Search

RSS Feed Facebook Flickr Twitter

Oregonian Hazelnut Pasta with Mushroom Sauce

Home » Recipes » Oregonian Hazelnut Pasta with Mushroom Sauce

Oregonian Hazelnut Pasta with Mushroom Sauce

Episode featured in: 
Two Weeks of Pasta

This pasta dish is decadent comfort food, bringing in the best flavors from the Northwest: salmon, hazelnuts and mushrooms! The pasta is made with a combination of whole wheat and hazelnut flour, which gives it a rustic texture and delicious flavor. Bob's Red Mill makes hazelnut flour, which you can find in the organic section of supermarkets.

For the Pasta:
1 cup all purpose flour
½ cup whole wheat flour
½ cup hazlenut flour
2 eggs
water

For the Sauce:
2 tablespoons olive oil
¼ medium onion, small dice
1 cup dried black trumpet mushrooms
1 cup red wine
4 portabello mushrooms, cleaned and thinly sliced
¼ cup heavy cream
4 oz. smoked salmon filet, flaked (buy the thick filet, rather than the thinly sliced pieces)

Sift the flours together into a bowl. Make a well in the center and add the eggs. Mix the eggs in with the flour using a fork, integrating the flour into the center of the well. Begin to use your hands to knead. If the dough is too dry, add a few drops of water. If the dough is too wet, add a bit of flour. Knead the dough until smooth and elastic, about 5-10 minutes. Let rest in the refrigerator for 2 hours.

Roll out the dough on a lightly floured surface to about 1/4-inch thick and cut into thin strips (linguine) using a pasta roller or a sharp knife. If you don't have a pasta roller, your pasta will just look more rustic, but will be no less delicious.

Soak the black trumpets in the red wine (and hot water if necessary to cover) for about ½ hour to re-hydrate them.
Heat the oil in a large sauté pan. Add the onions and cook until translucent.
Strain the black trumpets from the red wine. Add the mushrooms and wine to the pan and bring to a simmer. Cover with a lid and leave the mushrooms to simmer in the wine. After the wine has reduced by half or more, pour in the cream and simmer lightly until thick. Stir in the smoked salmon and add to the sauce.

Bring a medium pot of water to a boil. Add the pasta and cook for about 3 minutes.
Drain the pasta, reserving ½ cup of cooking water.
Transfer the pasta back to the pot, adding a little bit of the cooking water. Pour the sauce over the pasta and stir. Serve the pasta to your hungry family.
Serves 4.

December 26, 2008

Comments

Wow this looks wonderful! i'm going to try it this week. I'm just learning to cook but I'll give it a try. Thanks for the lovely recipe.

The Oregonian hazelnut pasta mushroom sauce recipe given here was really interesting and the preparation steps here was really helpful and this snore stop now is really a fast and simple one to prepare at home itself and it is really tasty also. The hazelnuts added make this a healthy one also. Good job!

Post new comment

The content of this field is kept private and will not be shown publicly.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd> <img>
  • Lines and paragraphs break automatically.

More information about formatting options