Fresh Arugula Pasta Dough
|1/2 cup||Fresh Baby Arugula|
|1 TBSP||Lemon Juice|
|1-1/2 cup||Fine Semolina Flour|
|3/4 cup||All-Purpose Flour|
|1 TBSP||INFUSED Garlic Olive Oil|
For Creamy Garlic Mushroom Sauce
|1 cup||Fresh Shiitake or Baby Portobello Mushrooms, thinly sliced|
|1 medium||Shallot, minced|
|2 cloves||Garlic, minced|
|2 TBSP||INFUSED Garlic Olive Oil|
|1/2 cup||White Wine|
|1 cup||Heavy Cream|
|1/2 cup||Fontina Cheese|
|To Taste||Salt & Freshly Ground Black Pepper|
To make pasta:
Place all the dry ingredients for the pasta dough into the bowl of a food processor and pulse to combine.
Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste. Mix 1/4 cup of the arugula paste with the eggs and olive oil.
Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball. Add a little water if dough is dry.
Remove dough from the bowl, knead until smooth, form into a ball and let rest, covered for at least one hour before rolling out.
Roll out the dough. This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta.
To cook pasta:
Bring a large pot of heavily salted water to a boil.
In a separate bowl, heat the INFUSED Garlic Olive Oil in a large saute pan over medium heat. Add minced shallots and thinly sliced mushrooms. Saute until just barely golden. Add the garlic and saute for an additional minute.
Pour in the white wine. Reduce by half; about 5 minutes. Add the heavy cream and stir to combine. Simmer the sauce for another minute.
Add the cheese, and stir until the cheese is completely combined. Season with salt and pepper to taste.
Boil the fresh pasta for 2 minutes, drain well, and then add to the sauce in the saute pan. Simmer for one minute. Serve with additional cheese over the top, if desired.