- 1 batch all-purpose pasta dough
- 2 cups dried mushrooms of your choice (I used morel and chantrelle because I thought those were the most “italian” of the varieties available at the grocery store, but you can use any kind)
- 2 cups boiling water
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/4 cup flat-leaf parsely, minced
- 2 tbsp mascarpone cheese
- few drops of fresh lemon juice (optional)
- 1/4 cup freshly grated parmesan cheese
Place mushrooms in a bowl and pour boiling water over top. Soak mushrooms at least 20 minutes.
Meanwhile, take your rested pasta dough and roll it through a pasta roller to the second-to-thinnest setting. You will have several really long sheets of pasta. Fold each sheet over 4 times lengthwise, sprinkling flour in between each fold to prevent it from sticking together. Once folded, cut lengthwise into very wide noodles, about 1 inch, then unfold each noodle. Drape over a dowel or other clean surface until you’re ready to cook the pasta. You can cut each long noodle into shorter noodles if you want, or leave them as is.
Strain the soaked mushrooms, reserving the liquid, and chop them roughly. Bring a large pot of salted water to a boil, and add the pasta. Cook for 3-4 minutes until al-dente. Drain and set aside with a pot lid over the strainer.
In a saucepan, heat butter over medium heat and add the garlic and chopped mushrooms. Sautee until garlic is tender. Add 3 tbsp of the reserved mushroom liquid and cook another 5 minutes, reducing it slightly. Add mascarpone cheese and stir well until it is incorporated. Add the parsely, lemon juice and cooked pasta and toss in the sauce until it is evenly coated and heated through.
Remove from the pan and serve immediately, with more parsely and grated parmesan cheese.