Homemade Spaghetti with White Mushroom Ragu'
1 small carrot, peeled & finely chopped
1 stalk celery, finely chopped
1 small yellow onion, peeled & finely chopped
4 Tbsp. extra virgin olive oil
1 lb. lean ground pork
1/4 lb. prosciutto, finely chopped
1 pound baby Portobello mushroom, sliced
¼ cup porcini mushroom, soaked in white wine
½ cup dry white wine
1/2 cup chicken stock
2 cups heavy whipping cream
1 tsp. Sea salt
1/4 tsp. freshly ground white pepper
To make the sauce, in a heavy bottom 6-quart sauté pan, cook the carrot, celery and onion in olive oil until onion is transparent. Add mushroom, porcini, pork and prosciutto and cook until brown. Add the wine and stock and cook until wine evaporates. Add the cream to the mixture. Season with salt and pepper. Simmer for 45 minutes, stirring once in a while to prevent the sauce from sticking.
2 cups all purpose flour
2 large eggs
1/4 cup dry white wine
1/2 teaspoon Sea salt
1/4 cup grated Parmigiano Reggiano
To make dough, place the flour on a wooden board and form into a mound. Make a deep well in the center and break eggs into it. Add the wine and salt. Use a fork to break up the eggs and mix the contents of the well. Slowly add flour, beginning at top of the well so the walls collapse and blend into the mixture. When flour is almost totally absorbed, begin kneading, pressing with palms of your hands. Knead the dough for about 20 minutes, until it is smooth and elastic. (If dough is dry, add a few drops of water. If sticky, add a sprinkle of flour). Gather the dough into a ball, place in a mixing bowl, and cover with plastic wrap. Let rest for 30 minutes. (To test for readiness, punch the dough with your index finger. If it springs back, it's done.)
Break dough into lemon-size pieces and feed pieces into pasta machine. Cut the dough into spaghetti shape. Spread on a parchment lined sheet pan.
Bring an 8-quart pot of water to boil. Add salt then pasta and boil for 2-3 minutes. Drain and toss pasta with white sauce. Sprinkle spaghettini with cheese and serve.