Pasta Bosciala Woodsmen's Pasta

Fettuccine alla Bosciala 

Woodsman’s Pasta using,

Tomato, Basil and Garlic Fettuccine

In your blender, whiz together ten garlic cloves with ¼ cup dry basil leaves and 1 cup water.  In the bowl of your mixer place eight cups durum wheat flour and 1- 6 oz can tomato paste.  Mix in the stuff in the blender and mix to form coarse crumbles.  Roll the dough into sheets then cut into 3/8 inch strips.  Cook in boiling water for 2 minutes, drain. 

Bosciala

 Brown 6 slices bacon in large skillet.  Remove and coarsely chop.  In the bacon fat, cook 6 oz. sliced mushrooms until browned.  Add a cup of diced onion and continue to cook another 2 minutes.  Add 6 garlic cloves sliced thinly.  Cook another 2 minutes.  Add 1 and ½ cups half and half and stir well.  Add the bacon back in.  Season with lots of cracked pepper and a bit of salt.  Optional addition here is a 14 ounce can of diced tomatoes.  Add a teaspoon of good Italian Seasoning, then cook the pasta in boiling salted water for 2 minutes.  Drain and add to the pan and toss well and serve.  Garnish with sliced scallions and Parmesan cheese.