3½ cups all purpose cake flour
1 pinch of salt
4 eggs
2 tablespoons oil
1 to 2 tablespoons unsalted butter
1 shallot, minced
15 oz. fresh brown mushrooms, sliced
2 tablespoons port wine
½ cup whipping cream
Salt and freshly ground black pepper
½ cup chicken stock
Method: Place flour and salt in the bowl of a food processor. Add eggs, 2 tablespoons water, and the oil. Process until dough begins to form a ball. Remove dough and wrap securely in plastic wrap. Let the wrapped dough set 10 minutes at room temperature. (Be sure to refrigerate, if you don’t plan to use it within the next 2 hours. For best results, pasta should be used within 24 hrs.) Divide into 4 portions and knead each through a pasta machine about 4 times, or until smooth and elastic like. Roll out the portions of kneaded dough to 1 inch thick. Cut into 1½ inch strips. Bring a large pot of salted water to boil.
Meanwhile, melt the butter in a heavy saucepan. Add the shallot and sliced mushrooms, and sauté until golden brown. Add the port wine and stir to deglaze pan. ( stir to remove the film of glaze that has formed at the bottom of the pan) Add chicken stock and cream, and simmer until thick. Season with salt and pepper to taste. Place the pasta in the boiling water and cook for 30 seconds to 1 minute, or until al dente. Test frequently; do not overcook. Drain well. Toss the hot pasta in the mushroom sauce and serve immediately.
Chicken Stock
2 lbs. chicken bones and trimmings
1 stalk celery, chopped
1 carrot, chopped
1 onion, chopped
1 bay leaf
3 to 4 peppercorns
¼ teaspoon thyme
¼ teaspoon oregano
Salt and pepper
Chicken stock Method: Place chicken bones and trimmings in 6 cups water in a pot. Bring to boil, reduce heat and simmer about 30 minutes. Add celery, carrot, onion, bay leaf, peppercorns, thyme, oregano and season to taste with salt and pepper. Simmer 1½ to 2 hours longer, or until reduced to 4 cups. Skim off any scum that rises to the surface. Remove chicken bones, trimmings, and bay leaf. Strain stock into a bowl, pushing vegetables through for extra flavoring. Cool, then refrigerate until ready to use. Serves 6