Chef Louis’ Pasta with Morel Cream Sauce

Food & Drink (& recipes!)

Straight from kitchen of the Ebell of Los Angeles comes Chef Louis’ recipe for homemade pasta topped with a savory smooth mushroom cream sauce that has had all of us clamoring for second helpings.

Chef Louis’ Pasta with Morel Cream Sauce

Fresh pasta dough:

  • 10 oz all purpose flour (2.5 cups)
  • 8 oz semolina flour (1-3/4 cups)
  • 1/2 tsp salt
  • 1/2 tsp olive oil
  • 4 whole eggs
  • 6 egg yolks

Blend flours, eggs, yolks, salt and olive oil in a food processor until mixture just begins to form a ball, adding more oil, drop by drop, if dough is too dry (dough should be firm but not sticky.) Process dough for 15 seconds more.  Knead for 5 minutes or until smooth. Divide dough into three parts, cover with plastic wrap, and let stand for one hour before rolling and cutting or placing in pasta machine. 

Morel Cream Sauce for fresh pasta:

  • 10 dried morel mushrooms (soak in 2 cups of hot water for 30 minutes, save liquid)
  • 2 shallots, chopped
  • 1 tbsp butter
  • 2 cups mushroom soaking liquid
  • 4 cups heavy cream
  • 1 cup cognac

Saute chopped shallots in butter. When they are soft, add the cognac and reduce until pan in very nearly dry.  Add 2 cups of mushroom soaking liquid and the mushrooms, cooking until they are reduced by half.  Add cream and continue cooking until reduced by half.

(Serves 6)

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