HOMEMADE EGG NOODLES, BRAISED MUSHROOMS WITH BUTTERED ANGEL HAIR PASTA & ITALIAN POT ROAST

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HOMEMADE EGG NOODLES

This is your basic old fashioned recipe for egg noodles, just like grandma used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough.

INGREDIENTS:

2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter

DIRECTIONS:

In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
On a floured surface, roll out to 1/8 inch thickness.
Allow to air dry before cutting
I hang mine on the back of the kitchen chairs to dry.
Cut into desired lengths and shapes.
To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
Use with the Homemade Chicken Stock from yesterday’s post to make chicken noodle soup.


BRAISED MUSHROOMS WITH BUTTERED ANGEL HAIR PASTA

Mushrooms are high in Vitamin D! Choose firm, unblemished mushrooms with a tight underside (it is easiest to determine this when selecting mushrooms freely instead of in packaging).

INGREDIENTS:

1 ½ pounds mixed fresh mushrooms
3 tablespoons olive oil
3 garlic cloves, crushed
1 tablespoon fresh thyme leaves, or 1 teaspoon dried
1 cup reduced-sodium chicken broth
1 teaspoon coarse salt
9 ounces fresh or dried angel-hair pasta or linguine
2 tablespoons butter
2 tablespoons finely chopped flat-leaf parsley
Freshly ground black pepper
½ cup finely grated Parmigiano Reggiano cheese

DIRECTIONS:

Bring a large pot of water to a boil for the pasta.

Slice mushrooms into halves or quarters. Heat oil in a large saucepan over medium heat. Add garlic, mushrooms and thyme, tossing until garlic begins to soften. Add broth and salt. Cover and simmer 7 minutes.

Cook pasta according to package directions. Drain and return to warm pan. Stir in butter and parsley, tossing to combine. Divide pasta among 4 serving plates. Make a well in the center of pasta and fill with mushrooms. Drizzle mushroom cooking liquid over the top and season with black pepper. Sprinkle with cheese.
Recipe from Relish


ITALIAN POT ROAST

If you love the flavor of mushrooms, this pot roast is for you. Pancetta is “Italian bacon” and can be found in the deli section of the supermarket. Serve over premade polenta, found in chubs in the supermarket.

INGREDIENTS:

3 cups reduced-sodium beef broth, divided
1 ounce dried porcini mushrooms
1 (3-pound) chuck roast
1 tablespoon chopped ham or pancetta
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, minced
1/2 teaspoon salt
Coarsely ground black pepper
1 bay leaf
1 tablespoon chopped fresh sage
1/4 cup chopped fresh parsley
3 tablespoons tomato paste
3 cups dry red wine
1 (15-ounce) can whole tomatoes, drained and crushed

DIRECTIONS:

Heat 1 cup beef broth. Add mushrooms and soak until softened.

Heat a large Dutch oven over medium-high heat. Add meat and cook until brown on all sides. Transfer meat to a plate. Add ham, onion, carrot and celery to pan. Cook, stirring, until onions are golden.

Add garlic and cook 1 minute. Add salt, pepper, bay leaf, sage, parsley, tomato paste and wine. Simmer until liquid is reduced by half, about 20 minutes.

Add meat, tomatoes, porcini mushrooms, mushroom soaking liquid and remaining 2 cups of beef broth. Bring to a simmer; cover and cook 2 1/2 to 3 hours, until meat is tender. Turn meat over halfway through cooking time.

Transfer meat to a cutting board. Let stand 10 minutes before slicing. Serve with vegetables and juice.
Recipe from Relish