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Mary Alicia's Artisan Pasta.

Hand crafted Pasta


Red Wine with Porcini Pasta

Mary Blanford


1c red wine of your choice

2T cream

Fresh Parmesan

1lb of Mary Alicia's Porcini Mushroom Pasta


In a large pan, bring heavily salted water to a boil.  In a saute pan, add wine and reduce by half over medium heat.  Stir in cream and remove from heat.  Cook pasta for 4-6 minutes or desired consistency. Drain pasta, reserving less than 1/4 c of water for the sauce. Combine wine sauce to reserved water and pasta.  Stir.  Mary Alicia's brass dye and hand-cut methods allow the sauce to soak into the pasta.  Serve in bowls and top generously with fresh Parmesan.