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Fresh Spaghetti with Wild Mushroom Ragù
Homemade pasta dough served with a creamy wild mushroom, bacon, and white wine sauce.
Italian
Main Course
Pasta
Mushrooms
Handmade
Estimated Nutrition
Calories
728.4
kcal / serving
1456.8 kcal total
Carbs
79.2
g
per serving
158.4 g total
Fat
34.1
g
per serving
68.2 g total
Protein
26.2
g
per serving
52.4 g total
Cook Time
30
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
2
piece
Eggs
free-range
3
tbsp
Double Cream
GrainsCereals
200
g
Plain Flour
plus extra for dusting
Liquids
150
ml
White Wine
Meat
2
rashers
Streaky Bacon
chopped
NutsSeeds
1
pinch
Salt
for the pasta dough
1
clove
Garlic
finely chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
1
tbsp
Oil
Vegetables
0.5
piece
Onion
finely chopped
200
g
Wild Mushrooms
mixed and sliced
Method
1
Blend flour, eggs, and salt in a food processor until a dough forms.
2
Knead the dough on a floured surface until smooth and rest in the fridge for 1 hour.
3
Pass the dough through a pasta machine from thickest to thinnest setting and cut into spaghetti.
4
Fry onion and bacon in oil until soft, then adding mushrooms and garlic.
5
Pour in white wine and simmer until the liquid reduces by half.
6
Stir in double cream and season with salt and pepper.
7
Boil the spaghetti for 2-3 minutes, drain, and combine with the mushroom sauce.
8
Serve the spaghetti immediately in two bowls.