takes longer to re-hydrate.
To make the sauce:
Heat light olive oil in pan (or wok as I used). Saute the garlic then add the sage and parsley. Add the mushrooms and ensure they are coated in the oil and starting to brown slightly. Add the nutmeg then the wine. Let this simmer off for a minute or so then add the cream. Simmer until the sauce thickens a little. Add salt and pepper to taste. You can add the sugar here as well. This is optional but does create a beautiful finish to the dish.
Add cooked pasta to sauce, then as they say on Master Chef Australia, plate it up!
I would really love to see others try this dish. Its so simple and so damn delicious! I managed to pull some ideas for this one from a number of recipes in my cookbook collection, and having some beautiful purple sage and a ridiculous amount of flat leaf parsley in the garden, it was a really hard not to make this one. Enjoy!
Coming soon… some delicious Chinese food!