Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 1/2 c Flour
1 ea Pinch of salt
4 ea Eggs
2 tb Oil
1 tb Butter; unsalted
1 ea Shallot, minced
1/4 lb Mushrooms, fresh shiitake sl
1/4 lb Mushrooms, fresh oyster slic
2 tb Wine, port
1/2 c Whipping cream
1 x Salt freshly ground black
1/2 c Chicken stock (part 2)

Place flour salt in the workbowl of a food processor. Add eggs, 2
tbs. water, and the oil. Process until dough begins to form a ball.
Remove dough and wrap securely in plastic wrap. Let the wrapped dough
rest 10 min. at room temp. (Be sure to refrigerate, if not intending
to use in the next 2 hrs. For best results, pasta should be used
within 24 hrs.) When rested, divide into four portions and knead each
through a pasta machine about 4 times, or until smooth and elastic.
Roll out the portions of kneaded dough to 1/16-in. thickness. Cut
into 1/4 in. strips. Bring a large pot of salted water to boil.
Meanwhile, melt the butter in a heavy saucepan. Add the shallot and
sliced mushrooms and saute until golden. Add the port and stir to
deglaze pan. Add Chicken Stock and cream and reduce until thickened.
(See part 2 for more information.)

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