Tagliatelle with Oyster Mushrooms & Arugula

This recipe was inspired by the most amazing mushrooms at the South Lake Tahoe farmers market from a local sustainable organic mushroom farmer -  Simply Manna. I bought the most beautiful package of oyster mushrooms and couldn't wait to get home and plan a pasta dish around these shrooms.

I have been making pasta like crazy since I've been back from Italy. It's much easier than you think and even easier if you have a pasta press. All you need is flour, egg and salt. The rule of thumb is 1 egg for every 100 grams of flour and a pinch of salt. If you don't have the time or the tools to make pasta just use any kind of thick fettuccine noodle for this one.

Ingredients
Makes 2-3 Servings
Tagliatelle or fettuccine noodles (fresh or packaged)- See Recipe Below
2 tbs butter
2 cups oyster mushrooms, cut into large pieces
2 cups of arugula
2 tbs olive oil
1/4 cup of finely shredded pecorino cheese

If you are making fresh pasta, prepare the pasta according to instructions below.

In a large saute pan melt the butter on medium low. Add in the mushrooms and cook slowly, making sure the mushrooms have a little space between each other. 

While the mushrooms are cooking cook the noodles. 

When the mushrooms start to soften add in the pasta, the arugula and the olive oil a little at a time. Use only as much or a little olive oil as you need. Reduce heat to low, stir then cover and cook until the arugula wilts. 

Season with cracked pepper and a hint of salt and top with pecorino romano. 



Tagliatelle Pasta
1 egg
1/4 cup semolina flour
3/4 cup 00 or white flour (plus more for dusting)
pinch of salt

Place the flour on a smooth surface and create a well in the middle. Crack the egg into the well and slowly beat the egg. Once the egg is scrambled, start slowly adding in a little flour at a time with and continue to mix with a fork. Keep mixing until you can't use the fork and start kneading the dough with your hands. Continue to knead for 8-10 minutes. If the dough is sticky add in a little flour at a time until you have an elastic ball. Cover in plastic wrap and set aside for 30 minutes. 

Once the pasta has set for 30 minutes split the ball into two pieces and run it through a pasta press until you get to the 2nd or 3rd thinnest setting then feed it through the pasta slicer. Place the cut pasta flat onto a floured surface and sprinkle with more flour so the noodles don't stick. 

Bring a large pot of water to a slow boil and cook the pasta. The pasta only takes a few minutes, remove the pasta with a strainer when it floats to the top.