Fresh Pasta With Mushroom Cream Sauce

• 1 1/2 cups semolina flour
• 1 1/2 cups all purpose flour
• 4 whole eggs
• 2 tablespoons water
• 2 tablespoons olive oil
• 1 pound cremini mushrooms sliced
• 4 cloves garlic minced
• 1 shallot thinly sliced
• 2 tablespoons butter
• 1/2 cup heavy cream
• 1/4 cup shredded Parmesan cheese freshly
• salt
• pepper
• 1/4 cup chopped parsley freshly

1. Combine the semolina and all purpose flour together in the bowl of a KitchenAid(R) 5-Quart Stand Mixer. Make a well in the center.
2. Lightly beat the 4 eggs together. Pour into the well. Beat on speed "2" for 1 - 2 minutes or until the dough starts to come together.
3. Transfer to a lightly floured surface and then kneed for 3 - 4 minutes or until the dough becomes slightly elastic. Form into a ball, wrap in plastic wrap and allow to rest for 20 - 30 minutes.
4. After the dough has rested, cut dough into 4 equal pieces.
5. Fit the pasta roller attachment on to your KitchenAid(R) stand mixer. Working with one piece of dough at a time, roll the dough through the pasta roller attachment on the "1" setting 4 times, folding the dough in half after each pass through. Turn the pasta roller attachment to the "2" setting and roll pasta 2 times, folding the dough in half after each pass through. Turn the pasta roller attachment to "3" and pass the dough through 2 more times. Do not fold the dough in half after the last pass through. Lay pasta sheet on a lightly floured surface while you repeat with remaining pieces of dough.
6. Fit the pasta cutter attachment on to your KitchenAid(R) stand mixer. Pass the pasta sheets, one at a time, through the pasta cutter attachment and cut into fettucini. If the noodles are too long you can cut them with kitchen shears halfway through. Toss pasta with all purpose flour to keep from sticking.
7. Bring a large pot of water to boil. Cook pasta 2 - 3 minutes or until al dente. Reserve 1/4 cup of pasta water. Drain.
8. While you are waiting for the pasta water to boil, heat olive oil in a skillet over medium heat. Add mushrooms and cook just until the mushrooms start to brown, about 3 minutes. Add in garlic and shallots. Continue cooking until mushrooms have browned and garlic and shallots have softened. Add in butter. Cook until butter melts.
9. Whisk together heavy cream and Parmesan cheese. Slowly stir cream and cheese mixture into the mushroom mixture. Cook just until thickened slightly, about 3 minutes. Season to taste with salt and pepper. Stir in cooked noodles. Toss to coat in the sauce. If the sauce appears too thick, pour in some of the reserved pasta water. Toss with fresh parsley. Serve.

flour, flour, eggs, water, olive oil, mushrooms, garlic, shallot, butter, heavy cream, parmesan cheese, salt, pepper, parsley freshly

Taken from www.yummly.com/recipe/Fresh-Pasta-with-Mushroom-Cream-Sauce-2098798 (may not work)