Wild Rice Pasta with Foraged Mushrooms and Sage

Ingredients

For the Wild Rice Pasta:

• 100g (about 1 cup) wild rice flour, plus more for dusting

For the Mushroom & Sage Sauce:

• 3 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 12 oz (340g) mixed foraged mushrooms (e.g., chanterelles, black trumpet, hen of the woods), cleaned and torn or sliced into bite-sized pieces
• 2 large cloves garlic, minced
• 2 tbsp fresh sage leaves, thinly sliced
• ¼ cup chicken stock
• ½ cup heavy cream or half-and-half
• ½ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
• Salt and freshly ground black pepper to taste
• Lemon juice
• 100g (about ¾ cup + 2 tbsp) “00” flour 
• 2 large whole eggs
• 1 tbsp olive oil
• A pinch of fine sea salt

Directions

Make the Pasta Dough

1. Combine Flours: On a clean work surface or in a wide bowl, mound the wild rice flour and “00” flour together. Make a large well in the center with your fingers.

Prepare the Pasta

1. Divide: Unwrap the dough and cut it into 4 equal pieces. Keep the pieces you aren’t using covered with a towel.
2. Roll: Lightly dust your work surface with a mix of wild rice and “00” flour. Flatten one piece of dough with your hand and run it through the widest setting on your pasta roller. Fold it into thirds (like a letter) and run it through again on the same setting. Repeat this 2-3 times to help strengthen the dough.
3. Thin: Gradually work your way down to a thinner setting, rolling the sheet through each setting once until you reach your desired thickness (usually setting #4 or #5 on a manual machine for a fettuccine-like noodle).
4. Cut: Lightly dust the rolled sheet with flour and run it through the fettuccine cutter attachment. Alternatively, you can roll the sheet up loosely and cut it into ¼-inch strips with a sharp knife. Toss the cut noodles with a little extra flour to prevent sticking and form into nests on a floured baking sheet.

Cook the Sauce & Pasta

1. Sauté Mushrooms: While the dough rests, start the sauce. Heat 1 tbsp of butter and 1 tbsp of olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer (cook in batches if needed to avoid steaming). Season with salt and pepper. Cook, without moving, for 3-4 minutes until golden brown on one side. Stir and continue cooking until tender and browned all over. Transfer to a plate.
2. Infuse Butter: Reduce heat to medium. Add the remaining 2 tbsp of butter to the skillet. Once melted, add the minced garlic and sliced sage. Cook for just 60-90 seconds until the garlic is fragrant and the sage is slightly crisp.
3. Deglaze: Pour in the chicken stock, scraping the bottom of the pan with a wooden spoon to release any browned bits. Let it simmer until reduced by half, about 2 minutes.
4. Finish Sauce: Reduce heat to low. Stir in the heavy cream and the cooked mushrooms. Heat through gently. Turn off the heat and stir in the grated Parmigiano-Reggiano until melted. Taste and adjust seasoning.
5. Cook Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the wild rice pasta and cook for just 1-3 minutes. It cooks very quickly because it’s fresh. Taste for doneness; it should be tender but still have a nutty chew (al dente).
6. Combine: Using a spider strainer or tongs, transfer the cooked pasta directly from the pot into the skillet with the mushroom sauce. Add a splash of the pasta cooking water to help emulsify the sauce.
7. Toss: Gently toss everything together over low heat for 30 seconds until the pasta is perfectly coated.
8. Form Dough: Crack the eggs into the well. Add the olive oil and salt. Using a fork, gently beat the eggs and oil, gradually incorporating the flour from the inner walls of the well until a shaggy dough begins to form.
9. Knead: Once the mixture is too thick to use a fork, use a bench scraper or your hands to bring it all together. Knead the dough for 5-8 minutes. It will be slightly grainier than traditional pasta dough but should become smooth and elastic. If it’s too sticky, add a tiny bit of “00” flour. If it’s too dry and crumbly, add a few drops of water.
10. Rest: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax and makes it much easier to roll out.