he fresh pasta rectangles
gh heat, and cook the fresh fettuccine pasta until just tender, about
Bring a pot of water to a boil; add fresh pasta and cook until tender, 3 to 4 minutes. Drain.
Heat olive oil in a skillet over medium heat; cook and stir pea vines and garlic until vines are wilted, 3 to 4 minutes. Add pasta, bacon, butter, and chile oil to pea vines mixture; toss using tongs until butter is melted. Transfer pasta mixture to a 1-pint mason jar.
ssembling:
Roll out the pasta dough into very thin sheets, and
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Roll out the pasta dough on a lightly floured surface
time until a rough dough forms and there's no
t a time. Process until dough is elastic and firm, about
ool filling completely.
Cut pasta dough into 3 equal pieces. Flatten
Cook pasta in boiling, salted water for 2-3 mins, until al dente. Drain, reserving 1/3 cup cooking liquid.
Meanwhile, heat butter and oil together in a large frying pan over high heat. Cook mushrooms, garlic and thyme, stirring occasionally, for 2-3 mins, until tender. Season to taste.
Add pasta to pan along with cheese, reserved liquid and sage. Toss well to combine. Serve sprinkled with extra Parmesan.
br>RAVIOLI:
Roll out dough and cut into sheets of
ny details about dough consistency, tips for using a pasta machine, etc
ut 40 circles from the pasta dough. Pipe the potato mixture onto
ith the rest of the recipe, stirring occasionally with a wire
Whirl in short bursts until dough comes together, about 15 seconds
ith hands until fully incorporated. Dough will be sticky, so use
o a boil. Add the pasta and cook until al dente
an over low heat. Add fresh, minced garlic and lightly brown
hile sauce simmers, prepare the pasta (fresh pasta should only need to boil
n the packet (if using fresh pasta, wait a while as it
At this time cook your pasta, when it's done toss