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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep8 - Fettuccine con Salsiccia & Funghi Porcini

Team:Luciano & Martino


Prep:1 hour

Cook:30 mins




Grated parmesan, to serve

finely chopped parsley, to garnish



20g dried porcini mushrooms

400g Italian 00 flour

1 tsp salt

4 eggs


Sausages & Porcini Sauce

20g dried porcini mushrooms

200g Italian sausages

2 tsp olive oil

200g chestnut mushrooms, sliced

1 garlic clove, crushed

80ml dry white wine

150ml thickened cream

100g finely grated parmesan



  1. To make pasta, pound porcini in a mortar and pestle to form a powder (alternatively us a mini processor).
  1. Sift combined flour, ground porcini and salt onto a clean work bench. Make a well in the centre. Add eggs and whisk lightly. Gradually incorporate flour into centre, adding a little water if necessary, to form a soft pliable dough. Dough is correct consistency if your thumb comes back clean when pushed into it.
  2. Heat oil in a large deep frying pan over medium heat.
  3. Add sausages and chestnut mushrooms. Cook until mushrooms are tender and sausage is lightly browned. Stir in garlic. Stir in wine. Simmer until almost evaporated.
  4. Remove porcini from soaking water and finely chop. Strain soaking water through a fine sieve or tea strainer into sausage mixture (this will remove any grit from mushrooms) along with chopped porcini. Season well. Stir in cream. Simmer until sauce is thickened slightly. Stir in parmesan.
  5. Cook pasta in a large saucepan of boiling salted water until just tender. Drain and transfer to pan with sauce. Toss to combine.
  6. Serve pasta and sauce topped with parmesan. Garnish with parsley.
  1. Knead dough on a lightly floured bench for about 5 minutes or until smooth and elastic (it will lose it's rough, floury texture). Stand, covered, for 20 minutes to rest.
  2. Divide dough into quarters. Pass quarters through a pasta machine on the widest setting, dusting dough with flour between rolls, increasing settings until pasta sheets are about 2mm thick. 
  3. Allow pasta sheets to stand uncovered for 10 minutes to dry out slightly. Pass through a fettuccine cutter. Lightly dust pasta in flour and set aside.
  4. To make the sauce, cover porcini in 125ml hot water. Squeeze sausages out of their skins into small pieces.