PHOTO PROVIDED Chef Loretta Paganini

I love serving homemade pasta to my family and friends and watching their reaction as they sample the delicious delicate flavor. Making pasta can be very easy, especially if you use a food processor. Place all the ingredients into the bowl fitted with the metal blade and process until a ball is formed, adding more flour or liquid as needed. Roll it out and cut it into the desire shape and cook it right away in a large pot of salted water or freeze it until ready to use. Serves six. (Chef tip: Use frozen spinach in this recipe because it makes a better dough with a deeper color. Cook the spinach in the microwave or on top of the stove without using any water.)

2 cups “00” flour

1/2 cup frozen chopped spinach, thawed and well drained

1 large egg

1 teaspoon sea salt

Cook spinach according to package directions. Drain and puree using food processor or blender. Set aside and let cool completely.

Place flour on wooden board and form into a mound. Make a deep well in the center and break egg into it. Add salt and cooked spinach. Use a fork to break up egg and mix contents of the well.

Slowly add flour, beginning at the top of the well so that the walls collapse and blend into the mixture. When the flour is almost totally absorbed, begin kneading, pressing with the palms of your hands. Knead dough for about 20 minutes, until it becomes smooth and elastic. (If the dough is dry, add a few drops of water. If it is sticky, add a sprinkle of flour.)

Gather the dough into a ball, place in mixing bowl, cover with plastic wrap and let rest for 30 minutes. (To test for doneness, punch dough with your index finger. If it springs back, it is done.)

Roll out dough using either a rolling pin or a pasta machine, and cut into fettuccini shape.

CREAMY MUSHROOM PORCINI SAUCE:

1/4 cup dry white wine

2 ounces dried porcini mushrooms

2 tablespoons unsalted butter

2 cups cremini mushrooms, sliced

1 red bell pepper, julienned

2 garlic cloves, minced

1 shallot, finely minced

2 cups heavy whipping cream

1 teaspoon chives, chopped

1 teaspoon salt

1 teaspoon pepper

1 tablespoon fresh parsley, minced

1 tablespoon butter, at room temperature

Salt and pepper

Combine porcini mushrooms and wine in a small bowl. Let stand until mushrooms soften, about 30 minutes.

Heat butter in sauce pan over medium-high heat. Add cremini mushrooms, peppers, shallots and garlic; saute until mushrooms are lightly brown, about seven minutes. Add porcini mushrooms and wine and cook until all wine is absorbed. Add cream and increase heat; boil until sauce thickens and reduces by about 1/3-1/2. Add parsley and remaining butter; season with salt and pepper.

Toss with spinach fettuccine and serve immediately.