Fettuccine Fungi Casa

Maybe because we were very hungry tonight, but this made our tummies very happy.

fresh egg pasta (3.5 cups 00 flour, 4 eggs, 1 egg yolk)

couple handfuls wild mushrooms

Italian butter

garlic

white wine

rosemary, minced (1 tsp)

handful of minced chives

organic chicken stock tube

parmesan

ground black pepper

maldon sea salt

EVOO

truffle oil (optional)

1. make fettuccine with egg pasta (use organic Italian eggs with orange yolk)
2. cut mushrooms, saute in butter with rosemary in a large non-stick pan
3. grate garlic into pan with mushrooms (to taste)
4. crumble about a third of chicken stock tube, mix further into butter
5. add 1 drop of truffle oil, if you like (just a hint of truffle preferred, to give dish a more rounded flavor than to actually taste the truffle)
6. once mushrooms look relatively cooked, add dash of white wine & turn up heat a bit
7. boil pasta in salted water for 2 minutes max, then with some thongs transfer directly into saute pan with mushrooms
8. add a bit more butter, pepper, salt, chives
9. serve, drizzle tiny bit of EVOO, grate some parmesan, maybe a bit more pepper