Fresh Arugula Pasta with Creamy Garlic-Mushroom Sauce
Fresh Arugula Pasta Dough
  • 1tablespoon lemon juice
  • 1-1/2cup fine semolina flour
  • 3/4cup all-purpose flour
  • 2 large eggs
  • 3/4teaspoon salt
  • 1tablespoon garlic olive oil
  • tablespoon Combine the arugula andof lemon juice in a blender or food processor and process until it forms a fine green paste.
Creamy Garlic Mushroom Sauce
  • 1cup thinly sliced fresh shiitake and or baby portabella mushrooms
  • 1 medium shallot, minced
  • 2 cloves garlic, minced
  • 2tablespoons garlic olive oil
  • 1/2cup white wine
  • 1cup heavy cream
  • 1/2cup Tellagio and or Fontina Cheese
  • Salt & pepper to taste
Fresh Arugula Pasta Dough
  1. Place all the dry ingredients in to the bowl of a food processor and pulse to combine. 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 1 hour.
  2. This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta.
  3. Bring a large pot of heavily salted water to a boil.
Creamy Garlic Mushroom Sauce
  1. Heat the garlic oil in a large saute pan set over medium heat. Add minced shallots, and thinly sliced mushrooms and saute until just barely golden. Add the garlic and saute for an additional minute. Pour in the white wine and reduce by half. Add the heavy cream and stir to combine. Simmer the sauce for another minute before adding the cheese. Stir until the cheese is completely combined, then taste and season with salt and pepper to taste.
  2. Boil the fresh pasta for 2 minutes, drain well, and then add to the sauce in the saute pan. Simmer for a minute and then serve with additional cheese over the top, if desired.