Fresh Fettuccine with Mushrooms, Walnuts and Thyme
You can treat dinner guests to fresh homemade pasta in just a few minutes by using Philips’ fully automated pasta machine, which measures, mixes, kneads and extrudes noodles in just a few minutes while you whip up a simple sauce. Use your favorite combination of wild mushrooms for earthy fall flavor, though cultivated mushrooms would also be delicious.
For the pasta:
- 3 1/4 cups (1 lb./500 g) all-purpose flour
- 2 eggs
- 6 Tbs. water
2 Tbs. extra-virgin olive oil
- 1 lb. (500 g) assorted wild mushrooms, halved, or quartered if large
- 2 garlic cloves, minced
- 2 Tbs. chopped fresh thyme
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 1/4 lb. (125 g) fresh goat cheese
- Kosher salt and freshly ground black pepper
- 1/2 cup (2 oz./60 g) walnuts, toasted
Using a Philips pasta maker fitted with the fettuccine die, use the flour, eggs and water to make fettuccine according to the manufacturer’s instructions.
Meanwhile, bring a large pot two-thirds full of salted water to a boil over high heat.
In a large sauté pan over medium-high heat, warm the olive oil. Add the mushrooms and sauté until golden brown, 3 to 5 minutes. Add the garlic and 1 Tbs. of the thyme and sauté until fragrant, about 1 minute. Stir in the butter until just melted and remove from the heat. Cover to keep warm.
Add the pasta to the boiling water and cook until al dente, 2 to 4 minutes. Drain the pasta and add to the pan with the mushroom mixture. Stir over medium heat until the pasta is evenly coated with the sauce, then stir in the goat cheese. Taste and adjust the seasoning with salt and pepper. Divide the pasta between 4 warmed shallow bowls. Sprinkle with the walnuts and the remaining 1 Tbs. thyme and serve immediately. Serves 4.
Williams-Sonoma Test Kitchen