So, let’s just jump right into this. Homemade pasta? It’s a game changer.
I’ve been entertaining the idea of making pasta from scratch for a WHILE now, but I just never did. Maybe it was fear of failure, I don’t know, but this endeavor was a long time coming.
Also, it’s probably because I don’t have a fancy pasta press or a fancy long bread/pasta cutting knife, which is why my pasta looks fatter and a little more deformed than others. In high school, this pasta would not be invited to the cool parties on Friday nights and would probably not be asked to the prom.
But you know what? I don’t care. I love it just the way it is. Actually, no, scratch that. I like it just the way it is, I LOVE it when it’s drenched in a white wine mushroom sauce made from the delicious Robert Mondavi Private Selection Chardonnay! They so graciously provided me with two bottles to recipe create with!
I mean, really, what doesn’t taste like the high heavens when it’s drenched in a white wine mushroom reduction? RIDDLE ME THAT FRIENDS. This sauce, I could DRINK IT. As delectable as it is, it’s just one of those things, like beef stroganoff, that just doesn’t take a pretty photo on it’s own. It’s another food that would NEVER be asked to prom in food high school. However, when you gussy it up with a dash of Parmesan and a sprig of fresh rosemary, well, then it’s at least presentable. It might get asked by the onion, for example, to dance.
It may be ugly, but guys, it’s SOOOO DELICIOUS. The whole wheat pasta paired with the sweet, wine mushroom sauce is just the perfect harmony of flavors. If food could sing, this would be HITTING those high notes, Mariah Carey style.
Homemade Pasta with a White Wine Mushroom Sauce
Serves 2 (with an extra 2 cups of pasta)
Prep time: 25 minutes
Cook time: 15 minutes
For the pasta:
- 3 cups whole wheat flour
- 6 whole eggs
For the sauce:
- 2 tablespoons butter
- 8 ounces of mushrooms, sliced
- 1 medium onion, chopped
- 3/4 cup dry white wine (I used Robert Mondavi Private Selection Chardonnay)
- 3/4 cup low-sodium chicken stock
- 1 tablespoon flour
- Salt and pepper
- 1 sprig fresh rosemary
- 2 tablespoons Parmesan cheese
- To prepare the pasta, pour flour into a large mixing bowl and make a well in the middle. Add the eggs, one at a time, into the well. Mix with your hands or a spoon. Pour dough onto a lightly floured surface and knead until soft and elastic, about 6 – 8 minutes.
- Bright a large pot of water to a boil. Liberally add in salt. Once dough is soft, let sit for about 15 minutes to rest. Once dough has rested, roll out on a floured surface until about 1/4 inch thick. Using a sharp knife (or pizza cutter), cut out thin noodles.
- Place pasta in the boiling water and boil for about 2 minutes (pasta cooks VERY fast). Once done, rinse in a colander and set aside.
- To begin the sauce, heat the butter in a large nonstick pan. Add onions and mushrooms and cook until mushrooms are soft, about 8 minutes.
- Add wine and cook until evaporated. Add in chicken stock and cook until mixture has reduced down about a third. Then, add in flour and mix, heating just until mixture thickens, about another 2 minutes. Keep warm on stove.
- Pour sauce over the pasta. Add Parmesan and rosemary and enjoy!
Nutritional information per serving (about 1 cup pasta with 1/2 cup sauce)
Fat: 10 grams
Carbohydrates: 45 grams
Fiber: 2 grams
Protein: 14 grams
Weight Watchers Points Plus Points: 8