| | 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 |