Italian Pasta Recipes - Special Black Pasta (Pasta Nera) Recipe

Ingredients

• 2 large flat mushrooms, peeled and sliced

• 15 ml/1 tbsp olive oil

• 15 ml/1 tbsp water

• 450 g/1lb/4 cups plain (all-purpose) flour

• 1.5 ml/1/4 tsp salt

• 4 eggs, beaten

• A little extra flour

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Method:

1. Fry (sauté) the mushrooms in the oil for 1 minute, stirring. Add the water, cover and cook gently for about 5 minutes until the mushrooms are tender.

2. Puree in a blender or food processor. Sift the flour and salt into a large bowl. Make a well in the centre and add the mushroom puree and eggs.

3. Gradually work in the flour until the mixture forms a soft but not sticky dough. Add a little more flour, if necessary.

4. Knead gently on a lightly floured surface. Return to the bowl, cover with Clingfilm (plastic wrap) and leave to stand for 30 minutes.

5. Roll out to paper thinness and cut into thin strips. Lay a clean cloth over the back of a chair and put the strips of pasta over it to dry.

6. The pasta can be stored in an airtight container in the fridge for several days.

7. Cook in plenty of boiling, salted water for 3-5 minutes, depending on thickness until just tender but still with some texture. Drain and use as required.