Fettuccine ai funghi

Fettuccine ai funghi

Modern Italian Food
Earl Carter

Ah, good old fettuccine! Of all home-made pastas, these are the easiest to make – all you have to do is put the sheet of pasta through the fettuccine cutter and bingo, there you have your fettuccine. There have been desperate occasions on holidays when I have resorted to rolling out the pasta dough with a wine bottle and cutting the fettuccine by hand with a sharp knife. The uneven thickness of the pasta dough produced by this rough-and-ready method made the fettuccine texturally much more exciting to eat.

If you are lucky to live in a temperate zone and you know how to pick mushrooms from the wild, you can make sublime fettuccine ai funghi.


Quantity Ingredient
2 tablespoons butter
1 tablespoon olive oil
1 small onion, peeled and chopped
1 garlic clove, chopped
200g assorted mushrooms
40ml white wine
salt and pepper
100ml cream
3 tablespoons flat-leaf parsley, freshly torn
300g * egg pasta [rid:9930]
freshly grated parmesan


  1. Heat the butter and oil in a heavy-based pan and sauté the onion until it starts to soften. Add the garlic and mushrooms, followed by the wine. Season with salt and pepper. Simmer until the mushrooms are soft and well amalgamated. The sauce can be prepared to this point ahead of time. Add the cream and parsley just before you toss the sauce with the fettuccine.
  2. When you are ready to eat, prepare the fettuccine. Use a pasta machine to roll out the pasta then put it through the fettuccine cutter. Cook in plenty of boiling salted water. Drain well, then toss with the sauce. Serve with freshly grated cheese, to taste.
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