| | FRESH PASTA |
| 2 1/4 | c | Unsifted all-purpose flour; or up to 2 3/4 cups |
| 1/2 | ts | Salt |
| 3 | lg | Eggs |
| 2 | tb | Water; or up to 3 tbs. |
| 1 | tb | Olive oil |
| | MUSHROOM SAUCE |
| 1/2 | c | Boiling water |
| 1 | oz | Dried procini mushrooms |
| 1 | tb | Olive oil |
| 1/4 | c | Carrot; finely chopped |
| 1/4 | c | Celery; finely chopped |
| 1/4 | c | Onion; finely chopped |
| 3 | lb | Assorted exotic mushrooms; coarsely chopped |
| 29 | oz | Can tomato puree |
| 2 | | Cloves garlic; finely chopped |
| 1 | ts | Salt |
| | WHITE SAUCE |
| 1/4 | c | Butter |
| 1/4 | c | Unsifted all-purpose flour |
| 1/4 | ts | Salt |
| 1/8 | ts | Ground nutmeg |
| 1 | c | Milk |
| | ASSEMBLY INGREDIENTS |
| 1 | tb | Butter; softened |
| 1 | lb | Fresh mozzarella |
| 1/2 | c | Parmigiana Reggiano cheese; grated |
