Squid Ink Pasta With Mushrooms

• 1 cup superfine brown rice flour
• 1/3 cup potato starch
• 2 teaspoons xanthan gum
• 1 teaspoon fine sea salt plus more for mushrooms and pasta water
• 4 teaspoons squid ink
• 2 large eggs
• 4 large egg yolks
• 3 tablespoons olive oil
• 3 cloves garlic minced
• 1 shallot medium, minced
• 1 pound wild mushrooms assorted, Morels, lobster, chanterelles
• 3 sprigs thyme
• black pepper

1. Combine the flours, xanthan gum, and salt in a bowl. Whisk them lightly to aerate. Mound the flour mixture on your work surface and make a well in the center that is about 3" wide that will hold the wet ingredients.
2. Add the eggs, yolks, and squid ink to the well. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape. The dough will come together in a shaggy mass when about half of the flour is incorporated. At this time, you can start kneading the dough together to incorporate the rest of the flour.
3. Knead until the dough feels smooth with consistency similar to play dough, about 5 to 10 minutes. If the dough feels dry, spray with a little bit of water. If the dough feels too wet, sprinkle your surface with potato starch while kneading until it feels smooth. Shape the dough into a ball.
4. Cut the dough into quarters. Take a quarter and flatten it with your hands. Lightly dust it with potato starch if it feels like it might stick while rolling through the pasta roller. Cover the rest of the dough with plastic wrap so it doesn't dry out.
5. Start with the widest setting of your Pasta Roller from the KitchenAid(R) Pasta Roller & Cutter Set attached to the power hub of the KitchenAid(R) Stand Mixer. Roll the dough through three times. Continue rolling through narrower settings until you get the thickness you like (I usually go to the third setting).
6. Lay the rolled strip of pasta on your work surface (dust surface with potato starch if necessary) and keep it covered with plastic wrap.
7. . Repeat with the remaining pieces of dough.
8. Cut the pasta using the Fettuccine Cutter. As the pasta comes out, roll between fingers and place on a work surface. At this point, you can freeze the pasta or cook it.
9. Fill a large pot with water and bring to a boil. In the meantime, start cooking the mushrooms. Heat a KitchenAid(R) Stainless Steel Skillet over medium high heat. Add the olive oil, garlic, shallots, mushrooms, and thyme. Cook, stirring occasionally, for about 5 minutes, until tender and a little browned. Season with salt and pepper.
10. When the pasta water comes to a boil, season with a generous amount of sea salt. Cook the pasta for about 3 minutes or until al dente. Drain through a colander and then add to the saute pan with the mushrooms. Toss to coat with oil and mushrooms and serve immediately.

brown rice, potato starch, xanthan gum, salt, eggs, egg yolks, olive oil, garlic, shallot, mushrooms, thyme, black pepper

Taken from www.yummly.com/recipe/Squid-Ink-Pasta-with-Mushrooms-2099187 (may not work)