Fresh Spaghetti with Wild Mushroom Ragù

Homemade pasta dough served with a creamy wild mushroom, bacon, and white wine sauce.

Italian Main Course Pasta Mushrooms Handmade

Estimated Nutrition

Calories

728.4

kcal / serving

1456.8 kcal total

Carbs

79.2g

per serving

158.4 g total

Fat

34.1g

per serving

68.2 g total

Protein

26.2g

per serving

52.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

free-range

tbsp

Double Cream

GrainsCereals

200

Plain Flour

plus extra for dusting

Liquids

150

White Wine

Meat

rashers

Streaky Bacon

chopped

NutsSeeds

pinch

Salt

for the pasta dough

clove

Garlic

finely chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Oil

Vegetables

0.5

piece

Onion

finely chopped

200

Wild Mushrooms

mixed and sliced

Method

Blend flour, eggs, and salt in a food processor until a dough forms.

Serve the spaghetti immediately in two bowls.

Boil the spaghetti for 2-3 minutes, drain, and combine with the mushroom sauce.

Stir in double cream and season with salt and pepper.

Pour in white wine and simmer until the liquid reduces by half.

Fry onion and bacon in oil until soft, then adding mushrooms and garlic.

Pass the dough through a pasta machine from thickest to thinnest setting and cut into spaghetti.

Knead the dough on a floured surface until smooth and rest in the fridge for 1 hour.