This is a weekly stand by that we have been making for years and years. It’s not really much of a recipe, but we base it on a recipe from a cookbook that I think somebody gave us as a wedding present – almost 23 short years ago. Everybody likes it and it couldn’t be easier to make. (Jack always gripes about the mushrooms but tough luck Jack.)
We made this last Sunday and made it even better because we made homemade pasta. We haven’t made pasta in a super long time and me and Sophie had fun doing it together. I don’t think she ever made it before.
The pasta dough recipe we use is from the New Basics. It makes about the equivalent of one pound of dried pasta:
- 2 cups all-purpose flour
- 3 eggs
Place the flour in a food processor, and with the motor running, add the eggs one at a time. Continue processing for 15 seconds.
Turn the dough out onto a lightly floured surface, and knead until it has formed a smooth, firm ball.
Cover with a kitchen towel and let rest for 30 minutes.
Divide the ball into 5 pieces. Use pasta maker to roll out each ball for whatever kind of pasta you want.
Back to the ham, mushrooms and peas: in goes the butter:
Adapted from 365 Ways to Cook Pasta, Marie Simmons
Paglia E Fieno
- 6 T. butter (we usually use much less)
- 12 oz. mushrooms, sliced
- 1/2 to 1 cup of frozen peas
- 1 cup heavy cream (we usually use skim milk because it’s in the fridge and it works fine…but of course tastes better if use use whole milk or half and half)
- 1/2 cup slivered cooked ham
- 1 lb fettuccine
- lots of parmesean
- Heat 3 T. butter in skillet; add mushrooms and saute for about 5-10 minutes. Add the peas and cook for a few minutes. Add 1/2 cup of cream, heat to boiling and simmer until thickened. Add the ham and season with salt and pepper.
- Meanwhile, cook the fettuccine in boiling water until cooked al dente. Drain when done.
- Throw the fettuccine in the skillet with the mushrooms, ham and peas – put in more butter and cream if you want it. A scoop or two of pasta water is good also. Add lots of parmesean cheese and more salt and pepper if you want.
Enjoy
Eat On Edgecliff 