1 ounce dried porcini mushrooms
1 cup hot water
cup olive oil plus more
cup finely-chopped shallots - (2 med)
cup coarsely-chopped fresh flat-leaf parsley
2 pounds assorted fresh mushrooms
(button, cremini, and shiitake)
cup freshly-grated Parmesan cheese plus more
cup ricotta cheese
1 teaspoon coarse salt
teaspoon freshly-ground black pepper plus more
All-purpose flour for dusting
Unsalted butter for serving
Fresh thyme sprigs for serving
5 lrgs eggs
1 tablespoon extra-virgin olive oil
Once all the flour has been incorporated, start working the dough with your hands to form a rounded mass for kneading. Be sure the work surface is clean of all loose bits of dough; lightly dust with flour. Knead the dough until smooth and elastic, about 10 minutes. Cover the dough with an inverted bowl or plastic wrap; allow to rest for 1 1/2 hours, or chill overnight. (Makes 1 1/2 pounds)
Brush fresh mushrooms clean, trim, and coarsely chop. In a large skillet, heat oil over medium-high heat. Add shallots, and cook until translucent, about 2 minutes. Stir in parsley, and cook 1 minute more. Add fresh and dried mushrooms and cook, stirring frequently, until mushrooms first release their liquid and then liquid evaporates, about 10 minutes. Add the 1/4 cup reserved soaking liquid. Cook, stirring, until liquid evaporates, about 5 minutes more. Transfer to a bowl, and cool briefly before
Spread semolina on a baking sheet; set aside. Cut fresh pasta dough into eight pieces. Work with one piece at a time, keeping remaining pieces covered with a glass bowl. Using a pasta machine, roll through the widest opening, brushing very lightly with flour. Fold dough in half crosswise; pass through machine again. Roll dough through remaining settings until it is about 1/16-inch thick (on the Kitchen Aid attachment, this is through setting number 6; this may vary depending on the type of machine used), using as little additional flour as possible.
Place sheet on a lightly floured surface with the long side parallel to the edge of work surface. Place 8 heaping measuring teaspoons of mushroom filling along the top third of the sheet about 2 inches apart. Moisten pasta around each mound of filling, using a pastry brush dipped in water. Fold the dough up and over the filling to enclose; press around filling to seal.
This recipe yields about 5 dozen.
Yield: 5 dozen