FRESH PASTA WITH SAUSAGE OF MUSHROOMS
Today we eat pasta and fresh, what do you think? I have a lot to learn and improve. But I do not care because we loved it and we knew a little, the bad is that I have very little time to put me half morning with her but the truth is worth it! How delicious! ... My dear Raquel sent me some mushrooms and This pasta seemed the best idea to try them. How we liked your queen mushrooms, what taste and what finesse, the rest that I have left I kept as gold cloth for another time. Thank you very much, for the year do not stop picking mushrooms, they are a delicacy within the reach of a few ...
* For green pasta:
- 100 gr flour
- 60 g fresh spinach
- 1 egg
- 1 olive oil splash
- 100 grams of flour
- 1 egg
- 1 olive oil spray
- Assorted mushrooms (mine dry and hydrated)
- 1 package of bacon in tacos
- 1 clove of garlic
- Virgin olive oil
We started making green pasta. In a saucepan we cook the washed spinach, if they are fresh (mine were frozen and I only let them thaw, I squeezed them well with my hands and dried them with kitchen paper) about 2 minutes. We drain them and squeeze them well with our hands so that they stay as dry as possible, we can even dry them in the middle of two kitchen papers, we crush them well. Place the flour inside a bowl, add the egg, spinach and a stream of oil. With a wooden spoon knead all the ingredients, we passed the dough to a work surface and knead well, leaving a manageable dough. We make a ball with it and wrap it in transparent film and let it rest for half an hour.
We prepare the dough with the egg; Place the flour in a bowl, together with the egg and the oil jet, knead with a wooden spoon and take the dough out to the work table where we knead it well, leaving a homogenous and manageable dough, we make a ball with it and the let stand half an hour wrapped in transparent film.
We take a piece of the green paste and flatten it a bit with your hands, we start to go through the machine Stretch the dough starting at number 7 and continue bending and stretching until it is number 4 thick. We put the pasta cutter on the machine and cut noodles, spaghetti or whatever we want or the machine allows. We let it dry for about 20 minutes (I put it to dry on a piece of a wooden stick).
Place a pot on the fire with plenty of salt water and a splash of oil, when it starts to boil, we toss the pasta and stir it carefully, in two minutes it's ready, I'm going to taste it to my liking, you can tell right away that it's because the pasta starts to float on top. We dump it in a colander and cool it well under the tap to cut the cooking.
We do sautéing; my mushrooms were dry and I put them to hydrate 20 minutes, then I drained them and dried them a little bit with an absorbent paper. Place a frying pan on the fire with three tablespoons of oil, add the garlic, clean and rolled when it begins to brown, add the bacon in taquitos, add a few laps and add the mushrooms, salt and pepper, stir and add the pasta. We sauté the whole set a few minutes and ready to eat ..
Notes: Pasta is the second time I do it.I repeat it was delicious, nothing to do with the dry, is that I do not have time otherwise I would not buy pasta again.
These mushrooms sent my dear Raquel and did not want much preparation for them to appreciate all its flavor as Raquel and her husband pick them themselves and dry them with care and affection and then have part of the year, these guys know a lot. I wish we were close to Raque who would gladly help you to harvest such a precious delicacy, they were delicious.