Paglia E Fieno Ai Funghi Recipe
Homemade spinach & egg fettuccine with mushrooms, garlic and olive oil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta and Sauce Ingredients
Method
Preparation Directions
- 1
Make the Spinach Fettuccine
In a blender or food processor, blend the spinach with the eggs until smooth. In a large bowl, combine the flour and salt. Create a well in the center and add the spinach and egg mixture. Gradually mix until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
- 3
Roll Out the Pasta
After resting, divide the dough into quarters. Roll each piece out into thin sheets using a pasta machine or rolling pin. Cut into fettuccine strips.
- 4
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the fettuccine for about 2-3 minutes until al dente. Drain and set aside.
- 5
Prepare the Mushroom Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add sliced mushrooms and cook until tender, about 5-7 minutes. Season with salt and pepper.
- 6
Combine and Serve
Add the cooked fettuccine to the skillet with the mushroom sauce. Toss well to combine and heat through. Serve hot, garnished with grated Parmesan cheese.
