Cut the sheets into managable pieces and lay between some dish towels dusting lightly with flour until all the dough has been rolled.
Finally, cut your pasta, twirl into nests on a kitchen towel, dusting liberally with flour to prevent stickage. Sit aside until ready to cook.
To cook bring a huge pot of water to a rolling boil with a handful of salt. Drop in the fresh pasta and cook only for a few minutes, tasting every minute. If you use AP flour, the pasta will cook in about 90 seconds or so. If you use the "pasta" flour and use a thick setting like I did, expect about 5 minutes.
The dish: Fettuccine with oyster mushrooms, sweet garlic and arugula adapted from Mario
1/4 cup extra virgin olive oil
15 cloves garlic
2/3 cup sweet red vermouth
10 ounces oyster mushrooms
4 T unsalted butter
salt and freshly ground black pepper
1 bunch arugula, stemmed, washed and dried
1/3 cup freshly grated pecorino cheese
Bring 6 qts of water and 2 T salt to a boil in a large pot meanwhile, in a 10 - 12" sauté pan, heat the olive oil over medium heat until almost smoking. Add the garlic and sauté until lightly browned on all sides. Remove from heat and add the vermouth. Replace the pan onto the burner, add the mushrooms and butter, and bring to a boil. Reduce by half then remove from the heat and keep warm. Cook the pasta until tender and then drain. Add to the mushrooms and stir gently over medium heat for about 1 minute to coat the noodles. Add the arugula and toss until wilted. transfer to serving dish and toss with the cheese.
I finished the meal with veal marsala and a tirimisu from the Fresh Market...Jen was pleased. If you want to know how I made the veal...I can post that later.
PS. I have lots of problems with formatting on this blog. Note the spacing problems. Is there a formatting tool somewhere?