Ragu di Funghi e Finocchio
Ragu di Funghi e Finocchio

Fresh Pasta

  • 1 cup tipo ’00’ flour
  • 1/3 cup semolina flour
  • 2 eggs
  • pinch salt
  • 1 tbsp water – maybe

Mix flour, salt, and eggs in food processor until fully combined. Knead on a floured board until smooth, adding a drop or two of additional water, if needed.

Let the dough rest for 30 minutes, and then roll out using pasta machine. You can roll this with a rolling pin, but a pasta roller is so much easier!

Lightly dust and then fold the pasta strips.

And then cut to desired width.

Unfold and place on a floured sheet pan.

Cook in boiling salted water for about 3 minutes. Then add to sauce and cook an additional 2 minutes.


Ragu di Funghi e Finocchio

adapted from Lidia Bastianich


  • olive oil
  • 2 garlic cloves, thinly sliced
  • 2 shallots, finely chopped
  • 1/2 medium fennel bulb, thinly sliced
  • 1 lb mixed mushrooms
  • 1 tsp thyme
  • pinch crushed red pepper flakes
  • salt and pepper, to taste
  • 2 tbsp tomato paste
  • 1/2 cup white wine


In a large skillet over medium-high heat, heat the olive oil and throw in the the garlic, then the shallots and fennel. Cook and stir until almost tender, about 5 minutes.

Add the mushrooms, thyme, crushed red pepper, and salt and pepper. Cover, and cook until the mushrooms release their liquid, about 5 minutes.

Uncover, and increase the heat to reduce away the liquid in the pan, cooking about 2 minutes.

Make a space in the pan, and add the tomato paste. Cook and stir the paste in that spot until it toasts and darkens a shade or two, about 2 minutes, then stir into the mushrooms.

Add the wine and then about 2 cups pasta water. Simmer about 15 minutes and then uncover and increase heat to reduce the sauce, if necessary.

Add the pasta and stir and cook until the pasta is fully coated and cooked.

Serve with freshly grated pecorino.