Make the pasta, and allow to sit before cutting. Bring the pot of water to a boil for the pasta.
Slice the mushrooms.... Here are some chanterelles.
And some lobster mushrooms.
And some maitake (hen of the woods).
Saute the mushrooms in batches in a large pan with melted butter. Don't crowd the mushrooms or they'll steam instead of saute. Sprinkle with some salt.
Place all the mushrooms back in the pan, and add the minced clove of garlic. Saute briefly. By now you should have added all the butter. If not, add remaining butter and any reserved juices from the mushrooms.
Cook the pasta, drain well, and add to the mushrooms. Toss to mix and coat the noodles so they don't stick. Add chicken broth and turn up heat. As sauce reduces and thickens, add the heavy cream. Adjust seasonings and serve. In the main picture, I have some broiled Char sitting on top of the pasta.
Place all ingredients into bowl of a food processor.
Process till everything comes together. Knead briefly, and place under a bowl to rest for 20 minutes.
Divide the dough in half, picking one half to work with. Place other half back under bowl while you work. Pass the dough through the various steps of a pasta machine, until you reach the desired thickness.
Once you've reached the desired thickness, you can use as desired. If making fettuccine, let the uncut dough sit on table a bit to dry out some. Make sure it doesn't stick to the table. Cut as desired.
One extra large egg per 100 grams of flour works great. Set to closed lid position and process for 2 minutes on interval speed