Servings: 4, with some leftover sauce
Substituting rye flour for half of the pasta flour transforms these wide noodles, giving them more texture and a more robust flavor, and making them an excellent match for a hearty porcini ragù.
To toast fennel seeds, place them in a small, dry nonstick skillet over medium-high heat. Toast, stirring, until the seeds have turned a shade darker, about 1 minute. Remove from the heat, and let cool to room temperature. Grind the seeds to a powder in a spice grinder.
The pasta was nice and light, but I found the dried porcinis to be overwhelming
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